Ingredients
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
For sauce:
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
For topping
(mix together):
50 gm (4 tbsp) parmesan cheese
or cheddar cheese
1 tbsp fresh basil or any other herb
1 tbsp olive oil
Preparation
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 the topping mixture.
To serve, grill in a preheated oven for two to three minutes till heated throughout or microwave for one minute. Serve with grilled French loaf.