Paneer Dip

Ingredients:  

• Butter – 2 teaspoons

• Garlic cloves – 6 to 8 finely chopped

• Green Chili – 1 finely chopped

• Spring onion – 2 stalks finely chopped

• Cherry tomatoes – 6 to 7 chopped

• Tomato pureed – 1 large

• Chili paste – 1 tablespoon

• Soy sauce – 2 teaspoons

• Salt – to taste

• Pepper – 1 teaspoon

• Chili flakes – 1 teaspoon

• All-purpose flour – 1 tablespoon

• Ketchup – 1.5 tablespoon

• Carrots 0.5 cup finely diced

• Corn – 0.3 cup finely diced

• Bell peppers – 0.5 cup finely diced

• Broccoli – 0.5 cup finely diced

• Cheese (Cheddar / 4 Cheese Mexican) – 1 Cup

• Milk – ¼ cup

• Paneer – ¾ cup (150 grams)

• Cilantro – finely chopped

• Mozzarella cheese – ¼ cup

In a heated pan, sauté garlic, green chilies, spring onion, cherry tomatoes, tomato puree, chili paste, soy sauce, salt, pepper, chili flakes, flour and ketchup. Mix everything well until the mixture is thickened. Add all vegetables (carrots, corn, bell peppers, broccoli) and cook on medium heat. Once the vegetables are cooked, add milk and cheese. Mix everything continuously until cheese melts and everything is mixed well together. Add panned and chopped cilantro and mix well together. Turn off the stove, and pour the paneer mix in an oven/microwave safe bowl. Add mozzarella cheese on top and bake it for few minutes OR microwave it. Garnish with chopped cilantro and red chili flakes. Serve hot with bite size pita.