Paneer Marbles with Grapes and Pineapple Gravy

by Rehana Khambaty

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A delicious tangy paneer combination with citrus fruits!

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Paneer Marbles with Grapes and Pineapple Gravy recipe - How to make Paneer Marbles with Grapes and Pineapple Gravy

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 serving
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Ingredients

For The Paneer Marbles
700 gms paneer (cottage cheese) , mashed
3 tsp chopped ginger (adrak)
1 tsp chilli powder
15 strands of saffron (kesar) strands
1/2 cup milk
2 tbsp finely chopped basil
2 green chillies , chopped
1 cup cornflour
salt to taste
oil for frying

For The Gravy
1 cup ghee
2 cups chopped onions
2 bayleaf
2 black cardamoms
3 tsp garlic (lehsun) paste
3 tsp ginger (adrak) paste
1 tbsp finely chopped ginger (adrak)
6 green chillies , finely chopped
2 tsp chilli powder
2 tsp coriander seeds powder
1 1/4 cups fresh tomato puree
3/4 cup crushed pineapple
1/2 cup small seedless grapes
1/2 cup fresh cream
1 cup beaten curds (dahi)
5 tbsp cashewnut (kaju) paste
salt to taste
1 tsp garam masala
1/2 cup chopped coriander (dhania)

Method

For the Paneer marbles

Combine the mashed paneer, ginger and green chillies together in a bowl and mix well.
Bring the milk to boil in a deep pan, add saffron, mix well and cook until milk is reduced to half.
Divide the reduced saffron milk into 2 equal portions and pour one portion over the paneer mixture (Reserve the other quantity for the gravy).
Add the salt, chilli powder and basil leaves and mix well.
Make small marbles of the paneer mixture and roll the marbles lightly and evenly in the cornflour.
Heat the oil in a kadhai and deep fry till they turn golden brown from all the sides.
Drain on an absorbent paper and keep aside.

For the gravy

Combine the onions, bay leaves, black cardamom and ½ cup water in a pan, mix well and bring to a boil.
Reduce the flame and cook until onions are transparent and the liquid is dry.
Make a paste of the boiled onions in a blender and keep aside.
Heat ghee in a heavy bottomed pan, add boiled onion paste, ginger and garlic paste and saute for 2-3 mins.
Add the ginger and green chillies and saute for another 2 mins.
Add the coriander seeds powder and chilli powder and saute till the ghee floats on top.
Add the tomato puree, mix well and bring to a boil.
Reduce the flame and cook till the ghee floats on top.
Add the curds, while stirring constantly.
Add the cashewnuts paste with the remaining (reduced) saffron milk, crushed pineapple and the cream, mix well and bring to a boil.
Add the paneer marbles, garam masala, salt and half of the coriander, mix well and bring to a boil and remove from the flame immediately.
Add the grapes and mix gently making sure you do not break the paneer marbles.
Serve hot garnished with coriander.

This recipe was contributed by Rehana Khambaty on 23 Mar 2012
Basically I am a food lover and also love to try out new recipes. I have won many contests in India ...

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