Cinnamon beetroots with fight paneer, pea pure, tosted walnuts, basil & honey and balsamic reduction recipes

 

Cinnamon beetroots with fight paneer, pea pure, tosted walnuts, basil & honey and balsamic reduction recipes

## 1. Roasted Cinnamon Beetroots

* **4-5 medium Beetroots**, peeled and cut into wedges

* **2 tbsp Olive Oil**

* **1 tsp Ground Cinnamon**

* **Salt and Black Pepper**

**Instructions:**

1. Preheat oven to **400°F (200°C)**.

2. Toss the beetroot wedges with olive oil, cinnamon, salt, and pepper on a baking sheet.

3. Roast for **30-40 minutes**, tossing halfway through, until fork-tender and slightly caramelized at the edges.

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## 2. Pan-Seared "Fight" (Spicy) Paneer

* **8 oz Paneer**, cut into thick cubes or rectangles

* **1 tbsp Oil**

* **½ tsp Chili Powder or Cayenne**

* **¼ tsp Turmeric**

* **Salt**

**Instructions:**

1. Pat the paneer dry. Mix the chili powder, turmeric, and a pinch of salt together. Coat the paneer cubes in this spice mixture.

2. Heat oil in a non-stick skillet over medium-high heat.

3. Sear the paneer cubes until golden brown and crispy on all sides (about 2-3 minutes per side). Set aside.

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## 3. Smooth Pea Purée

* **2 cups Frozen Peas** (thawed)

* **¼ cup Heavy Cream or Coconut Milk**

* **1 tbsp Butter**

* **4-5 Fresh Basil Leaves**

* **Salt to taste**

**Instructions:**

1. Bring a small pot of salted water to a boil. Blanch the peas for **2 minutes**. Drain immediately.

2. Place hot peas, cream/coconut milk, butter, and basil into a high-speed blender.

3. Blend until completely smooth. Season with salt. *For a fine-dining texture, pass the purée through a fine-mesh sieve.*

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## 4. Components & Assembly

* **½ cup Walnuts**, roughly chopped and toasted in a dry pan until fragrant.

* **Balsamic Reduction:** You can buy this bottled, or simmer **½ cup balsamic vinegar** in a small saucepan until it thickens and reduces by half.

* **Honey** (for drizzling)

* **Fresh Basil Leaves** (for garnish)

### Plating

1. **Purée:** Spoon a large dollop of the **Pea Purée** onto the plate and swipe it with the back of the spoon.

2. **Beets & Paneer:** Artistically arrange the **Cinnamon Beets** and **Spicy Paneer** over and around the purée.

3. **Toppings:** Sprinkle the **Toasted Walnuts** over the dish.

4. **Finish:** Drizzle with **Honey** and the **Balsamic Reduction**. Garnish with fresh **Basil leaves**.