Friday evenings are about winding up office work, having chilled beer and nachos and relaxing in front of the TV. Baking nachos is the easiest and it is an all time favorite at home.
And this being the mango season, fresh mango salsa pairs well with the cheesy nachos. Instead of adding the usual black bean mixture to the nachos, I went on to try and add a staple Indian gravy made out of paneer. The result was a desi kick to the traditional Mexican nachos. Presenting to you my version of Desi Paneer Butter Masala Nachos.
INGREDIENTS
Nacho Chips:
1 pack Corn Tortillas
1/2 tsp Salt
3/4 tsp Red Chilli Powder
2 tsp Olive Oil
Mango Salsa:
1 Green Mango
2 Green Chillies
1/3 cup Lime Juice
1 Onion
1 tsp Salt or as per taste
1/4 cup Coriander Leaves
1 Tomato
1 tbsp Chat Masala
Paneer Butter Masala:
To Grind:
1 Onion
3 Tomatoes
12 Cashews
1 Green Cardamom
1 inch Ginger
5 cloves Garlic
1 tbsp Red Chilli Powder
1/2 tbsp Coriander Powder
1/2 tbsp Salt
Curry Prep:
1 inch Cinnamon
2 black Cardamoms
2 Cloves
1 tbsp Ginger Garlic Paste
2 tbsp Red Chilli Powder
1 tbsp Coriander Powder
2 tsp Kasoori Methi
Coriander Leaves for garnish
2 tbsp Oil
1/4 stick of butter (approx. 100 gm)
400 gm Paneer
2 tbsp Cream
Salt as required
1 cup water
Other Ingredients:
Loads of cheese. I used a mixture of grated cheddar, mozzarella and monterey jack cheeses.
INSTRUCTIONS
Nacho Chips:
1. Cut the corn tortillas into triangular pieces. Place them on a baking sheet and brush it with some olive oil.
2. Season with 1/2 tsp salt and 3/4 tsp red chilli powder.
3. Pre-heat the oven to 350 F and bake the chips for 4 minutes.
Paneer Butter Masala:
1. Add 2 tbsp oil to a frying pan.To this add a green cardamom, 12 cashews, 1 roughly chopped onion.
2. Add an inch of ginger and 5 cloves of garlic and fry well. Add roughly chopped tomatoes to this mixture.
3. To this, add 1 tbsp red chilli powder, 1/2 tbsp coriander powder and 1/2 tbsp salt.
4. Cover the pan with a lid and fry until oil separates from the tomatoes. Cool the mixture and then grind.
5. Now add approx. 75 gm of butter to a kadhai, and add all the spices and fry them - 1 inch cinnamon, 2 black cardamoms, 1 green cardamom and 2 cloves.
6. Add 1 tbsp ginger garlic paste and fry until the raw smell is gone.
7. To this, add the ground paste, 2 tbsp red chilli powder, 1 tbsp coriander powder and 1/2 tbsp salt.
8. Fry for about 4-5 minutes, add 1 cup of water and cook with lid covered for about 10 minutes.
9. Add the remaining 25 gm of butter to the above mixtrure.
10. Add the cubed paneer to this curry and cook until paneer is soft.
11. Adjust the salt according to your liking and garnish the curry with 2 tbsp cream, 2 tsp kasoori methi and some coriander leaves.
Mango Salsa:
1. Finely chop and mix all the ingredients mentioned under mango salsa prep.
2. Add 1 tbsp chat masala and 1/2 tbsp salt and mix well.
How to Arrange:
1. In an iron skillet, place your baked nacho chips. (You can use the regular store bought nacho chips).
2. Add a layer of the cheese mixture.
3. Add a layer of paneer butter masala. Spread the gravy evenly on the chips and cheese mixture.
4. Add another layer of cheese mixture to this.
5. Pre-heat the oven to 350 F and bake until the cheese melts.
6. Top it off with a good amount of mango salsa and chat masala.
STEP BY STEP INSTRUCTIONS
Nacho Chips:
1. Cut the corn tortillas into triangular pieces.
2.Place them on a baking sheet and brush it with some olive oil. Season with 1/2 tsp salt and 3/4 tsp red chilli powder.
3. Pre-heat the oven to 350 F and bake the chips for 4 minutes.
Mango Salsa:
1. Finely chop and mix all the ingredients mentioned under mango salsa prep.
2. Add 1 tbsp chat masala and 1/2 tbsp salt and mix well.
Paneer Butter Masala:
1. Add 2 tbsp oil to a frying pan.To this add a green cardamom, 12 cashews, 1 roughly chopped onion. Add an inch of ginger and 5 cloves of garlic and fry well. Add roughly chopped tomatoes to this mixture. To this, add 1 tbsp red chilli powder, 1/2 tbsp coriander powder and 1/2 tbsp salt. Cover the pan with a lid and fry until oil separates from the tomatoes.
2. Cool the mixture and then grind.
3. Now add approx. 75 gm of butter to a kadhai, and add all the spices and fry them - 1 inch cinnamon, 2 black cardamoms, 1 green cardamom and 2 cloves.
4. Add 1 tbsp ginger garlic paste and fry until the raw smell is gone. To this, add the ground paste, 2 tbsp red chilli powder, 1 tbsp coriander powder and 1/2 tbsp salt.
5. Fry for about 4-5 minutes, add 1/2 cup of water and cook with lid covered for about 10 minutes. Add the remaining 25 gm of butter to the above mixture. Add the cubed paneer to this curry and cook until paneer is soft.
6. Adjust the salt according to your liking and garnish the curry with 2 tbsp cream, 2 tsp kasoori methi and some corriander leaves.
How to Arrange:
1. In an iron skillet, place your baked nacho chips. (You can use the regular store bought nacho chips).
2. Add a layer of the cheese mixture.
3. Add a layer of paneer butter masala. Spread the gravy evenly on the chips and cheese mixture.
4. Add another layer of cheese mixture to this. Pre-heat the oven to 350 F and bake until the cheese melts. Top it off with a good amount of mango salsa and chat masala.
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