Grilled paneer with plum chutney
Ingredients
Paneer – 250 gm
Ginger garlic paste – 4 tsp
Salt – to taste
Corn flour – 4 tbsp
Mustard oil – 1 tbsp
Lemon juice – half tbsp
Red chilli flakes – 2 tbsp
Chopped coriander – 2 tbsp
Turmeric – quarter tsp
Crushed pepper – 1 tsp
Oil – to fry paneer
For plum chutney
Plums – 10 nos
Capsicum (green) – 1 medium
Onion – 1 medium
Coriander – few sprigs
Green chillies – 1
Lemon juice – 1 tbsp
Salt – to taste
Black pepper crushed – 1 tbsp
Preparation
Cut paneer into 3-inch long fingers. Make a marinade with corn flour, ginger-garlic paste, lemon juice, chopped coriander, red chilli flakes, crushed pepper, mustard oil, turmeric, and salt. Fold paneer fingers into the marinade and keep it in the refrigerator for an hour. Heat a frying pan, add oil, and fry paneer fingers till brown on all sides. Remove from fire and keep aside.
Wash and remove the seeds of plums and puree it in a blender with lime juice and salt. Chop capsicum, onion and green chillies.
Add these to the plum puree and stir in chopped coriander and crushed pepper. Mix well and serve with grilled paneer.
Spicy Chicken and Plum Roast
Ingredients
Chicken boneless – 800 gm
Plums chopped – 2 cups
Fennel seed – 1 tbsp
Onion – 4 sliced
Chopped ginger – 1 tbsp
Garlic chopped – 1tbsp
Green chillies – 1 tbsp
Coriander chopped – 2 tbsp
Crushed pepper – 1 tbsp
Olive oil – 2 tbsp
Lemon juice – 2 tbsp
For the marinade
Yogurt – 1 cup
Green chillies – 3 chopped
Salt – 1 pinch
Ginger- garlic paste – 1 tbsp
Pepper crushed – 1 tbsp
Saffron – 1 pinch
Preparation
Mix yogurt, green chillies, salt, ginger- garlic paste, pepper crushed and saffron to make the marinade. Clean and wash chicken and stir in the marinade and let it set for 1 hour.
Heat oil in a pan and fry marinated chicken until light brown. Heat olive oil in a tawa and add ginger, garlic, chillies, and chopped onion. Stir until it turns light brown. Add halved plums and stir again for 10 minutes over a low heat.
Stir in fennel seeds, chillie flakes and crushed pepper and stir another 6-8 minutes. Add chicken pieces and fold in.
Remove from fire. Sprinkle chopped coriander and serve.
