Pesto Paneer with Beetroot Chutney and Watermelon Salad

INGREDIENTS

For pesto paneer :

– Basil   11/2 cup

– Walnut   ¼ cup

– Olive oil  ¼ cup

– Salt       to taste

– Garlic cloves    4-5

– Lemon juice      1 tbsp

– Processed cheese      2 tbsp

– Paneer slab                    2oo gms

For beetroot chutney:

– Beetroot                      1 cup

– Cinnamon                    1 stick

– Star anise                      2 piece

– Salt                               to tatse

– Tamarind chutney    2 tbsp

– Black pepperpowder     as per taste

For watermelon salad:

– Watermelon (diced)   200 gms

– Black salt                       as per taste

– Basil                              4-5 leaves

– Lemon juice                    1 tsp

– Black pepper                  as per taste

METHOD:

1. To make pesto, prepare the smooth paste out of basil, lemon juice, walnuts, garlic, olive oil, processed cheese, and seasoned it with salt
2. Now cut the paneer with the cookie cutter and coat it with the prepared pesto paste and let it marinade for 10-15 min.
3. Take a grill pan add some oil, than cook the panner from both the side until the grill marks are achieved.
4. In the mean while take a pan add the beetroot, star anise, cinnamon and add some water and boil it until soft
5. Now add the tamarind chutney, season it with salt and pepper and remove cinnamon and star anise and make a smooth paste out of it.
6. For the salad take the seedless watermelon and cut it into cubes and the add lemon juice on it. Toss it well. Add black salt and chopped fresh basil and mix it and let it chill in the fridge.
7. Now serve the pesto paneer with beetroot chutney and cold watermelon salad.