Cottage Cheese Steak

Ingredients 

• 400 grams cottage cheese (paneer) cut into 2-inch thick rectangles
• 1 tablespoon fresh parsley, chopped
• ½ tablespoon fresh mixed herbs chopped
• Crushed black peppercorns to taste
• Salt to taste
• 1 teaspoon red chilli flakes
• 4 tablespoons olive oil
• 2 tablespoons cornflour
• ½ medium yellow squash, halved vertically and sliced
• ½ medium green zucchini, halved vertically and sliced
• 1 cup mixed coloured capsicums, cut into triangles
• 10-12 broccoli florets blanched
• 1 medium carrot, sliced and blanched

Sauce

• 1 tablespoon butter
• 1 tablespoon refined flour
• 1 cup vegetable stock
• 1 tablespoon Worcestershire sauce
• Crushed black peppercorns to taste
• Salt to taste

Method

1. Mix together parsley, ½ tbsp fresh herbs, crushed black peppercorns, salt, ½ tsp chilli flakes, olive oil, and mix well. Apply this mixture to the cottage cheese pieces. Sprinkle cornflour over them and rub in well, and set aside to marinate for 10-15 minutes.
2. Take yellow squash and green zucchini in a bowl, add capsicum triangles, broccoli, carrot, remaining chilli flakes, salt, crushed black peppercorns, remaining mixed fresh herb and 1 tbsp olive oil and mix well.
3. Heat 1 tbsp olive oil in a non-stick pan, add the vegetables and toss well. Cook for 4-5 minutes. Transfer into a bowl.
4. Heat remaining olive oil in the same non-stick pan, place marinated cottage cheese pieces and shallow-fry, turning sides, till light golden on both sides. Transfer onto a plate.
5. To make the sauce, add butter to the same pan and let it melt. Add refined flour and sauté till light brown. Add vegetable stock, Worcestershire sauce, crushed black pepper and salt, mix well, and cook for 2-3 minutes or till it thickens.
6. Make a bed of vegetables on a serving plate, place the cottage cheese steaks over them, pour the sauce over the steaks and serve hot.