Recipe- Paneer Nachos Loaded With Lots Of Chips

Paneer Nachos loaded with layers of tortilla chips, spicy marinated paneer, beans and topped with onion-tomato salsa, yogurt, cilantro chutney, sweet chutney and crispy papdi!These nachos with Indian twist will be your new favorite way to enjoy nachos!

You guys! I am so so excited for today’s recipe.I am always excited to share recipes with you guys but this one has me very excited.Just because it’s so good! You know the feeling when something is in your head and it turns out even better in reality?

Yeah that happened with these Paneer Nachos!These reloaded nachos are loaded with all Indian flavors- there’s spicy paneer, yogurt, chutneys, onion, tomatoes and papdi on top.

So flavorful in every bite!I had paneer nachos at an Indian restaurant called Chauhan – Ale Masala House in Nashville a year ago. While I don’t clearly remember what all was in there and how it tasted, I remember loving the idea.

Health Benefits of Paneer

- Rich In Protein
- Cheese Strengthen Bones And Teeth
- Maintains Blood Sugar Levels
- Good For Heart Health
- Improves Digestion
- Rich Source Of Folate
- Boosts Weight Loss

Ingredients

1/2 cup +2 tablespoons plain yogurt 150 grams
2.5 teaspoons tandoori masala
2 teaspoons ginger garlic paste
1/8 teaspoon turmeric powder
1/4 teaspoon kashmiri red chili powder
1/4 teaspoon garam masala
1/2 lime juice of
1/4 teaspoon salt
14 oz paneer 396 grams, cut into small cubes
1 medium tomato chopped
1/2 medium white onion chopped
1 jalapeño seeded and chopped
1 tablespoons chopped cilantro
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon mint powder
10-12 oz tortilla chips bag
16 oz can refried beans
1.5 cups grated pepper jack cheese or add more to taste
12-15 papdi (puri)
cilantro chutney
tamarind dates chutney

Method

* Make the paneer marinade first. Start by cutting the paneer into small cubes.

* To a large bowl, add yogurt, tandoori masala, ginger-garlic paste, turmeric powder, kashmiri red chili powder, garam masala, lime juice and salt. Mix until everything is well combined.

* Add the paneer cubes. Stir until all are well coated with the marinade. Refrigerate for minimum of 1 hour.

* After an hour, take the paneer out of the refrigerator. Heat a skillet on high heat. Spray with a oil spray. Add paneer cubes to the pan in a single layer.

* Cook for 4 to 5 minutes on high medium heat until paneer is nicely browned. Remove pan from heat.

* While the paneer is cooking, make the salsa. To a bowl, add chopped tomatoes, onion, jalapeno and cilantro. Stir to combine and set aside.

* Make the yogurt sauce by mixing together yogurt, salt, sugar and mint powder in a bowl. Set aside.

* Meanwhile also heat the canned refried beans. I usually add little water while heating the beans in a pan.

* Also grate the cheese. So now all components are ready, it's time to assemble the nachos. Pre-heat oven to 400 F degrees.

* Line a baking sheet with tortilla chips. Add refried beans all over the chips.

* Top with paneer pieces. Make sure paneer is equally distributed throughout. You may slightly crush the paneer cubes, I like them as such.

* Top with the grated cheese. You may use any cheese of choice, I like pepperjack here. You may also add as much cheese as you like.

* Place the pan in a pre-heated 400 F degrees oven for 5 to 6 minutes or until the cheese melts.

* Remove pan from oven. Crush the papdi and add it all over the pan.

* Then add the prepared onion-tomato salsa all over.
* Drizzle the yogurt sauce, cilantro chutney and sweet tamarind chutney on top.

* Serve paneer nachos immediately.