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See the 30-Day PlanAbout Grilled Paneer with Pineapple-Cherry Tomato Relish: A Flavorful Vegetarian Delight
Fire up the grill and get ready for a flavor explosion! This Grilled Paneer with Pineapple-Cherry Tomato Relish is a vibrant and healthy vegetarian dish that's sure to tantalize your taste buds.Tender paneer, marinated in fragrant spices, gets perfectly grilled and topped with a refreshing relish that bursts with sweet and savory notes. Imagine juicy pineapple mingling with bright cherry tomatoes – it's a match made in culinary heaven!This easy-to-prepare recipe is perfect for a quick weeknight dinner or a show-stopping appetizer at your next get-together. Get ready to impress your guests (and yourself!) with this delicious and satisfying dish.
Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Paneer and Peppers
- 500 gm Cottage Cheese cut into round slices
- 1 each Bell Peppers diced, green
- 1 each Bell Peppers diced, yellow
- 1 each Bell Peppers diced, red
Marinade
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Turmeric Powder
- 1 tsp Dried Fenugreek Leaf dried fenugreek leaves
- 2 tsp Chaat Masala
- 1 1/2 tsp Cumin Seeds
- 2 tsp Honey
- 50 ml Mustard Oil
- 50 ml Vegetable Oil
- 1-2 tsp Salt or to taste
Pineapple-Cherry Tomato Relish
- 4 slices Pineapple grilled and diced
- 12-15 Cherry Tomatoes halved
- 2 tbsp Vegetable Oil
- 3 Chillies broken into halves, dried, red
- 1 tsp Cumin Seeds
- 2 sticks Cinnamon
- 2 tbsp Sugar brown
- 1/2 tsp Salt or to taste
Instructions
- In a large bowl, combine all the marinade ingredients.
- Add the paneer and diced bell peppers to the marinade. Gently toss to coat evenly.
- Cover the bowl and allow the paneer and peppers to marinate for at least 30 minutes. This allows the flavors to meld and the paneer to absorb the marinade.
- Heat a grill pan or skillet over medium heat. Add butter to the pan.
- Place the marinated paneer and bell peppers on the hot grill pan. Grill for 2-3 minutes per side, or until the paneer is lightly charred and the peppers are tender-crisp.
- To prepare the relish, heat vegetable oil in a saucepan over medium heat.
- Add the dried red chilies, cumin seeds, and cinnamon sticks to the hot oil. Sauté for about 30 seconds until fragrant.
- Add the diced pineapple, brown sugar, and salt to the saucepan. Cook for about 5 minutes, stirring occasionally, until the pineapple softens and caramelizes slightly.
- Add the halved cherry tomatoes to the saucepan. Cook for about 1 minute, or until the tomatoes are slightly softened but still hold their shape.
- Arrange the grilled paneer and bell peppers on a serving platter. Top with the pineapple-cherry tomato relish. Serve immediately and enjoy!
Recipe Notes
Good To Know
- This recipe was shared by MasterChef season 2 runner-up and celebrity Chef Shazia Khan.
- It was demonstrated during her "Lifestyle and Cookery" workshop at Phoenix Market City, Bangalore, on Sunday, January 15, 2017.
Expert Tips
- For a richer flavor, consider using homemade chicken stock instead of store-bought.
- Adjust the spice level to your preference by adding more or less chili powder or other spices.
- Garnish with fresh herbs like cilantro or parsley before serving for added freshness and visual appeal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Recipe Nutrition
Calories: 1035kcalCarbohydrates: 60gProtein: 31gFat: 78gSaturated Fat: 16gPolyunsaturated Fat: 27gMonounsaturated Fat: 26gTrans Fat: 0.5gCholesterol: 58mgSodium: 2612mgPotassium: 791mgFiber: 6gSugar: 45gVitamin A: 1651IUVitamin C: 181mgCalcium: 319mgIron: 4mg