Charmoula Paneer Steaks

Ingredients list for Charmoula Paneer Steaks

• 800 grams Cottage Cheese
• 1/2 cup Mint Leaves
• 1/2 cup Fresh coriander leaves
• 1/2 cup Parsley
• 4 cloves Garlic
• 3 tablespoons Lemon juice
• to taste Salt
• 1 tablespoon Roasted cumin powder
• to taste White pepper powder
• 1/4 cup Olive oil
• 1 medium Onion cut into 1 inch pieces and layers separated
• 1 tablespoon Refined flour (maida)
• 2 teaspoons Green capsicums cut into 1/2 inch pieces
• 1 teaspoon Red capsicum cut into 1/2 inch pieces
• 1 medium Yellow capsicum cut into 1/2 inch pieces
• 8-10 cloves Garlic chopped
• 1/4 teaspoon Black pepper powder
• 1/3 teaspoon Red chilli powder or paprika powder

Method

1. Grind together mint leaves, coriander leaves, parsley, garlic, one and half tablespoons lemon juice, salt, roasted cumin powder, white pepper powder and two tablespoons olive oil to a coarse paste. This is charmoula paste.
2. Cut the paneer into three fourth inch thick slabs and further cut into round slices with a cutter. Place them on a plate and sprinkle salt and red chilli powder on both the sides. Spread the charmoula paste on both sides.
3. Dab a little refined flour over them so that the charmoula paste adheres to the paneer steaks. Heat the grill, drizzle a teaspoon oil on it and place the paneer steaks. Close the grill and let it cook.
4. Heat a non stick grill pan with one tablespoon oil. Add onion, green, red and yellow capsicums, garlic, salt, black pepper powder, paprika or red chilli powder and toss. Cook for a couple of minutes taking care that the vegetables do not become soft. Spri
5. To serve put a portion of the grilled vegetables on each serving plate and place a paneer steak over and serve immediately.

Nutrition Info