Tamarind Paneer Dogs

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OcadoLife

4 serving

5.0 1 ratings Review this recipe

Prep time: 10 mins

Cook time: 5 mins

Serves: 4

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.

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Ingredients Method

Ingredients

4 tbsp tamarind chutney (we used Geeta’s Premium Tamarind Chutney)
½ tsp cumin seeds
¼ tsp coarse ground black pepper
1 tsp finely grated ginger
1 226g pack paneer, patted dry and sliced lengthways into 8 fingers
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
75g greek yoghurt
1 handfull fresh coriander, finely chopped
½ tbsp vegetable or sunflower oil
4 brioche hot dog buns, split open

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.