Sunday, 31 July 2011

Gourmet Paneer Steak .

Gourmet Paneer Steak .

Yes , I do realise that the word ' gourmet ' is normally associated with hard to pronounce , harder to afford dishes . Trust me , this paneer steak gives paneer new respectability and will never fail to impress or satisfy !

Keep all the ingredients prepared and ready to use before you begin cooking . Cooking time 10-12 minutes !

Serves 2

200 Grams Paneer ( cut in medium thick slabs as in the picture )
100 Grams Mushrooms .
1 Leek ( use an onion if leek isn't available )
1 Tomato
1 Green Chili
2 Tablespoons chopped Cilantro.
1 Tablespoon Olive Oil.
Salt
Paste:
3 Green Chillies.
4 Cloves Garlic.
1/3 Cup Chopped Cilantro / Hara Dhania
2 1 Tablespoon Olive Oil
Salt

Make a fine paste out of the green chillies , garlic and cilantro . Add salt .
Cut your paneer into 2 slabs and poke them with a toothpick . Apply the paste all over .Let the steaks stand an hour .


Clean the leek by cutting the root off and the thickened tough green ends . As leek tend to get a lot of grit between their leaves , slit the leek half way , loosen the leaves and wash well under running water . 


Chop the leek not too fine .
Clean your mushrooms well , dice into 4-6 pieces .
Chop The tomato into small pieces.
Mince the green Chili.

Preheat your oven to 220c . Place the paneer in an oiled oven proof dish . Seal tightly with foil and bake undisturbed for 10 minutes . You aren't looking to brown the paneer , just for it to bake enough to allow the marinade to soak in and the paneer to cook from within .

While the paneer is baking  ,heat olive oil in a wok and add the leek . Let the leek cook covered slowly allowing the leek to surrender it's sweet flavor and juices , around 5 minutes . Then add the tomato and green chilli's , mix and cook covered another 2-3 minutes . You want to cook the tomatoes enough to release their tangy juices .

 Now increase the heat to maximum , add salt and mushrooms and stir fry for 2 minutes . As the juices separates , shift the mixture to the side and dry out the juices somewhat , you don't want dry mixture but a moist one . Maximum cooking time with mushrooms added not more than 2 minutes . Heat must be very high .

Take the paneer out of the oven . If the bottom sticks it's okay ,  edge it out , plate the paneer , add the mushroom topping  -  an aromatic flavorsome succulent paneer steak awaits you !

If you have noticed , cooking time of mushrooms coincides with the baking time . I want the paneer to remain soft and juicy ! 

If you need to prepare for larger numbers , prepare your mushroom topping in advance and paneer at the last minute .

The success of this dish depends upon the quality of the paneer and if possible the dish should be served from the oven to the plate !

Leeks are a close relative of onions, garlic and chives, and share some of the same health benefits - lowering cholesterol and protecting against cancer. 
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