Paneer Hot Dogs
This paneer hot dog recipe is the best of fusion: buttery golden hot dog buns stuffed with a spicy paneer curry.
Ingredients
For the Masala Paneer
- 1 tablespoon oil neutral
- 2 green chillies sliced
- 1 onion finely chopped
- 1 teaspoon ginger garlic paste
- 120 g tomatoes
- Sea Salt to taste
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 tablespoon tomato ketchup
- 200 g paneer cut into cubes
- 120 g red bell pepper capsicum in the U.S.
- ¼ teaspoon garam masala
- fresh coriander cilantro in the U.S., to taste
For the Hot Dogs
- 4 hot dog rolls* I use brioche
- 1 tablespoon butter
Instructions
Make the Masala Paneer
- Add 1 tablespoon oil to a large, deep-sided pan (or kadai) over medium heat. Once the oil is hot, add 2 green chillies (minced) and 1 onion (minced) to the pan. Sauté until the onion become translucent and soft.
- Next, add 1 teaspoon ginger garlic paste to the pan. Stir and gently saute for a few seconds, or until the paste no longer smells pungent and raw.
- Add 120 g tomatoes (chopped) along with Sea Salt to taste. Then add your dry spice powders: 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, and ½ teaspoon red chilli powder. Stir to mix and cook for around 5-10 minutes, or until the tomatoes become jammy and the oil separates from the sides.
- Squeeze 1 tablespoon tomato ketchup into the pan and mix into the sauce.
- Add 200 g paneer (chopped) and 120 g red bell pepper (chopped). Stir to coat the paneer in the thick, spicy sauce. Let the sauce thicken for a few minutes, then turn off the heat.
- Season the paneer masala with ¼ teaspoon garam masala and chopped fresh coriander. Stir to combine the mixture.
Make the Hot Dogs
- Take 4 hot dog rolls*. Cut each hot dog in the centre, without severing the two halves.
- Split the masala paneer into four portions and carefully spoon one paneer portion into each hot dog.
- Melt 1 tablespoon butter in a large, flat pan (or tawa) over medium heat.
- Once the butter melts, add the stuffed hot dogs to the pan. Gently cook the bases, then carefully flip the hot dogs so they're paneer-side down. Cook the hot dogs until the paneer and bun barely char, then remove from the heat and serve immediately.
- Optionally, serve with a squeeze of mayonnaise drizzled over the paneer hot dogs.
Notes
* Any hot dog buns are acceptable, but the subtle sweetness of brioche is particularly good with the spicy masalas.
Nutrition
Serving: 1gCalories: 539kcalCarbohydrates: 46gProtein: 18gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 141mgSodium: 969mgFiber: 3gSugar: 11g
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