Paneer (Cottage Cheese) Puff
Learn with stepwise pics on how to bake the perfect paneer puff at home. A flaky crust with a spicy flavorful paneer and onion based filling.
Ingredients
- 1 Tbsp Oil
- 1 tsp Fennel seeds
- 2 large Onion (Finely sliced)
- 1 Tbsp Ginger Garlic paste
- 1 medium Tomato (Finely chopped)
- 1 tsp Salt (Adjust per taste)
- 1 tsp Red chilli powder (Adjust per taste)
- 1 tsp Coriander powder
- 1 ½ tsp Garam masala powder
- ½ tsp Jeera Powder
- 200 gms Paneer (Small cubes) *Vegans can replace with firm tofu
- a generous pinch Kasuri methi
- 6 Puff pastry sheets (*The pack I used was with No eggs and butter.)
- Olive oil - For brushing
Instructions
- First, thaw your puff pastry until it comes to room temperature and becomes soft, for about 30-45 minutes. Cut the paneer into ¼ inch small cubes and keep it immersed in warm water for about 10 minutes.
- Mean while heat a pan with oil, add the fennel seeds. Once it starts changing color, add the onion and saute for 2 minutes. Then add the ginger-garlic paste and saute until the onion changes to dark brown in color. Onion should be nicely caramelized, but take care not to burn it.
- Now add the tomato, salt and saute until the tomatoes turn mushy. Follow it with the listed powders (Red chilli, Garam masala, Coriander, Jeera) and give a quick stir. Add about ½ cup of water, stir and turn the flame to low-medium. Cook until the water completely evaporates.
- By now the raw smell of all the powders would have gone. Drain the paneer from water, add it to the pan and saute for 2 minutes. Take a pinch of kasuri methi, crush it in between your palms and add to the paneer masala. Give a quick stir and turn off the flame.
- Leave the prepared paneer masala to come to room temperature. We will move on with puff folding.
- Pre heat the oven at 375 F. Take the baking sheet, line it with butter paper or grease it with butter/oil. Place the puff pastry over them as shown in pic. Wet the edges with water so that it would stick while folding.
- Now take a spoon full of prepared paneer masala and place it at its center. Fold the pastry to form a triangle shape by joining two opposite edges. Seal the edges by pressing with your thumb. .
- Repeat the same process for other pastry. Finally, brush the top with melted butter/ olive oil, which will give the puff a bright golden brown after baking.
- Bake them in the pre-heated oven for about 20-25 minutes or until the puff changes to golden brown. Check at regular intervals to avoid burnt puffs. Once done remove them from oven and let them get cooled for 5 minutes.
- Serve hot as a tea time snack with ketchup.
Notes | FAQ
- In case of using fresh home made paneer. You can skip the process of soaking them in warm water.
- Caramelizing of onion is mandatory to achieve the best taste.
- Adding kasuri methi is optional. Adding will get you a good flavor.
- You can even add some broken cashews in the masala. Add them in the final stage, just before adding kasturi methi.
- Brushing them with butter/olive oil is a must to achieve nice golden brown color.
- Follow the instructions on your puff pastry packet for baking. Chances are that it could be different from mine.
Tried this recipe?Let us know how it was!