Garlic Beetroot Toast
Directions
- 1Combine paneer, cooked beetroot, crushed garlic, salt and hung curd in a blender. Blend until a smooth, thick dip forms.
- 2Refrigerate the dip for 1 hour to allow it to thicken and set.
- 3Cut toast into triangles and brush with melted butter.
- 4Pipe the garlic beetroot dip onto the toast triangles in a swirly pattern.
- 5Garnish with a dill leaf.
Ingredients
- some pieces paneer
- some pieces cooked beetroot
- some crushed garlic
- some salt
- some hung curd
- some toast
- some melted butter
- dill (optional)
Equipment
blenderpiping bagpastry brush
