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Bahare Paneer

Recipe by reader Mina Kumar

Bahare grilled Paneer with veggies


1 cup                Paneer cubes

1 cup                Mixed color bell peppers (cut in squares)

16 oz                Mushrooms (Whole)

1 cup                Fresh pineapple chunks

1 cup                Red onion (cut into squares)

16 oz                Cherry tomatoes

4 tablespoons  Vegetable oil

For marinating:

1 mid size                Yellow Onion

5 cloves                   Garlic

1 inch                      Ginger

1 teaspoon              Cumin powder

2 teaspoon              Coriander powder

½ teaspoon              Turmeric powder

1 teaspoon                Chili powder

1/2 cup                     Yogurt

2 table spoon            Vegetable oil

Salt (for taste)

For Garnish

Chopped cilantro and mint leaves

Marinating procedures:

  • Make a paste with onion, garlic, and ginger using ½ cup yogurt. Place the paste in a large bowl and add the remaining marinating ingredients.
  • Place the paneer cubes into a separate bowl and add 2 tablespoons of the marinating mix. Refrigerate for an hour.
  • Now, add all of the vegetables and pineapple chunks into the bowl containing the remaining marinating mix. Refrigerate for an hour.

Cooking procedures:

  • On the griddle, spray oil and cook paneer both sides until it is light brown remove it in a plate.
  • Spray oil on griddle again. Place all of the vegetables on the griddle and cook for 5 minutes or until excess water dries and vegetables are cooked. Make sure not to over cook.

To serve: (Optional)

  • Place the cooked vegetables onto a serving plate. Next, add the cooked paneer on top. Garnish by topping the dish with chopped cilantro and add mint leaves around the edges for decoration.

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