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| Main Ingredients | Cottage cheese, Whole dry red chilli |
| Cuisine | Italian |
| Course | Main Course Vegetarian |
| Prep Time | 26-30 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 500 grams cottage cheese
- 4-6 whole dry red chillies, broken into two
- 1 inch ginger piece, chopped
- 6 black peppercorns
- 6 Ccoves
- 1 tablespoon cinnamon powder
- Salt to taste
- 2 tablespoons lemon juice
- Oil to deep fry
FOR PESTO SAUCE
- 10-12 fresh basil leaves
- A few fresh parsley sprigs
- 5-6 garlic cloves
- 1/4 cup pine nuts(chilgoza)
- Salt to taste
- 1 tablespoon olive oil
Method
- Cut the paneer into thick slices. Grind together red chillies, ginger, peppercorns, cloves and cinnamon powder to a fine paste.
- Add salt and lemon juice and mix well. Coat the paneer pieces with the above paste and keep aside to marinate for about fifteen minutes.
- Blend the ingredients of the pesto sauce in a mixer to make a smooth sauce. Heat sufficient oil in a deep pan and deep fry the paneer pieces till lightly browned on both sides.
- Drain onto an absorbent paper. Serve hot with pesto sauce.
Nutrition Info
| Calories | 2103 |
| Carbohydrates | 24.5 |
| Protein | 98.8 |
| Fat | 178.9 |
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