Cottage Cheese Steaks By Chef Nita Mehta

Serves 4

 

 

 

200 gms paneer, cut into 2” squares or rectangles of ½” thickness

½ tsp salt, 

¼ tsp pepper 

1 tsp olive oil

2 tbsp fresh basil leaves or fresh coriander, chopped

 

1 tbsp olive oil

500 gm (6) tomatoes, blanched, peeled and pureed

1 tsp chopped garlic, 

1 small onion, finely chopped 

1 tsp sugar

½ tsp chilli flakes

1 tsp salt

2 tbsp chopped fresh basil or coriander leaves

 

50 gm (4 tbsp) parmesan cheese or cheddar cheese

1 tbsp fresh basil or any other herb

1 tbsp olive oil

 

 

For steaks, marinate paneer slices with salt, pepper, olive oil and basil or coriander. 

 

Boil tomatoes in water for four minutes. Remove the skin and cool. Blend to a puree.

 

Heat oil in a pan, add garlic and onion. Sauté till soft, add the tomato puree, salt, sugar and chilli flakes. Simmer on low heat for 10 minutes till a slightly thick sauce is ready. 

 

Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.

 

To serve, grill in a preheated oven for two to three minutes till heated through or microwave for one minute. Serve with grilled French loaf.