The last few posts of mine have been featuring food from practically every kitchen in Dubai excepting mine. No, there is no major construction and repair work going on in my kitchen. Neither have I stopped creating recipes. In-fact I have been clicking away and my blog-queue is longer than the post-summer immigration lines in Dubai Airport. The Z-SISTERS have been keeping me too busy, but that is no excuse. This blog started with them towing me anyway. It’s just that I haven’t had the patience to sit back and gather my thoughts as to the proportions and the ingredients that have been going into my cooking.
The following recipe was cooked up in a frenzy. Thought of in seconds, re-created in the kitchen in minutes and captured by my camera – all in exactly 1 hour. What is the reason for such a flurry? I want to submit my recipe to Zespri before midnight today. There’s a small competition to win big prizes. Yeah – the thrills in life! Perhaps the most important reason also being that I want some Kiwis going down into the Z-SISTERs’ tummy without burning their gums and throats. They are always complaining that Kiwis leave their mouths sore.
Kiwi is a superfood. Originally called the Chinese Gooseberry and later the ‘sunny peach’, this fruit was renamed the Kiwi by New Zealand natives after their national bird. Would you believe that there are over 400 varieties of Kiwis? And what fascinates me is the fact that Kiwis grow off vines, much like grapes. I would actually love to see them – such big fruits hanging from delicate looking but perhaps very hardy vines! You’ll get more nutritional facts on Kiwis here. And for the kid’s version of the same (which I prefer more since they are more comprehensible) please click here.
This dish is devoid of any complexities or paraphernalia. As always, it’s got all the characteristics of recipes doling out of our little hands, big hearth -
♥ Easy to cook
♥ Regular canned products off the shelf may be used (However, we advocate using fresh products)
♥ Goes well both as a regular or party dish
♥ Children can easily help in making the dish (My two little sous-chéfs are aged 8 and 3 years!)
♥ And lastly, guaranteed to be tasty!
For the printable recipe→
Crusted Paneer Potato with Kiwi Sauce
Category – Side-Dish ; Grilled
Preparation time: 45 minutes – 1 hour (sauce preparation – 15 minutes; cooking – 10 minutes; grilling – 20 minutes)
Fresh Paneer/Indian Cottage Cheese – 250gms, cut into flat thin squares
Onions – 2 large cut into thin slices
Potatoes – 2 large
Cream – 1/2 cup
Green Kiwis – 5 pieces
Low fat Cheese – 3 slices
Butter – 1 tbsp
White Oil – 2 tbsp
Pepper – As per taste
Salt – As per taste
Brown Sugar – 1tsp (Grandma’s secret to get the right taste – a bit of sweetness strengthens the taste of any dish. However, please refrain from the lady’s cooking tips if it costs your health ♥)
Method of Preparation
- Boil the Potato (Takes about 5 – 7 minutes in the Microwave but do make sure that it is covered with enough water so that the boiled potato doesn’t become hard-crusted)
- Hand-mash the Potato, do not purée in the blender (we want this coarseness!)
- Add Salt, Pepper, Butter and a bit of Cream (optional) to the mash and mix it further
Method of Preparation
The Kiwi Sauce
- Scoop out the flesh from the Kiwi halves and put purée it in a blender
- In a flat bottomed-frying pan, add White Oil and fry the Onions till they are crisp and golden
- Add the Kiwi Purée to the pan and bring it to a boil (it hardly takes minutes so please don’t blink – the purée might get burnt very fast)
- Add the Cream
- Add Sugar, Salt and Pepper and blend them all in
- Let the Sauce thicken while it simmers at at the lowest mark
Method of Preparation
The Final Dish
- Heat White Oil in a flat-bottomed pan. Fry the Paneer slices till they are slightly golden in colour (we don’t want it to be crispy and hard as we will be putting the entire dish in the grill. Almost like searing as it is done to a meat or fish for some good crusting)
- Layer the bottommost layer of a flat-bottomed oven-proof dish with the Mashed Potato
- Then add the brown crusty Paneer. Sprinkle a bit of Salt and Pepper on this layer
- Add the Cheese Slices
- Add the Onion slices
- Put the dish in a pre-heated Oven (200° F) for 10 minutes
- Pour the Kiwi Sauce on top
You may garnish with more fried onions on top. The slightly sweet and equally tangy Kiwi Sauce gives a lovely twist to the Crusted Paneer and Mashed Potato beneath. Let the taste direct you to the accompaniments. Do you want to pair this dish with some Garlic Bread or eat it as a stand-alone dish? The choice is yours. Leave the decision making on your taste-buds!
The following is a pictorial journey of the dish. I hope my camera gets the creamy textures and the tints correctly. Enjoy the journey…
So, did some Kiwis manage to go into the tummies of the Z-SISTERS? Well, not only did they go in the first time around, it also went in many more times hence after. I am obviously a happy Mum. And yes, this is another dish that I want to cook up for our closest pals who are vegetarians and who are always complaining that I feed them the standard Mutter Paneer/Paneer with Peas (a traditional Indian dish) every time they come home. So move aside Mutter Paneer. Here comes the Crusted Paneer Potato with Kiwi Sauce!
Unblogging it all… Ishita
Disclaimer: I hope you enjoy reading the posts with lot of visuals. While you enjoy seeing them please don’t use them. You can see more pictures of my travel and food journey here.
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