Crusty Paneer with Tangy Beetroot By Shazia Khan

Crusty Paneer with Tangy Beetroot

Are looking for a yummy starter for your party? Here's a recipe from Chef Shazia Khan. The crusted paneer is crispy while the tangy beetroot is a burst of flavours. This recipe is a perfect balance of taste and nutrition.
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Cooking Time

10-12 Min

Meal Type


Preparation Time

6-10 Min



Rate This Recipe7


  • 4 tbsp Pistachios
  • 2 tsp Sesame Seeds
  • 1 tsp Fennel Seeds
  • 2 tsp Cumin Seeds
  • ½ tsp Chopped Garlic
  • Pinch of Red Chilli Powder
  • Salt to taste
  • ¼ cup Cream
  • 200 gms Paneer
  • ½ pc Lemon Juice
  • 1 tsp cumin powder
  • 1 tbsp Black Pepper Powder
  • 1 tsp Salt
  • ½ cup Sugar
  • 2 Diced Beetroots
  • 2 tbsp Chopped Parsley
  • 1 tbsp Oil


  1. 1

    Heat a pan, add pistachios and roast on low flame for 2 minutes.
  2. 2

    Then add the rest of the ingredients and roast for another minute.
  3. 3

    Transfer mixture onto a plate and let it cool.
  4. 4

    Cut the paneer into cubes using a thread.
  5. 5

    Chop garlic finely and in a bowl add chilli powder, garlic paste, salt and cream, mix it well.
  6. 6

    Add the paneer cubes and marinate.
  7. 7

    Grind the dukkah spice coarsely in a mixer.
  8. 8

    Coat the paneer with the Dukkah spice.
  9. 9

    In a plate, mix lemon juice, black peppercorns, salt, sugar and fennel together.
  10. 10

    Add beetroot and parsley.
  11. 11

    Mix well.
  12. 12

    Heat oil in a pan, fry the paneer cubes till it turns brown.
  13. 13


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