Stuffed Paneer With Plum Chutney

Ingredients 

• 250 grams cottage Cheese
• 4-5 plums
• 1/4 cup almonds
• 1/4 cup raisins
• 1/8 cup pomegranate seeds (anardana)
• Salt to taste
• 1/2 teaspoon white pepper powder
• 2 tablespoons oil
• 8-10 ripe plums
• 6-8 dates
• 1/4 cup grated jaggery (gur) 
• 1/2 teaspoon rock salt (sendha namak)
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder 

Method

1. Grate paneer. Roast cashewnuts and almonds and chop roughly. Wash, pat dry and roughly chop raisins. Make mixture of cashewnuts, almonds, raisins and pomegranate seeds. Take paneer in a bowl, add salt and white pepper powder and mix well.
2. Make even lemon sized balls. Stuff each ball with the dry fruit mixture and roll into round balls again. Heat a griller, apply oil on it and grill the stuffed paneer balls for five minutes or till lightly browned. Keep warm.
3. For chutney wash, deseed and puree plums. Remove stones from dates and chop them fine. Heat the puree in a thick-bottomed pan. When it comes to a boil add salt, jaggery, rock salt, red chilli powder and stir well. Simmer on medium heat for ten minutes or till it thickens.
4. Add roasted cumin powder. Stir and let it simmer further for two to three minutes Mix in dates and cook for two more minutes stirring continuously. Remove from heat, cool thoroughly and store in a sterilized, airtight glass jar. Serve stuffed paneer balls with plum chutney.

Nutrition Info