Paneer Steak on spinach rice with makhani gravy
Paneer Steak on spinach rice with makhani gravy

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, paneer steak on spinach rice with makhani gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Hey Friends, Poonam's Veg Kitchen presents Restaurant style Palak Paneer Kofta in Makhani gravy. This dhaba style spinach cottage cheese koftas are so tasty. Delicious spinach and paneer balls in tangy creamy tomato gravy.

Paneer Steak on spinach rice with makhani gravy is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Paneer Steak on spinach rice with makhani gravy is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook paneer steak on spinach rice with makhani gravy using 46 ingredients and 17 steps. Here is how you can achieve that.

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

This delectable paneer makhani is loved by everyone and is one of the most popular Indian. Paneer makhani - Learn how to make paneer makhani that is creamy & delicious. Paneer makhani is a delicious curry made by cooking paneer in buttery tomato cashew gravy. This restaurant style paneer makhani is an all-time favorite at home as it super quick to make & tastes amazingly delicious.

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.

Paneer Makhani Recipe with step by step photos. Paneer makhani recipe with step by step photos - succulently cooked cottage cheese cubes in a smooth sauce of tomatoes and cream, which is lightly spiced with a hint of tang and sweetness. You can also serve paneer makhani with jeera rice. Low-cal Paneer Palak Kofta in Makhani Gravy, anyone? The weight-watcher is usually terrified of words like paneer and makhani, but here is a low-cal version of this popular North Indian dish specially formulated to please food lovers without adding to their waistline.

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