Paneer marbles with grapes-pineapple gravy

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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  • For the paneer marbles:
  • 700 gm - paneer, mashed
  • 3 tsp - chopped ginger
  • 1 tsp - red chilli powder
  • 15 strands of saffron
  • 1/2 cup - milk
  • 2 tbsp - finely chopped basil leaves
  • 2 green chillies, chopped
  • 3/4 or 1 cup - corn flour
  • Salt
  • Sunflower oil for frying
  • For the gravy:
  • 1 cup - ghee
  • 2 cups - chopped onions
  • 1/2 cup - water
  • 2 bay leaves
  • 2 black cardamoms
  • 2 tsp - garlic paste
  • 3 tsp - ginger paste
  • 1 tbsp - finely chopped ginger
  • 6 green chillies, finely chopped
  • 2 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 1-1/4 cup - fresh tomato puree
  • 3/4th cup - crushed pineapple
  • 1/2 cup - small seedless grapes
  • 1/2 cup - cream
  • 1 cup - yoghurt, beaten
  • 5 tbsp - cashew nut paste
  • Salt
  • 1 tsp - garam masala
  • 1/2 cup - chopped coriander leaves

How to Make Paneer marbles with grapes-pineapple gravy

  • Combine the mashed paneer, finely cut ginger and green chillies together in a bowl.
  • Boil milk, add saffron, stir constantly and cook until milk is reduced to half.
  • Divide the reduced saffron milk into 2 equal quantities and pour one quantity over the paneer mixture. (Reserve the other quantity for the gravy.)
  • Add salt to taste, red chilli powder and chopped basil leaves. Mix well.
  • Make small marbles out of the paneer mixture.
  • Roll the marbles lightly and evenly in the corn flour.
  • Deep fry in hot oil over medium heat. Drain on absorbent paper, set aside.
  • For the gravy:
  • Peel and coarsely chop the onions.
  • Combine the onions, bay leaves, black cardamoms and half a cup of water in a pan, bring to a boil.
  • Reduce heat and cook until onions are transparent and the liquid has dried.
  • Make a paste of the boiled onions in a blender. Keep aside.
  • Heat ghee in a heavy bottomed pan.
  • Add boiled onion paste, ginger and garlic paste. Saute for 2-3 mins. Add chopped ginger and green chillies, stir and cook for another 2 mins.
  • Add coriander powder, red chilli powder and fry the masalas until the ghee floats to the top.
  • Add tomato puree, bring to a boil.
  • Reduce heat and cook until the ghee leaves the masala again and floats to the top.
  • Add yoghurt, and stirring constantly, fry the masala until the ghee leaves the masala again. Mix the cashew nut paste with the remaining (reduced) saffron milk, crushed pineapple and the cream.
  • Bring to a boil, reduce heat, add the paneer marbles, garam masala, salt to taste and half of the freshly chopped coriander.
  • Bring to a boil and remove from heat immediately.
  • Add the washed seedless grapes.
  • Mix gently, making sure you do not break the paneer marbles.
  • Adjust seasoning. Garnish with coriander
  • Serve hot with parathas or naan.