Grilled Paneer Steak in Makhani Gravy

INGREDIENTS:
🌿For the Makhani Gravy:
1 tbsp oil
1 tsp cumin seeds
1 star anise
A small piece of cinnamon
1 black cardamom
2-3 bay leaves
3-4 pieces of clove
2-3 pieces of black pepper
1 green cardamom
A pinch of hing (asafoetida)
3-4 cloves of garlic (chopped)
1 inch piece of ginger (grated)
2 medium size red onions, roughly chopped
3 medium size tomatoes, roughly chopped
1 1/2 tsp coriander powder
1 1/2 tsp red chilli powder
2 tsp garam masala
Salt to taste
1 tbsp tomato paste
2 tsp milk
🌿To prepare the makhani gravy:
👉1 tbsp butter
👉2 tbsp cashews paste (6-8 cashews soaked in water for an hour and then blended to a paste with some water)
👉2 tbsp of almond paste (6-8 almonds soaked in water overnight, then peeled and blended to a paste with some water )
👉2 tsp Tomato ketchup
👉1 tsp kasoori methi (dried fenugreek leaves)
🌿For the paneer filling:
👉3-4 finely chopped cashews
👉5-6 chopped raisins
👉1 tsp ​‪@DeepFoodsInc‬ Dry garlic chutney
🌿To serve:
👉Coriander rice (boiled rice fluffed and mixed in with freshly chopped coriander and little butter)
🌿Garnish:
👉Pickled onions
👉Fresh coriander
👉Crushed dried mint leaves
METHOD:
In a Karai add some oil, once heated add the cumin seeds and allow them to splutter. Add all the whole spices along with hing and saute for 1-2 mins. Add garlic and ginger and saute for a couple of minutes until fragrant.
Add onions & tomato and cook for 8-10 mins on low to medium heat stirring occasionally. Add the dry spices, tomato paste and mix well. Pour a little milk, put the lid on and allow the masalas to cook along with everything else for atleast 10-12 mins. Once done remove the whole spices and allow the masala to cool down a bit before transferring to a blender. Add just a little bit of water and blend until smooth.
Place a fine mesh sieve over a bowl and pour thr puréed sauce over the sieve and using a spatula or spoon, work the sauce through the mesh.
Now in the same kadai, add butter along with the cashew and almond paste that has been mixed with water. Pour in the gravy. Add tomato ketchup and give it a mix. Add some crushed kasoori methi to the sauce, cook for just another two minutes and the makhani gravy is done.
Take a slice of a malai paneer and using a round cookie cutter, cut into a circle. Using a knife, carefully make a slit in the centre of the paneer - almost like a cavity for our filling.
Now using a butter knife, stuff the paneer with the prepared filling. Drizzle some oil on a grill or panini maker. Once heated place the stuffed paneer on top and grill on each side for 2-3 minutes and keep aside.
Serve this beautiful grilled paneer steak on a bed of coriander rice and pour steaming hot makhani gravy along the sides or on top.
Garnish with some pickled onions, fresh coriander leaves and some crushed dried mint leaves!
This truly is heaven in a bowl and absolutely worth every bite 😋
Do give this recipe a try!
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‪@Garimasvegkitchen‬
#paneer #paneersteak #paneermakhani #indianfood #vegetarian #cookwiththesattvicchef

[@kikiandthebrain]

This sounds so delicious! I've never seen paneer stuffed before. It looks STUNNING as well!

[@oreogiri]

Hello from Bangalore. Just chanced upon your video.
This looks so beautifully cooked and presented.
I have never eaten paneer steak before. I must try this.
I grind all the gravy ingredients ( except bay leaf) together with cashews and almonds to a very smooth gravy. Thereafter I don’t strain it as I get very silken and smooth gravy already. I cook this again for a few minutes with little butter. Rich and shiny gravy done. I make this for many dishes, veg and non veg, including paneer. But not steak so far.
Thank you for the recipe.

[@shaffalikidaawat]

Very gud dear.. keep growing and stay connected 😊

[@utsavagarwalla]

It's just osm loved it

[@pulakification]

What’s with the fake accent?