I first encountered this dish as a sizzler, but that was the only thing wrong with it. Without all the smoking and splashing it makes a very nice meal. Adding a little rosemary to the sauce offsets the sweet taste of the pineapple and makes an interesting taste combination.
Ingredients
A few hundred grams of paneer
1 pineapple ring (fresh or tinned) for each person
A few tomatoes
2 or 3 cloves of garlic
A pinch of dried rosemary
Oil
Salt
Heat a little oil in a frying pan and when it's hot, throw in some crushed and chopped garlic. After a minute or so, add the chopped tomatoes, stir, sprinkle on the rosemary and a little salt, cover the pan and turn down the heat. The sauce will take about 10 minutes to cook and if you have two pans, you can do the slices while the sauce finishes.
Cut a big slice of paneer, about 1 to 2 centimetres thick, for each person. Fry the slices on a medium heat until they are golden brown (four or five minutes each side).
To serve, put a paneer slice on a plate, lay a pineapple ring on top and pour over a bit of sauce. Serve with salad, boiled potatoes, fries or whatever else you fancy.