Tamarind Paneer Dogs
By OcadoLife
Published on 04 November 2022
Meat-free hot dogs turbo-charged with big flavours, these Tamarind Paneer Dogs from recipe writer and food stylist Emily Jonzen are aromatic and tangy. The mildness of the paneer is amped up by the marinade of tamarind chutney, cumin and ginger, which turns sticky and golden when cooked. If you don’t have tamarind chutney, you could swap it out for mango if you prefer.Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 4 tbsp of tamarind chutney (we used geeta’s premium tamarind chutney)
- 0.5 tsp of cumin seeds
- 0.25 tsp of coarse ground black pepper
- 1 tsp of finely grated ginger
- 1 small red onion, finely sliced
- 1 large garlic clove
- 1 green chilli, deseeded and finely diced
- 1 lime, zested and juiced
- 1 cucumber, peeled and coarsely grated, juice reserved
- 75 g of greek yoghurt
- 1 handfull of fresh coriander, finely chopped
- 0.5 tbsp of vegetable or sunflower oil
- 4 brioche hot dog buns, split open
- 1 226g pack paneer, patted dry and sliced lengthways into 8 fingers
Method
Step 1
Mix 2tbsp of the chutney with the cumin, black pepper and ginger to make a sticky marinade. Brush the marinade all over the paneer until coated; set aside.Step 2
Meanwhile, put the red onion in a bowl with half the garlic and chilli. Add the lime zest and juice, and season with a pinch of salt and pepper; set aside.Step 3
For the relish, put the cucumber and its juice in a bowl. Add the remaining garlic and chilli, followed by the yoghurt and coriander; mix well and season to taste.Step 4
Preheat the grill to high. Heat the oil in a large frying pan over a medium heat. Add the paneer and fry for 4 mins, turning occasionally, until sticky and golden all over. Meanwhile, lightly toast the buns under the grill.Step 5
Spread the buns with the remaining 2tbsp chutney and top with apaneer finger. Spoon over the relish, then garnish with the onion mixture; serve.