Ingredients:
- 300 grams, paneer, cut into batons
- ½ cup, Del Monte peach halves, syrup drained completely
- 2 tablespoons, peanuts, roasted
- 1 teaspoon, ginger paste
- 1 teaspoon, garlic paste
- 1 teaspoon green chilli paste
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- ½ tablespoon, lemon juice
- salt and pepper to taste
- Oil as needed
- For peach chutney:
- ½ cup, Del Monte Peach halves, syrup drained
- ½ cup coriander leaves, tightly packed
- 3 cloves of garlics
- Juice of 2 lemons
- 4 green chilies
- Salt to taste
Method:
- Blend together peach and peanuts to a smooth paste
- In a bowl. Add, blended peach peanut mixture, lemon juice, ginger paste, garlic paste, green chilli paste, garam masala powder, cumin powder, 2 teaspoon oil. Season with salt and pepper. Mix well.
- Add paneer batons and mix well. Cover and keep it aside for 15 minutes.
- Heat the grill pan, brush it with little oil. Fry the marinated paneer (along with the marinade) from all the side until just brown. I cooked for 3 minutes only over all. Too muck cooking of paneer will make it chewy, so avoid over cooking.
- Peachy paneer grill is ready to be served
To make chutney:
- Blend all the ingredients mentioned under chutney until smooth.
- Serve peachy paneer grill with peach chutney and onion rings.