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Pan-seared paneer cubes tossed with sauteed bell peppers and zucchini in a Jain-friendly basil pesto made with cashew nu
Tender golden-seared cottage cheese (paneer) coated in a luscious, aromatic pesto sauce, crafted with fresh basil, herbs, and carefully selected ingredients. This delightful Jain creation combines the rich creaminess of paneer with the refreshing fragrance of basil and the subtle nuttiness of pesto. Served with a smooth, velvety sauce that complements every bite, it offers a perfect balance of freshness, richness, and flavour—an irresistible fusion of Italian-inspired taste and Pure Jain goodness.
1. Cut paneer into medium cubes. 2. Mix cornflour, maida, salt, pepper and a little water to form a light coating; 3. coat paneer evenly. 4. Pan-sear with a little oil until golden on all sides; 5. keep aside.
1. Wash and thoroughly dry basil leaves. 2. Blend basil, walnuts, olive oil, parmesan, salt, pepper and lemon juice. 3. Add boiled water gradually to achieve a smooth, thick sauce; 4. adjust seasoning as required.
1. Heat olive oil in a pan; 2. add bell peppers and zucchini; 3. saute until slightly tender but still crisp; 4. add Italian herbs.
1. Add the prepared pesto sauce to the vegetables; 2. cook on low heat 1-2 minutes. 3. Add pan-seared paneer; 4. toss gently until evenly coated. 5. Adjust consistency with a little boiled water if required.
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