Paneer Tikka Phyllos
Yummy! is what comes to mind when I first think of paneer tikka phyllos, and to top it off, I invented this recipe! Hey, I came up with it and a google search does not bring up any results which should be safe to say that I invented it. *huge smiley*. Not too modest, am I?
So I found a quick new favorite appetizer to make… good bye frozen samosas, hello phyllos! and all just from watching food network. I saw this recipe for baklava phyllos (coming up in a few posts…) and thought to myself… how about putting something savory and spicy in the phyllo cups? Paneer (fresh indian cheese) was the first thing that popped into my head. And if that wasn’t yum already, it takes just 20 minutes to put this together!! For my non-vegetarian friends reading this vegetarian blog, I think you can try the recipe by simply replacing the paneer with any kind of minced meat, shrimp, etc… I am thinking of trying my hand with a spinach artichoke filling next.
This recipe can be made vegan with tofu and gluten free with phyllo shells from whole foods. Also I tend to use extra virgin olive oil for all my cooking, but feel free to use any oil you normally use if you don’t have any olive oil at hand.
Paneer Tikka Phyllos
Makes: 30 pieces
Ready in: 20 minutes
- 200 gms paneer
- 2 tsp garam masala (I used MDH chana masala)
- 2 tsp cayenne pepper
- 2 1/2 tbsp tomato paste
- 1 scallion finely chopped
- equal amounts of cilantro chopped
- 2 pack mini 15 count phyllo shells (gluten free available)
- 1 tsp extra virgin olive oil
- 1 cup hot water
- salt to taste
1. Grate the paneer using the coarse grating blade on your grater.
2. Dissolve the tomato paste in the hot water and keep aside.
3. Saute the paneer lightly using the olive oil.
4. Now mix in the tomato water and add the cayenne pepper and the garam masala to this mixture.
5. Cook this mixture on medium heat for about 5 minutes until the tomato paste and masala’s are well combined into the paneer. The water would’ve evaporated too at this point.
6. Switch off the heat. Add the salt, scallions and cilantro and mix well.
7. Scoop the mixture into the phyllo cups and bake them at 350 F for about 8 to 10 minutes. These taste great when they are fresh out of the oven.