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How To make Spicy Paneer With Beetroot & Cranberry Chutney? | Instant Spicy Paneer With Beetroot & Cranberry Chutney Recipe
Spicy Paneer with Beetroot & Cranberry Chutney is a delicious Indian recipe that combines the creamy texture of paneer with the earthy sweetness of beetroot and the tanginess of cranberries. Here is a step-by-step recipe for making this dish:
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Ingredients
- 500g paneer, cut into cubes
- 2 large beetroots, peeled and grated
- 1 cup fresh cranberries
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt, to taste
- 3 tbsp oil
- Fresh coriander leaves, for garnish
For the paneer marinade
- 1/2 cup yogurt
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt, to taste
Instructions:
- Start by marinating the paneer. In a large mixing bowl, combine the yogurt, red chili powder, coriander powder, turmeric powder, and salt. Mix well.
- Add the paneer cubes to the marinade and gently toss to coat the paneer cubes evenly. Set aside for 15-20 minutes.
- Heat 2 tbsp of oil in a large skillet or pan over medium-high heat. Add the marinated paneer cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the paneer from the pan and set aside.
- In the same pan, heat the remaining oil over medium-high heat. Add the cumin seeds and fry until they start to splutter.
- Add the chopped onion and garlic to the pan and sauté until they turn golden brown, about 2-3 minutes.
- Add the grated beetroot to the pan and stir well. Cook for 5-7 minutes until the beetroot has softened.
- Add the cranberries to the pan and stir well. Cook for another 2-3 minutes until the cranberries are slightly soft.
- Add the coriander powder, garam masala, red chili powder, and salt to the pan. Mix well and cook for another 2-3 minutes.
- Add the cooked paneer cubes to the pan and gently toss to coat them in the beetroot and cranberry chutney. Cook for another 2-3 minutes until the paneer is heated through.
- Garnish with fresh coriander leaves and serve hot with naan bread or rice.
- This recipe serves 4 people and can be easily doubled or tripled to feed a larger crowd. The Spicy Paneer with Beetroot & Cranberry Chutney is a great dish to serve for a special occasion or as part of an Indian-inspired dinner party. The combination of the creamy paneer, sweet beetroot, and tangy cranberry chutney is sure to impress your guests and leave them wanting more!