Paneer Marbles with Grapes and Pineapple Gravy
by Rehana Khambaty
Added to 5 cookbooks
This recipe has been viewed 4760 times
A delicious tangy paneer combination with citrus fruits!
- Combine the mashed paneer, ginger and green chillies together in a bowl and mix well.
- Bring the milk to boil in a deep pan, add saffron, mix well and cook until milk is reduced to half.
- Divide the reduced saffron milk into 2 equal portions and pour one portion over the paneer mixture (Reserve the other quantity for the gravy).
- Add the salt, chilli powder and basil leaves and mix well.
- Make small marbles of the paneer mixture and roll the marbles lightly and evenly in the cornflour.
- Heat the oil in a kadhai and deep fry till they turn golden brown from all the sides.
- Drain on an absorbent paper and keep aside.
- Combine the onions, bay leaves, black cardamom and ½ cup water in a pan, mix well and bring to a boil.
- Reduce the flame and cook until onions are transparent and the liquid is dry.
- Make a paste of the boiled onions in a blender and keep aside.
- Heat ghee in a heavy bottomed pan, add boiled onion paste, ginger and garlic paste and saute for 2-3 mins.
- Add the ginger and green chillies and saute for another 2 mins.
- Add the coriander seeds powder and chilli powder and saute till the ghee floats on top.
- Add the tomato puree, mix well and bring to a boil.
- Reduce the flame and cook till the ghee floats on top.
- Add the curds, while stirring constantly.
- Add the cashewnuts paste with the remaining (reduced) saffron milk, crushed pineapple and the cream, mix well and bring to a boil.
- Add the paneer marbles, garam masala, salt and half of the coriander, mix well and bring to a boil and remove from the flame immediately.
- Add the grapes and mix gently making sure you do not break the paneer marbles.
- Serve hot garnished with coriander.
This recipe was contributed by Rehana Khambaty on 23 Mar 2012Basically I am a food lover and also love to try out new recipes. I have won many contests in India ...
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