Paneer Steak Sizzler

Ingredients 

• 500 grams cottage cheese
• 2 carrots
• 2 medium potatoes
• 10 French beans
• 6-8 babycorns
• 2 spring onion greens stalks
• 100 grams noodles
• 4 teaspoons oil
• Salt to taste
• 1/2 teaspoon crushed red chillies 
• 3 tablespoons butter
• 10-15 cashewnuts
• 2 tablespoons honey
• 1/2 teaspoon red chilli powder
• 1 medium onion, chopped
• 3-4 garlic cloves, chopped
• 1 inch ginger piece, chopped
• 1/2 cup tomato puree
• 3 tablespoons tomato ketchup
• 1 tablespoon green chilli sauce
• 2 green chillies,chopped
• 1 tablespoon cornflour/ corn starch

Method

1. Slice the paneer into thick roundels. Heat a sizzler plate. Peel and cut the carrots and potatoes into 1½” batons. String the French beans and cut into 1½” pieces.
2. Slice the baby corns into quarters. Boil these vegetables along with baby corn in salted water for 2-3 minutes. Drain and keep aside. Chop the spring onion greens.
3. Boil the noodles in salted water. Drain and refresh in cold water. Spread out so they do not stick. Heat 2 teaspoons of oil in a pan, add the paneer roundels and cook on both sides till red.
4. Season with salt and crushed red chillies. Heat 1 tablespoon of butter in another pan and fry the cashew nuts.
5. Add honey, salt and red chilli powder and stir. Heat the remaining oil, add chopped onions, chopped garlic, chopped ginger and stir fry till pink.
6. Add tomato puree, tomato ketchup and some water. Stir and simmer. Add green chilli sauce and chopped green chillies and mix well.
7. Add the prepared vegetables to the sauce. Add some more water and corn flour dissolved in water. Cook till the mixture thickens a bit.
8. Sprinkle chopped spring onion greens and add vinegar. Mix. Arrange the boiled noodles on the hot sizzler plate.
9. Place the vegetables in sauce on one side and the fried paneer steaks on the other. Sprinkle the fried cashewnuts. Dab with the remaining butter and serve.

Nutrition Info