Grilled Paneer Stuffed with Dates and Hazelnuts & Carrot Sauce
45 minutes
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About Grilled Paneer Stuffed with Dates and Hazelnuts & Carrot Sauce
Experience the magic of India with this Grilled Paneer Stuffed with Dates and Hazelnuts, a dish bursting with flavor and texture. Imagine golden-brown paneer, filled with a sweet and crunchy date and hazelnut mixture, resting on a vibrant bed of carrot sauce.The creamy paneer melts in your mouth, while the nutty hazelnuts and sweet dates create a delightful contrast. This symphony of flavors is perfectly balanced by the fresh carrot sauce, making it a truly unforgettable culinary experience.Whether it's a special occasion or a weeknight treat, this unique vegetarian dish is sure to impress. It's an effortless way to elevate any meal and transport your taste buds to a world of delicious possibilities.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Paneer
- 6 Paneer Slices round
Carrot Sauce
- 2 Carrots chopped, medium
- 1 tsp Olive Oil
- ½ cup Vegetable Stock
- ½ Lemon Juice
- 1 ½ tsp Salt or to taste
Garnish
- Coriander finely chopped
Instructions
- Cut the paneer into round slices using a cookie cutter or a bottle lid.
- Grill the paneer slices until they have beautiful grill marks and are cooked through. This adds a smoky char and enhances the flavor.
- Make a horizontal slit in each paneer slice, being careful not to cut all the way through. This creates a pocket for the stuffing.
- Combine the chopped dates and hazelnuts in a bowl to create the stuffing.
- Generously fill the slit in each paneer slice with the date and hazelnut mixture.
- Peel, wash, and slice the carrots. Toss them with olive oil and roast in a non-stick pan until tender and slightly caramelized. Roasting brings out the natural sweetness of the carrots.
- Allow the roasted carrots to cool slightly. Then, blend them with the vegetable stock, lemon juice, and salt until smooth. This creates a vibrant and flavorful sauce.
- Spread a layer of the carrot sauce on a serving plate. Arrange the stuffed and grilled paneer slices on top. Garnish with freshly chopped cilantro for a pop of color and freshness.
Recipe Notes
Good To Know
- You can drizzle honey on top for extra sweetness.
- You can use any shape of paneer instead of round.
- For a deeper flavor, lightly toast the hazelnuts before chopping and mixing them with the dates—this will enhance their nuttiness and add a more pronounced crunch to the filling.
- If you prefer a smoky flavor, grill the stuffed paneer on charcoal or a grill pan instead of a regular skillet, brushing it with a touch of olive oil to achieve attractive grill marks and a subtle smoky taste.
- Prepare the carrot sauce with a splash of orange juice or a dash of ginger for a bright, zesty note that complements the natural sweetness of the dates and carrot.
- This dish can be made ahead by stuffing and grilling the paneer in advance; simply reheat gently in the oven and pour over freshly warmed carrot sauce just before serving for best texture and flavor.
Expert Tips
- For a richer filling, consider adding a touch of cream cheese or mascarpone along with the dates and nuts.
- If you don't have hazelnuts, try substituting other nuts like almonds, walnuts, or pistachios.
- Serve the stuffed paneer with a side of basmati rice or naan bread to complete the meal.
Storage Instructions
- Store leftover stuffed paneer and carrot sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave, ensuring not to overcook the paneer.
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Recipe Nutrition
Calories: 101kcalCarbohydrates: 7gProtein: 9gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 1gSugar: 4g
Arti Gupta
Articles: 26
3 Comments
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Yum! This recipe is a must-try.
Wow, this looks fantastic!
Such an enticing dish! Thanks for the recipe.