Oct 20, 2024 The festive time of the year calls for some easy and tasty recipes. If you are hosting a Diwali party this year or going to a potluck and want to make an easy and delightful appetizer, then you have come just to the right place. This Paneer Shawarma Dip is easy to make, appealing to eyes and delightful for the taste buds. All the vibrant colors make it look perfect for the festive season. If you have followed my Diwali recipes for a while, then you would know that I love creating easy, fun and fusion recipes with Indian flavors like the Indian chaat dip, cheesy schezwan paneer sliders and many more! For this paneer shawarma dip, the paneer is first marinated with spices, then cooked and served with hummus, tahini sauce and a side of naan or pita bread. You can either make a big platter of this dip or make it in small individual bowls depending on how you want to serve the dip.
Paneer Shawarma: use a good quality paneer for this recipe since that will make all the difference. I really like the “sach paneer” brand here in the US (not sponsored, I just really like the texture of this brand of paneer) but use whatever you can find easily. Remember to soak it in warm water for 15 minutes before using it in the recipe. For the marinate we use spices like coriander, cumin, cinnamon, smoked paprika, and some lemon juice, olive oil and yogurt.
The marinated paneer needs to be cooked in a pan (preferably cast iron) until it’s nicely charred from both sides. If you can’t get it nicely charred from both sides, placing it in the oven on broil is another good option. You can marinate the paneer in advance, overnight will be just fine.
Spicy hummus: I love making hummus at home and I do think my zesty hummus would work so well here but I have used store-bought hummus in this recipe. During the festive time, I am running short on time and I am all about taking shortcuts which can make my life easier. I just add some spicy hot sauce to store-bought hummus and then use that in the recipe.
Onion-tomato salad: the addition of fresh onion and tomato salad with fresh parsley, lemon juice and a touch of sumac adds the perfect zing to the dip.
Tahini sauce: I love to top the dip with a drizzle of tahini sauce which is made with just tahini, lemon juice, garlic and a little bit of cumin powder.
Make the tahini sauce Cook the marinated paneer Personally, I think for potlucks, I would do the individual servings if you know the exact number of people at the party. But if making this for dinner with friends, I would do the big platter and let everyone dig in. Both good options!
title: “Paneer Shawarma Dip " ShowToc: true date: “2024-10-05” author: “William Rizzo”
Oct 20, 2024 The festive time of the year calls for some easy and tasty recipes. If you are hosting a Diwali party this year or going to a potluck and want to make an easy and delightful appetizer, then you have come just to the right place. This Paneer Shawarma Dip is easy to make, appealing to eyes and delightful for the taste buds. All the vibrant colors make it look perfect for the festive season. If you have followed my Diwali recipes for a while, then you would know that I love creating easy, fun and fusion recipes with Indian flavors like the Indian chaat dip, cheesy schezwan paneer sliders and many more! For this paneer shawarma dip, the paneer is first marinated with spices, then cooked and served with hummus, tahini sauce and a side of naan or pita bread. You can either make a big platter of this dip or make it in small individual bowls depending on how you want to serve the dip.
Paneer Shawarma: use a good quality paneer for this recipe since that will make all the difference. I really like the “sach paneer” brand here in the US (not sponsored, I just really like the texture of this brand of paneer) but use whatever you can find easily. Remember to soak it in warm water for 15 minutes before using it in the recipe. For the marinate we use spices like coriander, cumin, cinnamon, smoked paprika, and some lemon juice, olive oil and yogurt.
The marinated paneer needs to be cooked in a pan (preferably cast iron) until it’s nicely charred from both sides. If you can’t get it nicely charred from both sides, placing it in the oven on broil is another good option. You can marinate the paneer in advance, overnight will be just fine.
Spicy hummus: I love making hummus at home and I do think my zesty hummus would work so well here but I have used store-bought hummus in this recipe. During the festive time, I am running short on time and I am all about taking shortcuts which can make my life easier. I just add some spicy hot sauce to store-bought hummus and then use that in the recipe.
Onion-tomato salad: the addition of fresh onion and tomato salad with fresh parsley, lemon juice and a touch of sumac adds the perfect zing to the dip.
Tahini sauce: I love to top the dip with a drizzle of tahini sauce which is made with just tahini, lemon juice, garlic and a little bit of cumin powder.
Make the tahini sauce Cook the marinated paneer Personally, I think for potlucks, I would do the individual servings if you know the exact number of people at the party. But if making this for dinner with friends, I would do the big platter and let everyone dig in. Both good options!
