Paneer Steak on spinach rice with makhani gravy

Name: Paneer Steak on spinach rice with makhani gravy
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For Paneer Steak:; 200 gms paneer; 1/2 TSP salt; 1/4 TSP haldi; 1/4 TSP jeera powder; 1/4 TSP dhaniya powder; 1 TSP ginger garlic paste; 1 TSP oil; As required Spinach and coriander rice; For the paste:; 1 cup spinach; 1/2 cup green coriander; 1 inch piece of ginger; 1 green chillies (optional); 1 cup rice; 3-4 tbsp ghee; 1 Tsp jeera; 1 bay leaf; 1 badi Elaichi/ black cardamom; 3-4 cloves; 1 TSP salt or to taste; 1&1/2 cup water; For the makhani gravy:; 6 large tomatoes; 2 green chillies (optional); 1 bay leaf; 1 black cardamom; 3-4 green cardamoms; 3-4 cloves; 1 piece cinnamon

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week6
This recipe is a perfect example that traditional Indian recipes can be easily served as fancy gourmet food. It's a complete meal on its own.
A big chunk of soft malai paneer marinated in spices and herbs, grilled to perfection served on top of delicatley flavored spinach and coriander rice. Every thing comes together with a smooth and luscious makhani gravy. The pickled onions add the crunch and tang.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

1 hour

2 servings

ForPaneer Steak:
200 gmspaneer
1/2 TSPsalt
1/4 TSPhaldi
1/4 TSPjeera powder
1/4 TSPdhaniya powder
1 TSPginger garlic paste
1 TSPoil
As requiredSpinach and coriander rice
For the paste:
1 cupspinach
1/2 cupgreen coriander
1 inchpiece of ginger
1green chillies (optional)
1 cuprice
3-4 tbspghee
1 Tspjeera
1bay leaf
1badi Elaichi/ black cardamom
3-4cloves
1 TSPsalt or to taste
1&1/2 cupwater
For the makhani gravy:
6large tomatoes
2green chillies (optional)
1bay leaf
1black cardamom
3-4green cardamoms
3-4cloves
1 piececinnamon
10-12cashews
2 tbspoil
2 tbspbutter
1 tspjeera
2 tbspginger garlic paste
2 tspdegi red chili powder
1 tbspkasoori methi
1 1/2 TSPgaram masala
1 TSPsalt or to taste
1 TSPsugar or honey
1/2 cupcream
As requiredPickled onions:
1Onion cut into thin circles
1/2 TSPsalt
1/2lemon
3 tbspgreen coriander for garnish

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Steps

1 hour

1

Paneer steak:
Cut the paneer into 1/2 inch thick slices.
Using a round cookie cutter or a Katori cut the paneer into 2 two rounds.
2

Marinate the paneer in ginger garlic paste, turmeric, salt, kasuri methi and 1 tsp oil. Keep aside for 10 minutes.
3

Heat a griddle add some oil, pan fry the paneer steak till golden brown on both sides.
4

Spinach and coriander rice
Wash the rice in plenty of water and soak.
5

Add the spinach to boiling water for 2 minutes and remove it. Grind all the ingredients given under paste to a fine paste in a grinder.
6

Heat ghee in a handi, add jeera, Tej Patta, Badi, and green Elaichi.
Now add the green paste and 1&1/2 cup of water. Add salt. Bring to a boil.
7

Add rice, Lower the heat and let simmer till rice is cooked completely.
8

Makhni gravy:
Chop the tomatoes and green chili roughly. In a pan add the tomatoes, green chili, Tej Patta, Badi ilachi, green Elaichi, laung, cinnamon, cashews, and half cup water.
9

Cover and Bring it to a boil.
Then simmer on low heat for 10 minutes. Cool and grind. Seive this mixture.
10

Heat butter and oil in a kadhai. Add jeera let it turn golden. Add ginger-garlic paste. Mix it.
11

After a minute, add red chili powder. Now add the ground tomato paste. Cover and let it cook for 4-5 minutes. Stir in between.
12

Now add the Kasuri methi and garam masala. Mix well. Add 3/4 cup of hot water and 1 tsp salt. Take it off from flame. Cool for 15 minutes.
13

Now add the cream and mix it. Incase it has become very thick add some hot water. At the time of serving heat on very low flame.
14

Tangy onions:
Mix all the ingredients together at the time of serving.
15

To serve:
Take a platter and place the same cookie-cutter used to cut the paneer right in the center.
Fill the cookie cutter with the prepared rice and set it nicely. Gently remove the cookie cutter. If using a Katori fill it 3/4 with rice and press the rice nicely with a spoon. Now invert the rice carefully on a plate.
16

Now place the paneer steak on top of the rice carefully without disturbing the rice stack.
17

Gently pour the makhni gravy on the sides.
Top with onion salad and Garnish with green coriander
Serve immediately.

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Swati @swati_17

on October 22, 2020 09:27

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati