Indian Curry Hot Dog2014-08-17
- Yield : 4 hot dogs
- Servings : 4
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
The Indian curry hot dog is one part Indian curry, one part all-American dog, so this frankfurter is not afraid of big, bold flavors. Despite the bold flavors, this is a very simple hot dog recipe, but the potato roll is key. The potato roll not only has a great taste and texture, it’s also a subtle nod to the potatoes that are added in many authentic Indian curry dishes.
Paneer, a heat-resistant mild Indian cheese that can be grilled, is usually found in the grocer’s international or specialty cheese aisles.
If you like Indian food, give the Indian curry hot dog a try. Its a surprising good fusion of the best of India and the United States.
1 tablespoon canola oil
4 all pork or chicken hot dogs
4 potato hot dog buns
1 tablespoon curry powder (for a more complex flavor substitute garam masala for the curry powder)
1 tablespoon yellow mustard
8 oz. paneer cheese
8 oz. mango chutney (Stonewall, Major Grey’s or homemade)
To make your own Indian curry hot dog, place hot dogs on a plate, drizzle a bit of canola oil over 4 hot dogs, rolling them to coat evenly, then sprinkle the hot dogs evenly with curry powder (mild or spicy, to taste) and roll around on the plate until they are evening covered.
Grill the hot dogs and 4 small slabs of paneer cheese, over medium heat, for 4 to 5 minutes or until heated through and the curry powder is aromatic. Flip the cheese once, or until nicely browned on both sides.
Toast 4 potato hot dog buns on both sides.
Finely chop the grilled paneer and place 1-2 tablespoons of cheese in each toasted bun. Place a hot dog over the cheese, then run a line of yellow mustard down each dog. Spoon mango chutney over the top and garnish with chopped fresh cilantro.