How to Make Spicy Paneer with Beetroot & Cranberry Chutney

1.Marinate the cottage cheese for 30 to 45 minutes in olive oil, salt, and pepper.

2.Pan sear in olive oil until golden brown and rich in color.

Prepare the chutney:

1.Heat oil, add mustard seeds, hing and cumin seeds along with the curry leaves.

2.Fry for 30 seconds. Add the grated beetroot and fresh frozen cranberries and simmer for 10 minutes.

3.Season to taste with salt, pepper and a dash of lemon juice and serve with cottage cheese

4.Garnish with coriander and thinly sliced onions.

Ingredients Of Spicy Paneer With Beetroot & Cranberry Chutney

For marinade:

250 Gram Cottage cheese (cut into squares or any desired shape)
1 Tbsp Olive oil
To taste Salt and Pepper

For the Chutney:

1/2 Tbsp Olive oil
To taste Salt
1 Tbsp Pepper and Fennel powder
2 Jalapenos, sliced
10 Curry leaves
1/2 Tbsp Mustard seeds
1 tsp Ginger garlic red chili paste
1 tsp Cumin seeds
A pinch of Asafoetida/Hing
Cranberries (frozen)
To taste Salt
1/2 Cup Beetroot, grated
1 tsp Lemon juice
1/2 Cup Coconut milk

To garnish:

Spring onions, sliced
4-5 Coriander leaves

Key Ingredients:

Cottage cheese (cut into squares or any desired shape), Olive oil, Salt and Pepper, Olive oil, Salt, Pepper and Fennel powder, Jalapenos, Curry leaves, Mustard seeds, Ginger garlic red chili paste, Cumin seeds, Asafoetida/Hing, Cranberries (frozen), Salt, Beetroot, Lemon juice, Coconut milk, Spring onions, Coriander leaves