Paneer Pineapple In Pistachio Gravy
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!
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
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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.
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Drain the onion mixture and blend it together with cilantro, mint, ginger, green chilies, spices and yogurt.
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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.
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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.
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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.
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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!