I. Spicy Paneer with Beetroot & Cranberry Chutney: Give the combination of cheese and mint a rest and take the dips of cranberry chutney instead. The lovely pink colour of it will have you drooling. Moreover, it’s salubrious through and through.
Ingredients:
For Marinade:
- 1 Tbsp olive oil
- 250 g cottage cheese, cut into cubes or any other desired shape
- Salt and pepper, to taste
For Chutney:
- 1 Tbsp fennel powder and pepper
- 1/2 Tbsp olive oil
- Salt, to taste
- 10 curry leaves
- 2 jalapenos, sliced
- 1 tsp ginger garlic red chili paste
- 1/2 Tbsp Mustard seeds
- A pinch of asafoetida
- 1 tsp cumin seeds
- 1 tsp lemon juice
- cranberries (frozen)
- 1/2 cup coconut milk
- 1/2 cup beetroot, grated
For Garnishing:
- 4-5 coriander leaves
- Spring onions, sliced
Steps:
To prepare cheese:
1. First, marinate the cotton cheese anywhere from 30 to 45 minutes in a mix of olive oil, pepper, and salt.
2. Now, sear in a pan with olive oil until golden brown colour appears.
To prepare the chutney:
1. Take a pan and heat oil. Now fry asafoetida, mustard seeds, curry leaves, and cumin seeds.
2. Fry for about 30 seconds. Now, add grated beetroot along with fresh frozen cranberries. Simmer for about 10 minutes.
3. Season with pepper, salt, and lemon juice. Garnish with sliced onion and coriander.
Serve with cottage cheese.
