Whipped Paneer and Chana Chaat

Name: Whipped Paneer and Chana Chaat
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 400g Tin Chickpeas, drained and rinsed; 1 Garlic Clove, roughly chopped; 180g Potatoes, skins on; 40ml Milk; 50g Full Fat Greek Yoghurt; 2 Pitta, roti, naan or toasted sour dough; 1 Fresh Green Chilli, roughly chopped; 1 tbsp Mango Chutney, thinned with a splash of hot water, for drizzling; 40g Pomegranate Seeds; Maldon Salt, to taste; 1 Lemon Juice; 0.25 tsp Hot Chilli Powder; 0.5 tsp Granulated Sugar; 0.5 tsp Ground Cumin; 225g Soft Paneer; 1 tsp Fresh Mint, chopped, plus extra to serve; 1 tbsp Fresh Coriander, chopped, plus extra to serve; 1 tbsp Chaat Masala; 2 tbsp Tamarind Paste; 1 Tomato, diced; 0.5 Small Red Onion, finely diced

by Sophie Gastman

Vegetarian

Gluten Free

3.4

15m prep time

15m total time

Easy level

21 ingredients

Whipped Paneer and Chana Chaat recipe by Sophie Gastman

You’ve seen whipped feta (page 163 of Feed Your Healthy), but have you had whipped paneer? I’ve given this trendy dip an Indian twist. Creamy, tangy and a bit spicy – it’s everything I love about paneer but in a completely new way. Growing up, my mum used to make paneer just for me because no one else in the family liked it. This dip has officially changed their minds. It’s packed with protein and fibre, but more importantly, it’s fairly low effort and would definitely steal the show at any dinner party.

Method

Based on 2 servings, adjust as needed.

Step 1

To make the whipped paneer, add the paneer, full-fat yoghurt, milk, garlic, lemon juice, and half a chopped green chilli, along with a pinch of salt, to a food processor or blender, and blend until thick, smooth, and creamy. Taste and adjust the seasoning if needed. Set aside.

Step 2

Cook the potatoes in a pan of salted boiling water until tender, about 10–15 minutes. Drain, cool and dice. In a large bowl, mix the drained chickpeas, diced red onion, diced tomato, remaining green chilli, tamarind paste, chaat masala, chopped coriander, mint, ground cumin, sugar, chilli powder and salt to taste. Gently fold in the cooked potato. (If not serving immediately, leave the tomato out and mix through just before serving). Taste for seasonings.

Step 3

Spread the whipped paneer onto a serving plate. Spoon over the chana chaat, then top with pomegranate seeds, extra chopped herbs and a drizzle of thinned mango chutney. Serve with pitta, naan, roti or toasted sourdough.

Ingredients
Based on 2 servings

400g Tin Chickpeas, drained and rinsed 1 x Sainsbury's Chickpeas in Water 400g (240g*)
1 Garlic Clove, roughly chopped 1 x Sainsbury's Large Garlic
180g Potatoes, skins on 1 x Sainsbury's Baking Potatoes (Loose)
40ml Milk 1 x Sainsbury's British Whole Milk 568ml (1 pint)
50g Full Fat Greek Yoghurt 1 x Sainsbury's Authentic Greek Yogurt, Taste the Difference 500g
2 Pitta, roti, naan or toasted sour dough 1 x Sainsbury's Wholemeal Pittas x6
1 Fresh Green Chilli, roughly chopped 1 x Sainsbury's Finger Chillies 80g
1 tbsp Mango Chutney, thinned with a splash of hot water, for drizzling 1 x Geeta's Mango Chutney 320g
40g Pomegranate Seeds 1 x Sainsbury's Pomegranate 80g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
1 Lemon Juice 1 x Sainsbury's Lemons
0.25 tsp Hot Chilli Powder 1 x Sainsbury's Hot Chilli Powder 44g
0.5 tsp Granulated Sugar 1 x Sainsbury's White Granulated Sugar 1kg
0.5 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
225g Soft Paneer 1 x Apetina Paneer Cheese 225g
1 tsp Fresh Mint, chopped, plus extra to serve 1 x Sainsbury's Fresh Packed Mint 30g
1 tbsp Fresh Coriander, chopped, plus extra to serve 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
1 tbsp Chaat Masala 1 x Sainsbury's Garam Masala 38g
2 tbsp Tamarind Paste 1 x MAHI Tamarind Pulp Cooking Paste 200g
1 Tomato, diced 1 x Sainsbury's Large Vine Tomatoes 500g
0.5 Small Red Onion, finely diced 1 x Sainsbury's Red Onions Loose