TANDOORI PANEER BEAN NACHOS
- Preparation Time:20 minutes
- Cooking Time:10 minutes
- Serves:6 people
Ingredients
2-3 tablespoons of olive oil
1 onion, finely chopped
3-4 cloves of garlic, minced
1 red pepper, finely chopped
1 tablespoon tomato paste
½ cup tomato puree
1-2 teaspoons tandoori masala
½ teaspoons of smoked paprika
½ teaspoon sugar
½ block Nanak paneer, grated
1 can black beans or kidney beans
¼ cup water
Salt & Pepper
1 pack nacho chips
½ cup shredded cheese
1 tablespoon pickled jalapeno
½ cup Sour cream
1-2 tablespoons green chutney
Cilantro, finely chopped
Scallion greens, finely chopped
Lemon or lime wedges
METHOD TO PREPARE
Preheat the oven to 400 F
Heat a large pan over medium heat. Drizzle in the oil, when hot, add in the onions and garlic, and let it sauté for a minute till everything is fragrant.
Next, add in the red pepper, tomato paste, tomato puree, all the spices, and salt and pepper. Mix and let the mixture cook for 3–4 minutes. Add in the paneer and beans and mix till everything is well combined. Add in the water and mix till the mixture is thick and glossy.
Mash the beans with the back of your ladle; it does not have to be perfect.
Arrange a baking tray with nachos and top with half of the cheese. Then spoon in the bean and paneer mixture and top with the remaining cheese. Bake at 400 degrees Fahrenheit for 10 minutes or until the cheese has melted.
Take the pan out of the oven and let it rest for 5 minutes.
Mix sour cream and green chutney and set aside.
Top the nachos with pickled jalapenos and dollop chutney sour cream on top. Garnish with cilantro and scallions, and serve with lime wedges on the side.
