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Here's the recipe to the yummy Stuffed Grilled Harrisa Paneer with Creamy Spinach Sauce by Ms. Esha Kakkar

For making Creamy Spinach Sauce:

  • Spinach: 1 cup, coarsely chopped & blanched
  • Cream: 1 cup
  • Milk: ½ cup
  • Mozzarella Cheese: 1 cup
  • Butter: 1 tsp
  • Olive Oil: 1 tsp
  • Garlic: 4-5 cloves, finely chopped
  • Onion chopped: ½ Cup
  • White pepper powder: ¼ tsp
  • Salt to taste
  • Mixed herbs: 1 tsp

Preparing Grilled Harrisa Paneer:

  • Red Bell Pepper: 1 Medium-sized
  • Ajwain: 1 tsp
  • Coriander Seeds: 1 tbsp
  • Cumin Seeds: 1 tsp
  • Dry Red Chilli: 8-9 nos
  • Garlic: 7-8 cloves
  • Sugar: 1 tbsp
  • Lemon juice: 1 tsp
  • Salt to taste
  • Black Pepper Powder: ¼ tsp
  • Water: 2 tbsp
  • Olive Oil: 1 tbsp + to grill the Paneer
  • Paneer: 250 gms

Cheese Fillings of Paneer:

  • Olive oil: 1 tsp
  • White pepper powder: a generous pinch
  • Salt to taste
  • Cheese: 2 tbsp, grated

Mix them all.

Ingredients for the veggies:

  • Olive Oil: 1 tbsp
  • Carrot: ½ Cup, sticks and some carrot ribbons
  • Mushroom: ½ Cup
  • Red, Green Bell Pepper: ½ Cup
  • Broccoli: ½ Cup (blanched)
  • Mixed herbs/ Italian pizza seasoning: 1 tsp
  • Salt to taste
  • Black pepper: A generous pinch
  • Lemon Juice: 1 tsp

For making Creamy Spinach Sauce:

  • In a pan, add butter and olive oil. When the butter melts, add garlic & sauté.
  • Now add chopped onion & sauté the onions until golden brown.
  • Add spinach & sauté for 2-3 minutes, then cover the pan with a lid for 2-3 mins.
  • Whisk the cream lightly, add it to the spinach, season with salt, pepper, and mixed herbs & cook on a low flame, stir continuously.
  • Pour the milk slowly and stir. When the sauce thickens, drop in the cheese & continue to stir until the cheese has melted.

Our Creamy Spinach Sauce is ready!

Preparing Grilled Harrisa Paneer:

  • Char roast the red bell pepper on direct flame. Cover it & let it rest for 10-15 mins. Then peel off the charred skin. Chop the bell pepper and discard the seeds.
  • Heat a frying pan, add Ajwain, Coriander Seeds and Cumin Seeds. Dry roast them over medium heat by constantly stirring it for 1-2 mins, until the warm aroma is released. Remove from pan.
  • Soak some chillies in a bowl of hot water, cover and set aside for 15-20 mins.
  • To make Harissa paste, transfer the roasted bell pepper, roasted spices, soaked red chillies and garlic to the grinder. Add sugar, lemon juice, salt, black pepper, water and olive oil and grind into a smooth paste.
  • Make a few slits on paneer & stuff them with cheese filling.
  • Now evenly coat the paneer slab with the Harissa paste and marinate for minimum 15-20 mins.
  • Heat some olive oil in a non-stick grill pan. Grill marinated paneer on both the sides for 3-4 mins till evenly done from both sides until grill marks appear on them.

Lastly, getting the veggies ready:

  • In a pan, heat olive oil. Once the oil is hot, add carrot, mushroom, bell pepper and Broccoli. Saute for 3-4 mints and cover the pan with a lid for 1-2 mins.
  • Open the lid and add mixed herbs, salt & black pepper powder. Saute for 2-3 mins. Add Lemon Juice.
  • Once the veggies are tender, get the pan off the flame. Remove the vegetables in a plate and let them cool down.

To serve: Spread a little sauce on the plate. Now place the paneer slab on the sauce and top it up with the cooked veggies. Serve with steam rice or bread.

#JerseyInstaRecipe courtesy - Esha Kakkar

Find the Recipe Video Here.

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