Holi brings in picturesque moment with vibrant colours and celebrations around the corner. Get drenched in the colorful spirit of the festival with loved ones with colours, music and good food. No Indian festival is complete without indulging in some finger-licking food and drinks that makes us look forward to them every year. This year bring in the Holi festivities with some toothsome recipes. Try these Holi recipes from Del Monte and get ready for compliments if guests are coming at your home.
- 300 grams, paneer, cut into batons
- ½ cup, Del Monte peach halves, syrup drained completely
- 2 tablespoons, peanuts, roasted
- 1 teaspoon, ginger paste
- 1 teaspoon, garlic paste
- 1 teaspoon green chilli paste
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- ½ tablespoon, lemon juice
- salt and pepper to taste
- Oil as needed
- For peach chutney:
- ½ cup, Del Monte Peach halves, syrup drained
- ½ cup coriander leaves, tightly packed
- 3 cloves of garlics
- Juice of 2 lemons
- 4 green chilies
- Salt to taste
- Blend together peach and peanuts to a smooth paste
- In a bowl. Add, blended peach peanut mixture, lemon juice, ginger paste, garlic paste, green chilli paste, garam masala powder, cumin powder, 2 teaspoon oil. Season with salt and pepper. Mix well.
- Add paneer batons and mix well. Cover and keep it aside for 15 minutes.
- Heat the grill pan, brush it with little oil. Fry the marinated paneer (along with the marinade) from all the side until just brown. I cooked for 3 minutes only over all. Too muck cooking of paneer will make it chewy, so avoid over cooking.
- Peachy paneer grill is ready to be served
To make chutney:
- Blend all the ingredients mentioned under chutney until smooth.
- Serve peachy paneer grill with peach chutney and onion rings.