Pickled Beetroot & Dukkah Crusted Paneer with Sauce
The dukkah crusted paneer and pickled beetroot is appetising because it has colour and is unusually flavourful.
Pickled Beetroot and Dukkah Paneer with Sauce Recipe by Chef Vicky Ratnani

- 3

Cooking Time

-15-20 min


- Medium

Preparation Time

- 20 min


  • FOR Pickled Beetroot
  • 200 ml grape juice
  • 2 bay leaves
  • A few coriander seeds
  • 2 tbsp black pepper corns
  • 10 ml balsamic vinegar
  • 1 tsp sugar
  • 2 boiled beetroots
  • salt
  • FOR Dukkah-Rusted Paneer
  • 4 tbsp coriander seeds
  • 1 tsp cumin seeds
  • Few cracked black peppercorns
  • 1 tbsp sesame seeds
  • 7 to 8 walnuts crushed
  • 250 gm cottage cheese
  • ½ tsp Sumac powder
  • 1 tbsp Olive oil
  • salt
  • FOR Sauce
  • 100 gm paneer
  • 2 tbsp Curd
  • 1 beetroot
  • 2 tbsp Olive oil
  • Fresh parsley leaves
  • 1 tbsp dukkah
  • Cracked black pepper
  • salt


  1. 1

    Heat the pan and pour a little grape juice into it.
  2. 2

    Add bay leaves coriander seeds, black peppercorns, a little balsamic vinegar, salt and sugar.
  3. 3

    Stir well and turn off the flame.
  4. 4

    Cut the beetroots into medium sized pieces and put them in the prepared concoction.
  5. 5

    Cover the pan with the lid and set it aside.
  6. 6

    To make dukkah, add some coriander seeds in a hot pan.
  7. 7

    Add cumin seeds cracked black peppercorns, salt, sesame seeds and crushed walnuts.
  8. 8

    Toss well to roast the spices.
  9. 9

    Once roasted transfer it to a mixer to make the dukkah powder.
  10. 10

    Transfer the powdered spices to a plate.
  11. 11

    Cut the cottage cheese in a round shape using a round cutter.
  12. 12

    Sprinkle salt sumac powder and a little olive oil on top of the paneer.
  13. 13

    Crust the paneer with the dukkah mixture and place it on a baking tray.
  14. 14

    Bake in a pre heated oven for 180 C to 200 C for 10 minutes.
  15. 15

    In a mixer, add paneer, curd, salt, cracked black pepper, beetroot, a little pickle juice, olive oil, a few parsley leaves and dukkah.
  16. 16

    Grind them well to prepare the sauce.
  17. 17

    Transfer it to a serving bowl.
  18. 18

    Take out the paneer from the oven after baking.
  19. 19

    Pour the sauce on the baked paneer.
  20. 20

    Garnish them with sprouts.
  21. 21

    Transfer the pickled beetroot to a bottle and serve it with dukkah crusted paneer.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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