Loveangel
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Paneer Picante
Ingredients:
1 tbsp Olive Oil
5-6 sprigs Basil (torn into pieces)
250 gm Paneer (cut into cubes)
To taste Salt
To taste Black Pepper powder
For Caramelized Pineapple
1 tsp Butter
2 tsp Sugar
1 tsp Fennel Seeds
5 – 6 slices Fresh Pineapple
4 -5 spears Asparagus
Method:
1) In a frying pan heat some olive oil, add torn basil and toss the cubed paneer. Sauté until paneer is evenly coloured, season with salt and pepper. Remove into a plate and keep aside.
2) In another pan heat butter, add sugar and fennel and heat until sugar turns golden brown. Toss in the pineapple slices and cook until well caramelized. Remove into a plate and keep aside.
3) In the same pan, sauté asparagus and keep aside.
4) On a rectangular platter, arrange pineapple slices in a line and top it with paneer slices. Finish with asparagus spears and serve.
Ingredients:
1 tbsp Olive Oil
5-6 sprigs Basil (torn into pieces)
250 gm Paneer (cut into cubes)
To taste Salt
To taste Black Pepper powder
For Caramelized Pineapple
1 tsp Butter
2 tsp Sugar
1 tsp Fennel Seeds
5 – 6 slices Fresh Pineapple
4 -5 spears Asparagus
Method:
1) In a frying pan heat some olive oil, add torn basil and toss the cubed paneer. Sauté until paneer is evenly coloured, season with salt and pepper. Remove into a plate and keep aside.
2) In another pan heat butter, add sugar and fennel and heat until sugar turns golden brown. Toss in the pineapple slices and cook until well caramelized. Remove into a plate and keep aside.
3) In the same pan, sauté asparagus and keep aside.
4) On a rectangular platter, arrange pineapple slices in a line and top it with paneer slices. Finish with asparagus spears and serve.
