COUSCOUS CRUSTED PANEER WITH PLUM SAUCE.

A Lebanese recipe with an Indian twist. 
A recipe adapted from the chef Vicky Ratnani. This recipe is a keeper and i am sure you will be tempted to make it again. So Get ready to aww your guest with this party recipe!!

Ingredients

Paneer  - 150 gms
Couscous - 1/2 cup
Bread crumbs - 1/4 cup
Black pepper - 1/2 tsp
Parsley - 1 tsp
Olive oil - 1/2 tbsp

Paneer Marination

Ginger - 1 tsp
Garlic - 1 tsp
Parsley - 1 tsp
Cilantro - 1 tsp
Mint leaves - 2-4
Tomato puree - 2 tbsp
Red chili powder - 1/2 tsp
Salt to taste

For Plum sauce

Vegetable stock - 1 cup
Cloves - 2
Black peppercorns - 5-6
Cardamom powder - pinch
Cinnamon stick
Plums - 6-8
Jaggery - 1 tbsp 
For Garnishing:

Few mint leaves  
Few finely sliced yellow, green and red bell peppers
Salt and black pepper to taste

Method

1. Slice paneer into equal sized squares. 
2. Grind ginger, garlic, red chili powder, tomato puree, parsley, cilantro, mint leaves and salt.
3. Marinate the paneer with these grounded mixture. 
4. In a plate mix couscous, breadcrumbs and chopped parsley.Coat the marinated Paneer slice into the couscous breadcrumb mix.Let it rest for 30 minutes in the refrigerator.
5. Pan fry in hot oil to a golden brown color. 

Making Plum Sauce

1. In a pan take vegetable stock. 
2. Add cloves, black pepper whole , cardamom powder , cinnamon stick, plums and jaggery.
3. Cook on a slow heat until the plums are soft and the liquid has reduced by half.
4. De-seed  the plums and discard the seeds. Blend the plums to make a rich puree. (Like a tomato sauce)
5. Plum sauce is ready. (It can be stored in the refrigerator for few weeks.)

In a serving tray arrange the paneer and garnish with bell peppers. Serve hot with plum sauce. 

Enjoy!!