How to make Spicy Paneer with Beetroot & Cranberry Chutney
Chef: Vicky Ratnani
Recipe Servings: 2
Prep Time:
Cook Time:
Total Cook Time:
Difficulty Level: Medium
About Spicy Paneer with Beetroot & Cranberry Chutney Recipe: A healthy and delicious snack to savour at dinner parties or as a tea-time treat. Marinated cottage cheese pan fried till golden brown. Served with a unique chutney as the accompaniment, prepared with jalapenos, pepper powder, asafoetida fried in oil with beetroot and fresh cranberries.
Ingredients of Spicy Paneer with Beetroot & Cranberry Chutney
For marinade:
250 Gram Cottage cheese (cut into squares or any desired shape)
1 Tbsp Olive oil
To taste Salt and Pepper
For the Chutney:
1/2 Tbsp Olive oil
To taste Salt
1 Tbsp Pepper and Fennel powder
2 Jalapenos, sliced
10 Curry leaves
1/2 Tbsp Mustard seeds
1 tsp Ginger garlic red chili paste
1 tsp Cumin seeds
A pinch of Asafoetida/Hing
Cranberries (frozen)
To taste Salt
1/2 Cup Beetroot, grated
1 tsp Lemon juice
1/2 Cup Coconut milk
To garnish:
Spring onions, sliced
4-5 Coriander leaves
How to Make Spicy Paneer with Beetroot & Cranberry Chutney
1.Marinate the cottage cheese for 30 to 45 minutes in olive oil, salt, and pepper.
2.Pan sear in olive oil until golden brown and rich in color.
Prepare the chutney:
1.Heat oil, add mustard seeds, hing and cumin seeds along with the curry leaves.
2.Fry for 30 seconds. Add the grated beetroot and fresh frozen cranberries and simmer for 10 minutes.
3.Season to taste with salt, pepper and a dash of lemon juice and serve with cottage cheese
4.Garnish with coriander and thinly sliced onions.
Key Ingredients: Cottage cheese (cut into squares or any desired shape), Olive oil, Salt and Pepper, Olive oil, Salt, Pepper and Fennel powder, Jalapenos, Curry leaves, Mustard seeds, Ginger garlic red chili paste, Cumin seeds, Asafoetida/Hing, Cranberries (frozen), Salt, Beetroot, Lemon juice, Coconut milk, Spring onions, Coriander leaves
