Coconut Paneer Balls with Pomegranate Sauce

 
Coconut Paneer Balls with Pomegranate Sauce - Asian Cuisine at Kitchen by Nidhi
Coconut Paneer Balls with Pomegranate Sauce (serves 4)
Ingredients & methods of Coconut Paneer Balls with Pomegranate Sauce
    • Ingredients for coconut paneer balls:
      • 200 gm paneer (cottage cheese)
      • ½ cup dry coconut
      • ¼ cup bread crumbs
      • 1 table spoon paprika
      • 4 table spoons chopped basil
      • 1 tea spoon black pepper
      • 1 table spoon grated ginger
      • 1 table spoon chopped garlic
      • 2 table spoons of corn flour
      • salt to taste
    In a bowl crumple the paneer and all the ingredients. Mix well and make small balls of the mixture. 
    Pre-heat the oven at 200 degrees Celsius. Place the paneer coconut balls in the oven tray and bake till it gets brown from both the sides.

    • Ingredients for pomegranate sauce:

      • 1 ½ cup pomegranate juice

      • 2 table spoons of red wine vinegar

      • 1 table spoon chili sauce

      • 1 table spoon grated ginger

      • 1 table spoon chopped garlic

      • 1 table spoon maple syrup

      • 2 table spoons of dark soya sauce

      • salt to taste

      • 1 tea spoon black pepper

      • 1 table spoon of corn flour


       

    In a bowl add the corn flour and 3 table spoons water. Mix well and keep it aside.
    In a pan add the pomegranate juice, red wine vinegar, chili sauce, grated ginger, chopped garlic, maple syrup, black pepper, soya sauce and salt. Let it boil for 5 minutes on a slow flame. Add the corn flour mixture and let the sauce gets little thicken. Switch of the flame.
    Ingredients for broccoli:

    • 1 cup broccoli florets

    • black pepper

    • salt to taste

    In a pan add half of the pomegranate sauce and the coconut paneer balls. Coat the balls well with the sauce.
    In a bowl add the brown/ white rice by the side. Place the coconut paneer balls by the side. Add the bake broccoli. 

    Sprinkle the extra sauce on the balls and broccoli. Garnish with cherry tomatoes and fresh basil leaves.

    Serve it hot.

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