Paneer steak with Fenugreek leaves Curry Sauce

 

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Paneer steak with Fenugreek leaves Curry Sauce
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Chandri Bhat
Ingredients
Ingredients for paneer steak
  • Paneer 250gm
  • Lime juice 2 tablesoon
  • Salt and pepper to taste
  • Oil to grill the paneer steaks
Ingredients for the sauce
  • Bengal gram flour (Besan/chickpeas flour) 2 level tablespoon
  • Water 1 ¼ cup+ ¼ cup
  • Ghee or Oil 1tablespoon
  • Onion 2 tablespoon, minced
  • Fresh fenugreek leaves (Methi bhaji) 4 tablespoon, finely chopped
  • Curds (Dahi/Yogurt) 4 tablespoon, divided
  • Chilli powder ¾ teaspoon or to taste
  • Turmeric powder ¼ teaspoon
  • Cumin powder ¼ teaspoon
  • Coriander powder ½ teaspoon
  • Garam masala powder ½ teaspoon
  • Salt to taste
Recipe Notes

Step 1

Paneer steak with Fenugreek leaves Curry Sauce
Cut the paneer into 4 slices. Toss with lime juice, salt and pepper. Cover and leave aside for 30 minutes. (Shake the bowl gently after 15 minutes) To grill the steak, heat a non-stick fry pan or grill pan. (I have used Korean stone-wear grill pan. Brush it with oil. Grill the paneer slices on both sides till light brown.

Step 2

Mix the Bengal gram flour with 1 ¼ cup of water till smooth and free of lumps. (To make the mixing easier, add about ½ cup of water to the flour, mix till smooth, add the remaining water and mix again)Heat 1tablespoon of ghee/oil in a fry pan, preferably non-stick. Add onion and cook stirring on medium heat till light brown. Add the fenugreek leaves and a pinch of salt. Continue to cook stirring till the leaves wilt and begin to emit a pleasant aroma. Add 1tablespoon of curds and continue to cook the fenugreek leaves till they are well cooked. (This will take a couple of minutes. The curds will reduce the bitterness of the fenugreek leaves)
Paneer steak with Fenugreek leaves Curry Sauce

Step 3

Paneer steak with Fenugreek leaves Curry Sauce
Reduce the heat to low and add chili, turmeric, cumin, coriander and garam masala powders. (2-3 teaspoon of curry powder may be used instead of all five powders if preferred) Cook stirring for few seconds. Add ¼ cup of water, cover the pan with a lid and simmer gently till all the water is absorbed. (This will make the sauce mellow) Add the Bengal gram flour liquid and salt to taste. Cook stirring on medium heat till the sauce begins to boil. Lower the heat and simmer for 1 minutes. Beat the remaining curds till smooth, stir into the sauce and remove from fire.

To Serve

Serve with the sauce and steamed or stir-fried vegetables lightly seasoned with salt, pepper and chili flakes.
Paneer steak with Fenugreek leaves Curry Sauce

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