Paneer Pineapple in Pistachio Gravy — the freshest, most aromatic festive sabzi to impress with! Nutty from the pistachios, refreshing from the mint and cilantro, and slightly sweet from the pineapple, this is a show-stopping Diwali dish with such incredible flavors!

WATCH HOW TO MAKE PANEER PINEAPPLE IN PISTACHIO GRAVY:

For the gravy base, we’ll start by sautéing together onions, whole spices, melon seeds, pistachios, and some almonds. Add a splash of water and let this simmer for 5-6 minutes until the onions become tender.

We’ll drain the mixture and blend with cilantro, mint, ginger, green chilies, all our spices, and yogurt. These fresh herbs will really help brighten the dish up and give it really fresh aroma.

Reserve a little gravy for our marinade and mix in some Amul cheese along with sattu and mustard oil. Mix in your paneer and pineapple and let this infuse while we finish the gravy.

In a pan with some oil and butter, transfer back the gravy along with some water and kasoori methi. We want this to simmer for a bit to really let all the flavors develop and deepen. You’ll know the gravy is ready when you see the oil separate on the top. Finish it off with some sugar, garam masala, and milk and cream for that velvety richness and this is ready.

Now, we’ll grill our pineapple and paneer on skewers with some bell peppers until they’re crisp and golden brown.

For plating, I like putting the gravy at the base of my dish and then topping with a beautiful swirl of cream. Arrange the paneer pineapple skewers on top and this bright, refreshing sabzi with a touch of sweetness from the pineapple is ready to enjoy!

If you like this, please try my other recipes:

• Achari Dum Aloo
• Stuffed Peppers in Creamy Cashew Gravy
• Thai Mixed Vegetables
• Smoked Kwati Daal

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Paneer Pineapple In Pistachio Gravy

Prep Time

30 mins

Cook Time

30 mins

 

Paneer Pineapple in Pistachio Gravy — the freshest, most aromatic festive sabzi to impress with! Nutty from the pistachios, refreshing from the mint and cilantro, and slightly sweet from the pineapple, this is a show-stopping Diwali dish with such incredible flavors! 

Course: Dinner, Lunch, Main Course

Cuisine: Fusion, Indian

Keyword: party

Custom Category: Curries, Dinner, Diwali, Indian Main Course, Lunch, Main Course

Servings: 6

Calories: 419 kcal

Author: Nidhi Bothra

Ingredients

Gravy Base:

• 1 1/2 cup shallots (onions) , thinly sliced
• 1 bay leaves
• 1 inch cinnamon sticks
• 1 small mace (javitri)
• 3 cloves
• 2 pieces green cardamoms
• 2 tbsp pistachio
• 1 tbsp melon seeds (magaz)
• 5 almonds
• 2 tsp oil , for sautéing onions
• 1 cup water , for the onions

Blending Ingredients:

• 1/2 cup cilantro with tender stems lightly packed
• 10-12 mint leaves
• 1 inch ginger
• 2-3 green chilies
• 3-4 cloves garlic
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp chaat masala
• 1/2 tsp black pepper
• 1 1/2 cup yogurt

Gravy:

• 2 tbsp butter
• 2 tbsp oil
• 1/4 cup water , for gravy
• 1 1/2 tsp kasoori methi
• 1 1/2 tsp sugar
• salt , to taste
• 1/2 tsp garam masala
• 1/2 cup milk
• 1/2 cup cream

Paneer and Pineapple Marinade:

• 1 cube amul cheese , or 1 tbsp of creamcheese
• 2 tsp sattu flour (roasted chickpea flour)
• 1 tsp mustard oil
• 8 oz paneer , cubed (approx. 250 grams)
• 1 cup pineapple , cubed
• 1/4 cup mixed color bell peppers , cut them so that they are the same size as the paneer and pineapple
• oil , for grilling

Garnish:

• pistachio , slivered
• pickled onions
• red chilies

Instructions

1. In a pan, heat your oil and add in your onions, bay leaves, cinnamon, javitri, cloves, cardamom, melon seeds, almonds, and pistachios. Sauté this for 2-3 minutes before adding water and then simmering for another 5-6 minutes until the onions are tender.

2. Drain the onion mixture and blend it together with cilantro, mint, ginger, green chilies, spices and yogurt.

3. Take 2 tbsp of the uncooked gravy and transfer it to a separate bowl, this will be our marinade. To this gravy, add your amul cheese, sattu and mustard oil. Then, add in your paneer and pineapple and mix until everything is well coated. Rest your paneer and pineapple for 20 minutes or until your gravy is done.
4. While your paneer and pineapples are marinating, heat your oil and your butter in a pan and add in the rest of your gravy. Add in your kasoori methi and water and let your gravy come to a simmer. You’ll know the gravy is done when the oil separates on the top. Finish the gravy off with some sugar, garam masala and milk.
5. Now, put your paneer, pineapples, and bellpeppers on a skewer in an alternating pattern. Make sure not to overcrowd your skewers. Heat some oil on a griddle, and roast each side of the skewers for 4-5 mins until they are golden brown and crispy.

6. To serve, in a bowl of your choice, transfer your gravy and add cream on top. Serve your skewers on that bed of gravy and garnish with slivered pistachios, pickled onions and red chilies. Your Paneer Pineapple in Pistachio Gravy is ready, enjoy!

Recipe Video

Nutrition Facts

Paneer Pineapple In Pistachio Gravy

Amount Per Serving

Calories 419 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 14g88%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 63mg21%

Sodium 161mg7%

Potassium 514mg15%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 15g17%

Protein 13g26%

Vitamin A 679IU14%

Vitamin C 27mg33%

Calcium 379mg38%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.