Fondue is originally a Swiss creation in which cheese is melted with wine or beer in a communal pot and served as a dipping sauce with bread or vegetables. This recipe was submitted by Rachana Gandhi and offers a “Desi” twist to the popular appetizer. Serve it for your next get-together!
Prep Time: 5 minutes
Cook Time: 15 minutes
Cheese – 2 cups, shredded (any variety)
Garlic – 1 clove
Butter – 4 Tbsp
All-purpose Flour – 3 Tbsp
Milk – 1 cup plus more as needed
Tomato Paste – 2 Tbsp
Water – 2-3 Tbsp
Pav Bhaji Masala – 1/2 tsp
Garam Masala – 1/2 tsp
Tandoori Masala – 1/2 tsp
Red Chili Powder – 1/2 tsp
Dried Fenugreek Leaves (Kasoori Methi) – 1/2 tsp
Red Chili Flakes – 1/2 tsp
Assorted Vegetables and Bread for dipping
1. Heat a medium size pan on medium heat and rub a smashed clove of Garlic on the bottom of the pan.
2. Add Butter and allow it to melt.
3. Add All-purpose Flour, mix and cook until it changes to a light reddish color (stir continuously).
4. Slowly add Milk a little at a time and mix until you get a smooth, lump-free paste (keep stirring using a whisk. Cook for approx 3 minutes.
5. Dilute Tomato Paste with 2-3 Tbsp of water and add to the paste. Mix well.
6. Add all of the dry spices: Pav Bhaji Masala ,Garam Masala ,Tandoori Masala, Red Chili Powder ,Dried Fenugreek Leaves (Kasoori Methi), Red Chili Flakes.
7. Mix well and cook for 3-4 minutes stirring continuously.
8. Add Cheese and keep stirring as cheese melts.
9. If the mixture is too thick, add additional milk and keep stirring until you get your desired consistency.
10. Transfer fondue to a fondue pot or crock pot and serve warm with any crusty bread and vegetables such as mushrooms, broccoli, bell peppers, etc.