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Tikka paneer dip with poppadoms recipe

Tikka paneer dip with poppadoms recipe

3 ratings

Give cheesy nachos an Indian makeover with this fresh and fragrant tikka paneer dip. Simply marinate the paneer sauce to get big flavours before frying, and top on a bed of yogurt and herbs for a cooling contrast. Grab a poppadom, dip and enjoy! See method

  • Serves 4
  • Takes 20 mins plus marinating
  • 258 calories / serving
  • Vegetarian
  • Gluten-free


  • 200g paneer, cut into 2cm pieces
  • 2 tbsp tikka curry paste
  • 4 spring onions, trimmed
  • 1 green chilli, deseeded and halved
  • 30g pack fresh coriander
  • 30g pack fresh mint, leaves picked
  • 1 lemon, juiced
  • 1 tbsp olive oil

For the dressing

  • 2 tbsp natural yogurt
  • 2 salad tomatoes, finely chopped
  • 70g pack mini poppadoms
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    7g 33%
  • Sugars

    5g 5%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 12.9g Protein 13.6g Fibre 4.2g


  1. Coat the paneer in the tikka curry paste, then cover and transfer to the fridge to marinate for at least 30 mins.

  2. Meanwhile, heat a frying pan over a high heat. Char the whole spring onions and chilli for 5 mins, turning halfway. Transfer to a blender or food processor along with most of the coriander and mint, reserving a few leaves of each. Add the lemon juice and ½ tbsp oil; blend until smooth. Season lightly. Spoon onto a serving platter and spread to cover the base.

  3. Return the frying pan to a high heat with ½ tbsp oil. Fry the paneer for 6 mins, turning regularly, until charred on all sides. Top the spring onion mixture with the yogurt and ripple through, then top with the paneer. Add the chopped tomato and reserved herbs. Serve with the poppadoms for dipping.

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