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Pesto Grilled Paneer Steaks With Prune Compote
Pesto marinated cottage cheese served with couscous, stir fried vegetables and prune compote, is an exciting and flavourful combination that makes for a wholesome meal.
Chef Pankaj Bhadouria's Grilled Pesto Paneer Steaks with Prune Compote recipe
Serves

- 4

Cooking Time

-30-35 Min

Difficulty

- Medium

Preparation Time

- 15 - 20 Min

INGREDIENTS

  • 500 gm cottage cheese thickly sliced
  • 4 to 5 tbsp pesto sauce
  • 1 cup prunes dried
  • 1 cup sugar
  • 2 tbsp lemon juice
  • 1 cup water
  • 250 ml vegetable stock
  • 1 cup couscous
  • ½ cup chopped tomatoes
  • ½ cup chopped carrots
  • 2 tbsp oil
  • 2 tbsp chopped yellow bell peppers
  • red chilli flakes
  • 1 tsp oregano
  • salt to taste
  • black pepper powder
  • ½ cup chopped parsley

HOW TO PREPARE PESTO GRILLED PANEER STEAKS WITH PRUNE COMPOTE

  1. 1

    Marinate the thickly sliced paneer in pesto sauce made of parsley pine nuts, and olive oil.
  2. 2

    For the prune compote, add dried prunes, sugar, lemon juice and water, in a pan and cook till compote is ready.
  3. 3

    Cool the compote.
  4. 4

    In another pan, add vegetable stock and boil.
  5. 5

    Add couscous and switch off the gas.
  6. 6

    Rest the mixture till the couscous absorbs the stock.
  7. 7

    In a grill pan, drizzle oil and grill the marinated paneer on both sides.
  8. 8

    In another pan, heat oil.
  9. 9

    Add chopped tomatoes carrots and yellow bell peppers.
  10. 10

    Season with salt oregano, black pepper powder and red chilli flakes.
  11. 11

    Toss well and add chopped parsley.
  12. 12

    Toss again.
  13. 13

    In the serving plate, arrange the couscous using a cookie cutter to make a cake like structure.
  14. 14

    Place the grilled paneer pieces and top them with the tomato carrot bell pepper mixture.
  15. 15

    Give a dash of prune compote and serve.
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