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

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