Paneer Steak In Chunky Tomato Sauce

Ingredients list for Paneer Steak In Chunky Tomato Sauce

• 500 grams Cottage cheese
• 7 medium Tomatoes
• 1 large Onion
• 10 cloves Garlic
• a few sprigs Fresh basil leaves
• a few sprigs Fresh parsley
• a few sprigs Fresh thyme
• 3 tablespoons Olive oil
• 2 tablespoons Tomato puree
• to taste Salt
• 1 teaspoon Black peppercorns crushed

Method

1. Cut paneer into two inch sized chunks. Peel, wash, finely chop onion and garlic separately. Blanch tomatoes in four cups of hot water for five minutes. Drain, cool, peel and chop. Halve stuffed olives. Wash basil and thyme. Wash and chop parsley.
2. Heat half the olive oil in a pan, add chopped onion and sauté till translucent. Add chopped garlic and sauté till lightly browned. In another griddle heat the remaining oil and fry the paneer chunks on both sides. Drain and keep aside.
3. Add chopped blanched tomatoes to the browned onion-garlic and cook on high heat. Now add tomato puree and half a cup of water and mix. Add salt, crushed peppercorns, fresh basil leaves and thyme. Reduce heat and cook. Add halved stuffed olives and mix.
4. To serve pour the thick sauce onto a plate. Arrange the paneer pieces on top. Garnish with parsley and serve.

Nutrition Info