A fusion of sour pineapple and creamy cheese dumped in our Odisha‘s tempering makes the dish more aromatic and boost your appetite..


  • Cut pineapple and cottage cheese (paneer)into small cubes.
  • Shallow fry pineapple pieces in 2 tsp oil/ghee on a pan and add 2 cups a of water.Steam it for 10 to 15 minutes until they get soft.
  • I have used  pressure cooker for 3 to 4 whistle on medium flame.
  • Meanwhile blend rest of the (1/2 cup) pineapple cubes,ginger to fine puree.
  • Add paneer pieces , turmeric,sugar ,salt ,prepared puree into the pan and cook for another 10 minutes.
  • in pressure cook on high flame for 2 whistles .Don’t overcook paneer cubes else it will get hard and unable to soak all the gravy inside.
  • Off the gas.Make paste of 1 tsp corn flour and water.pour into the gravy.
  • I cook this recipe mostly on festive time where we avoid to cook onion and garlic..
  • Cook for 1 minute when they start boil off the gas.
  • In a small pan add 2 tsp oil/ghee temper with pepper corn,green chilies ,fennel seeds,fenugreek,curry leaves .
  • Pour it over the pineapple and cheese ,Cover to lock the aroma .Serve it with any meal or specially on festive time.

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