This whipped paneer dip is incredibly versatile. It’s perfect for a casual weeknight snack, a sophisticated appetizer, or a delicious addition to a mezze platter.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Paneer Dip
- Whipped Paneer Dip Recipe
This is not just any dip, whipped paneer is the kind of dip that makes you want to gather your favourite people, crack open a bottle of something refreshing, and forget all your worries. It’s light yet satisfying, full of bright flavors, and always a crowd-pleaser.
Imagine this: creamy, tangy, and impossibly smooth whipped cottage cheese, perfectly balanced by a drizzle of olive oil, infused with the warmth of chilli, garlic, and the sweet depth of tomatoes. It’s a symphony of flavours and textures.
While the whipped feta is undoubtedly the star, the spicy tomato-infused olive oil is the unsung hero that elevates this dip from delicious to divine. The slow infusion allows the olive oil to absorb all the wonderful flavours of the tomatoes, garlic, and chilli, resulting in a fragrant and flavorful topping
Ingredients You’ll Need
For the Whipped Paneer:
- Fresh Paneer (Indian Cottage Cheese) , soft, and preferably not frozen. You can substitute it with feta or goat cheese.
- Hung Curd or plain Greek Yogurt to enhance the creaminess of the dip.
- Herbs : From cilantro, mint, green onion, dill, to parlsey. Feel free to add the ones you like.
- Extra Virgin Olive Oil, Garlic (optional, for extra garlic lovers!), Oregano, and Salt
For the Spicy Tomato-Infused Olive Oil:
- Good Quality Olive Oil or any seed/nut oil.
- Red Pepper Flakes (adjust to your spice preference) or use smoked paprika.
- Minced Garlic Cloves to infuse the oil with garlicky flavour.
- Cherry Tomatoes , cut into halves, preferably sweet ones. You can use sun dried tomatoes (packed in oil, drained) also.
- a pinch of salt to season
How To Make Paneer Dip
Whip the Paneer:
- Add the crumbled paneer, hung curd or Greek yogurt, olive oil, minced garlic (if using), salt, cilantro, and oregano to a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. This might take a few minutes.
- You’re looking for a light, airy, and spreadable consistency.
Start with the Spicy Tomato-Infused Olive Oil:
- In a small saucepan over low heat, combine the olive oil, minced garlic, red pepper flakes, cherry tomatoes, and a pinch of salt.
- Let it gently simmer for about 4 – 5 minutes, allowing the flavours to infuse without burning the garlic. Remove from heat and set aside to cool slightly.
Transfer the whipped paneer to a shallow serving bowl or plate, spread it evenly using the back of a spoon.
Spoon the slightly cooled spicy tomato-infused olive oil generously over the whipped paneer dip. You can leave the tomato and garlic bits in for texture and flavor, or strain them out if you prefer a smoother oil.
Serve with warm pita bread, crusty baguette, crackers, cucumber slices, bell pepper strips , or any of your favourite dippers like baked mathri , crispy tofu , smashed potatoes , or the potato wafers .
More Dip Recipes for you to try
- Tomato Salsa
- Spicy Mango Dip
- Creamy Corn Dip
- Spicy Peanut Sauce
- Roasted Eggplant Dip
- Greek Cucumber Sauce
- Creamy Avocado Sauce
- Roasted Red Pepper Dip
Ingredients
Ingredients For Whipped Paneer
- ▢ 150 gram paneer, crumbled
- ▢ ¼ Cup thick or hung curd
- ▢ 2 garlic cloves, chopped
- ▢ ½ teaspoon dried oregano
- ▢ ¼ teaspoon salt or to taste
- ▢ 1 tablespoon extra virgin olive oil
- ▢ Small handful of cilantro, chopped
- ▢ cold water, if required
Ingredients For Flavoured Oil
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 2 garlic cloves, minced
- ▢ 5 – 6 cherry tomato, cut into haves
- ▢ ¼ teaspoon red chilli flakes
- ▢ a pinch of salt
Instructions
- Add the crumbled paneer, hung curd or Greek yogurt, olive oil, minced garlic (if using), salt, cilantro, and oregano to a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. This might take a few minutes.
- In a small saucepan over low heat, combine the olive oil, minced garlic, red pepper flakes, cherry tomatoes, and a pinch of salt.
- Let it gently simmer for about 4 – 5 minutes, allowing the flavours to infuse without burning the garlic. Remove from heat and set aside to cool slightly.
- Transfer the whipped paneer to a shallow serving bowl or plate, spread it evenly using the back of a spoon.
- Spoon the slightly cooled spicy tomato-infused olive oil generously over the whipped paneer dip.
- Serve whipped paneer dip with warm pita bread, crackers, cucumber slices , or any of your favourite dippers.
Recipe Notes:
- Adjust Spice Level: Add more red pepper flakes to the oil. Prefer a milder kick? Use less!
- Make Ahead: Both the whipped paneer and the infused olive oil can be made a day in advance. Store them separately in airtight containers in the refrigerator. Let the feta come to room temperature for about 20-30 minutes before serving for the best texture. Gently rewarm the oil if needed.
- Don’t whip paneer for too long otherwise it might taste bitter.
- Add 1 – 2 tablespoons of cold water if the paneer is not whipping nicely or to get the desired consistency.
- You can leave the tomato and garlic bits in the oil for texture and flavour, or strain them out if you prefer a smoother oil.
Nutrition
We follow a strict NO SPAM Policy
Whipped Paneer Dip Recipe
Equipment
- Food Processor
- Frying Pan
Ingredients
Ingredients For Whipped Paneer
- 150 gram paneer, crumbled
- ¼ Cup thick or hung curd
- 2 garlic cloves, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon salt or to taste
- 1 tablespoon extra virgin olive oil
- Small handful of cilantro, chopped
- cold water, if required
Ingredients For Flavoured Oil
- 2 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 5 - 6 cherry tomato, cut into haves
- ¼ teaspoon red chilli flakes
- a pinch of salt
Instructions
- Add the crumbled paneer, hung curd or Greek yogurt, olive oil, minced garlic (if using), salt, cilantro, and oregano to a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. This might take a few minutes.
- In a small saucepan over low heat, combine the olive oil, minced garlic, red pepper flakes, cherry tomatoes, and a pinch of salt.
- Let it gently simmer for about 4 – 5 minutes, allowing the flavours to infuse without burning the garlic. Remove from heat and set aside to cool slightly.
- Transfer the whipped paneer to a shallow serving bowl or plate, spread it evenly using the back of a spoon.
- Spoon the slightly cooled spicy tomato-infused olive oil generously over the whipped paneer dip.
- Serve whipped paneer dip with warm pita bread, crackers, cucumber slices , or any of your favourite dippers.
Video
Notes
- Adjust Spice Level: Add more red pepper flakes to the oil. Prefer a milder kick? Use less!
- Make Ahead: Both the whipped paneer and the infused olive oil can be made a day in advance. Store them separately in airtight containers in the refrigerator. Let the feta come to room temperature for about 20-30 minutes before serving for the best texture. Gently rewarm the oil if needed.
- Don’t whip paneer for too long otherwise it might taste bitter.
- Add 1 - 2 tablespoons of cold water if the paneer is not whipping nicely or to get the desired consistency.
- You can leave the tomato and garlic bits in the oil for texture and flavour, or strain them out if you prefer a smoother oil.
Nutrition
We’ve cracked the code for a creamy, dairy-free coconut kheer that is just as rich, aromatic, and comforting as the classic.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Coconut Kheer
- My Tried and True Tips
- Rice Coconut Kheer Recipe
Kheer, the quintessential Indian rice pudding , is a dessert beloved across generations and cultures. Traditionally made with whole milk, this creamy concoction often poses a challenge for those who are dairy intolerant or vegan .
Using the luscious thickness of coconut milk, this kheer recipe transforms the familiar sweet treat into a plant-based, dairy free, vegan dessert . It’s perfect for festive occasions, or simply when a craving for something sweet hits.
You can try my vegan badam phirni recipe also packed with the nuttiness of almond milk.
Why Go Dairy-Free with Kheer?
Beyond catering to lactose intolerance or a vegan diet, using coconut milk in kheer brings its own set of fantastic benefits:
- Exceptional Creaminess: High-quality, full-fat coconut milk provides an unparalleled richness and velvety texture.
- Tropical Aroma: The subtle, sweet fragrance of coconut elevates the traditional kheer flavour profile, creating a delightful tropical twist.
- Naturally Sweet: Coconut milk has a natural sweetness, which often means you can use less added sugar.
Ingredients You’ll Need
- Rice preferably short to medium grain like gobind bhog, sona masori, jasmine, or any other aromatic rice with starchiness.
- Coconut Milk with full fat and cream. Crucial for richness. Look for a brand with a high coconut extract percentage.
- Chopped Fresh Coconut for the texture and it intensifies the coconut flavour.
- Granulated Sugar or coconut sugar (kheer will be darker) or stevia (add at the very end).
- Cardamom Powder is the soul of Indian desserts.
- Coconut or Neutral Oil to fry the cashews and nuts.
- Mixed Nuts like cashews, almonds, or raisins.
How To Make Coconut Kheer
1. Prepare the Rice:
- Rinse the rice thoroughly with water.
- Soak the rice in ½ cup of water for about 30 minutes. This helps the rice cook faster and become creamier.
2. Cook the Rice:
- Drain water from the soaked rice.
- In a pressure cooker add water and soaked rice. Stir to combine.
- Pressure cook for 2 whistles over low heat till rice is nicely done.
3. Introduce the Coconut Milk:
- Once rice is cooked, open the lid of the pressure cooker and turn on the heat.
- Add the full-fat coconut milk, cardamom powder, and sugar. Mix well.
- Bring the mixture to a gentle simmer over low heat. Crucially, do not bring it to a rolling boil , as this can cause the fat in the coconut milk to separate.
- Continue to simmer for another 15-20 minutes . Stir frequently, scraping the sides and bottom of the pan to prevent scorching and help the kheer thicken evenly.
- The rice should break down and the kheer should reduce and become thick.
4. Final Touch:
- Once cooked, allow the coconut kheer to cool completely at room temperature.
- After cooling, add chopped coconut and the malai (coconut fat). Mix nicely.
- In a heavy-bottomed saucepan, heat the oil or vegan butter (if using) over low heat.
- Add the chopped nuts, a tablespoon of chopped coconut, and fry until they turn light golden and aromatic.
- Remove the nuts with a slotted spoon and add them to the kheer.
Serve it warm or chilled. Garnish with the remaining fried nuts and a few strands of saffron, pomegranate pearls or grated coconut.
My Tried and True Tips
- Consistency Control: If your kheer is too thick after cooling, simply stir in a little more coconut milk until you reach the desired consistency.
- The Rice Mash: For an ultra-creamy texture, gently mash the cooked rice grains against the side of the pan with the back of your spoon while simmering the kheer. This releases more starch and thickens the kheer beautifully.
- Don’t Rush the Simmer: Low and slow is the mantra for creamy coconut kheer. Gentle simmering allows the rice to cook fully and release its starch without the coconut milk breaking.
- Alternative Sweeteners: If using liquid sweeteners like maple syrup or agave, add them after the kheer is done cooking, just before you take it off the heat, to maintain their flavour and prevent excessive reduction.
- Spruce it Up: For a different aroma, try adding a tiny pinch of nutmeg or saffron along with the cardamom.
More Indian Kheer Recipes
- Rice Kheer
- Badam Kheer
- Gujarati Doodh Pak
- Apple Quinoa Kheer
- Bengali Orange Kheer
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ ¼ Cup medium grain rice
- ▢ ½ Cup water
- ▢ 2 Cup thick coconut milk
- ▢ 1 teaspoon cardamom powder
- ▢ ¼ Cup white granulated sugar
- ▢ ¼ Cup chopped fresh coconut
- ▢ 1 tablespoon coconut oil or vegetable oil
- ▢ 1 tablespoon chopped cashews
Instructions
- Rinse the rice thoroughly with water. Soak the rice in ½ cup of water for about 30 minutes. This helps the rice cook faster and become creamier.
- Drain water from the soaked rice. In a pressure cooker add water and soaked rice. Stir to combine. Pressure cook for 2 whistles over low heat till rice is nicely done.
- Once rice is cooked, open the lid of the pressure cooker and turn on the heat. Add the full-fat coconut milk, cardamom powder, and sugar. Mix well.
- Bring the mixture to a gentle simmer over low heat. Crucially, do not bring it to a rolling boil, as this can cause the fat in the coconut milk to separate.
- Continue to simmer for another 15-20 minutes. Stir frequently, scraping the sides and bottom of the pan to prevent scorching and help the kheer thicken evenly. The rice should break down and the kheer should reduce and become thick.
- Once cooked, allow the coconut kheer to cool completely at room temperature. After cooling, add chopped coconut and the malai (coconut fat). Mix nicely.
- In a heavy-bottomed saucepan, heat the oil or vegan butter (if using) over low heat. Add the chopped nuts, a tablespoon of chopped coconut, and fry until they turn light golden and aromatic. Remove the nuts with a slotted spoon and add them to the kheer.
- Serve rice coconut kheer warm or chilled.
Recipe Notes:
- If using liquid sweeteners like maple syrup or agave, add them after the kheer is done cooking.
- Do not bring it to a rolling boil , as this can cause the fat in the coconut milk to separate.
- The rice should break down and the kheer should reduce and become thick.
Nutrition
We follow a strict NO SPAM Policy
