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We hope you got benefit from reading it, now let’s go back to paneer steak on spinach rice with makhani gravy recipe. You can have paneer steak on spinach rice with makhani gravy using 46 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to prepare Paneer Steak on spinach rice with makhani gravy:

1. Take For Paneer Steak:
2. Use 200 gms paneer
3. Use 1/2 TSP salt
4. You need 1/4 TSP haldi
5. Provide 1/4 TSP jeera powder
6. Get 1/4 TSP dhaniya powder
7. Prepare 1 TSP ginger garlic paste
8. Provide 1 TSP oil
9. Get As required Spinach and coriander rice
10. Use For the paste:
11. Use 1 cup spinach
12. Take 1/2 cup green coriander
13. Provide 1 inch piece of ginger
14. You need 1 green chillies (optional)
15. Take 1 cup rice
16. Take 3-4 tbsp ghee
17. Take 1 Tsp jeera
18. Get 1 bay leaf
19. Provide 1 badi Elaichi/ black cardamom
20. Provide 3-4 cloves
21. You need 1 TSP salt or to taste
22. Get 1&1/2 cup water
23. You need For the makhani gravy:
24. Use 6 large tomatoes
25. Provide 2 green chillies (optional)
26. Get 1 bay leaf
27. Prepare 1 black cardamom
28. Get 3-4 green cardamoms
29. Prepare 3-4 cloves
30. Use 1 piece cinnamon
31. Use 10-12 cashews
32. Get 2 tbsp oil
33. Take 2 tbsp butter
34. Prepare 1 tsp jeera
35. Take 2 tbsp ginger garlic paste
36. Prepare 2 tsp degi red chili powder
37. Get 1 tbsp kasoori methi
38. You need 1 1/2 TSP garam masala
39. Prepare 1 TSP salt or to taste
40. You need 1 TSP sugar or honey
41. Take 1/2 cup cream
42. Use As required Pickled onions:
43. You need 1 Onion cut into thin circles
44. Use 1/2 TSP salt
45. You need 1/2 lemon
46. You need 3 tbsp green coriander for garnish

Steps 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.

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