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Paneer Steak on spinach rice with makhani gravy
Paneer Steak on spinach rice with makhani gravy

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We hope you got insight from reading it, now let’s go back to paneer steak on spinach rice with makhani gravy recipe. You can cook paneer steak on spinach rice with makhani gravy using 46 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Paneer Steak on spinach rice with makhani gravy:
  1. Take For Paneer Steak:
  2. Get 200 gms paneer
  3. Provide 1/2 TSP salt
  4. You need 1/4 TSP haldi
  5. Get 1/4 TSP jeera powder
  6. Provide 1/4 TSP dhaniya powder
  7. Take 1 TSP ginger garlic paste
  8. You need 1 TSP oil
  9. Take As required Spinach and coriander rice
  10. Prepare For the paste:
  11. Use 1 cup spinach
  12. Prepare 1/2 cup green coriander
  13. Provide 1 inch piece of ginger
  14. You need 1 green chillies (optional)
  15. Provide 1 cup rice
  16. Prepare 3-4 tbsp ghee
  17. Use 1 Tsp jeera
  18. You need 1 bay leaf
  19. Use 1 badi Elaichi/ black cardamom
  20. You need 3-4 cloves
  21. Get 1 TSP salt or to taste
  22. Prepare 1&1/2 cup water
  23. Take For the makhani gravy:
  24. Provide 6 large tomatoes
  25. Take 2 green chillies (optional)
  26. Prepare 1 bay leaf
  27. Provide 1 black cardamom
  28. You need 3-4 green cardamoms
  29. Take 3-4 cloves
  30. Get 1 piece cinnamon
  31. Prepare 10-12 cashews
  32. Get 2 tbsp oil
  33. Prepare 2 tbsp butter
  34. Take 1 tsp jeera
  35. Use 2 tbsp ginger garlic paste
  36. Use 2 tsp degi red chili powder
  37. Take 1 tbsp kasoori methi
  38. Provide 1 1/2 TSP garam masala
  39. You need 1 TSP salt or to taste
  40. You need 1 TSP sugar or honey
  41. You need 1/2 cup cream
  42. Get As required Pickled onions:
  43. Prepare 1 Onion cut into thin circles
  44. Take 1/2 TSP salt
  45. You need 1/2 lemon
  46. Get 3 tbsp green coriander for garnish
Instructions to make Paneer Steak on spinach rice with makhani gravy:
  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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