Whipped Paneer Dip Recipe
This whipped paneer dip is incredibly versatile. It's light yet satisfying, full of bright flavours, and always a crowd-pleaser.
Servings: 1 Cup
Calories: 873kcal
Equipment
- Food Processor
Ingredients
Ingredients For Whipped Paneer
- 150 gram paneer, crumbled
- ¼ Cup thick or hung curd
- 2 garlic cloves, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon salt or to taste
- 1 tablespoon extra virgin olive oil
- Small handful of cilantro, chopped
- cold water, if required
Ingredients For Flavoured Oil
- 2 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 5 - 6 cherry tomato, cut into haves
- ¼ teaspoon red chilli flakes
- a pinch of salt
Instructions
- Add the crumbled paneer, hung curd or Greek yogurt, olive oil, minced garlic (if using), salt, cilantro, and oregano to a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. This might take a few minutes.
- In a small saucepan over low heat, combine the olive oil, minced garlic, red pepper flakes, cherry tomatoes, and a pinch of salt.
- Let it gently simmer for about 4 – 5 minutes, allowing the flavours to infuse without burning the garlic. Remove from heat and set aside to cool slightly.
- Transfer the whipped paneer to a shallow serving bowl or plate, spread it evenly using the back of a spoon.
- Spoon the slightly cooled spicy tomato-infused olive oil generously over the whipped paneer dip.
- Serve whipped paneer dip with warm pita bread, crackers, cucumber slices, or any of your favourite dippers.
Video
Notes
- Adjust Spice Level: Add more red pepper flakes to the oil. Prefer a milder kick? Use less!
- Make Ahead: Both the whipped paneer and the infused olive oil can be made a day in advance. Store them separately in airtight containers in the refrigerator. Let the feta come to room temperature for about 20-30 minutes before serving for the best texture. Gently rewarm the oil if needed.
- Don't whip paneer for too long otherwise it might taste bitter.
- Add 1 - 2 tablespoons of cold water if the paneer is not whipping nicely or to get the desired consistency.
- You can leave the tomato and garlic bits in the oil for texture and flavour, or strain them out if you prefer a smoother oil.
Nutrition
Calories: 873kcal | Carbohydrates: 13g | Protein: 28g | Fat: 80g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 102mg | Sodium: 658mg | Potassium: 327mg | Fiber: 1g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 23mg | Calcium: 825mg | Iron: 2mg