Lemongrass Grilled Paneer & Pineapple

 
Lemongrass Grilled Paneer & Pineapple - Inidian Cuisine at Kitchen by Nidhi
Lemongrass Grilled Paneer & Pineapple (serves 4)
Ingredients & methods of Lemongrass Grilled Paneer & Pineapple

    Ingredients for Paneer:

    250 gm Paneer cut into 2*2 inches 
    2 slices of tinned pineapple
    2 table spoons soya sauce
    1 ½ table spoons of wine vinegar
    1 table spoon lemongrass (white bottom portion)
    1 table spoon chopped garlic
    1 table spoon brown sugar
    1 tea spoon bird eye chilly
    1 tea spoon black pepper
    salt to taste
    1 table spoon vegetable oil

    Slice the paneer into 2*2 inches cubes. Cut the pineapple into two slices.

    In a bowl add all the ingredients and mix well. Add the paneer and pineapple and mix well and marinate it for 30 minutes to an hour.

    Heat the griller and add a spoon of oil. Add the marinated paneer and pineapple. Grill from both sides till brown.
    Ingredients for the sauce:

    1 cup water
    1 table spoon chopped garlic
    1 tea spoon bird eye chilly
    1 table spoon brown sugar
    1 tea spoon black pepper
    2 table spoons of red wine vinegar
    1 table spoon lemon juice
    salt to taste
    In a pan add the water, chopped garlic and brown sugar. Let it boil for 2-3 minutes. Switch off the flame and add black pepper, lemon juice, red wine vinegar, bird eye chilly and salt. Mix well and the sauce is ready.
    Ingredients for salad:

    ½ cup chopped tomatoes
    ¼ cup chopped cucumber
    ¼ cup chopped onions
    1 tea spoon lemon juice
    freshly chopped cilantro
    black pepper to taste
    salt to taste
    Method: 

    Mix all the ingredients and toss well.
    Assembling:
    Place the grilled paneer and pineapple on a platter. Sprinkle the sauce and garnish with cilantro. 
    Serve hot with the salad.

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