Cottage Cheese Steak Stuffed with Spinach, Served with a Home made Barbecue Sauce, Rice with Herbs and Vegetables on the side!
Srujan Desai has always envied the nicely plated and wonderfully smelling Steak at neighbours table in a restaurant. Inspired from that, she replicated similar dish for vegetarians.
Marinating the Paneer Block:
200 gms slab of paneer
1 cup curd
1/2 tsp salt or rock salt
1/2 tsp pepper
1/2 tsp amchur or juice of half a lemon
Cut the slab horizontally so that you have two slices about 1/2 inch thick. Mix in the marinate ingredients and let it rest for about an hour.
1 tsp olive oil
100 ml tomato puree
1 medium onion
1/4 tsp garlic paste
2 tbsp worcestershire sauce
1 tsp cream
Salt to taste, (remember worcestershire sauce will also contain salt)
Ground pepper to taste
1/2 tsp jeera powder
Roast onion in a pan or on open flame till it is smoky, slightly charred but not totally black or burnt. Grind to very fine past. (You can use without roasting too, but roasting it will give the sauce a smoky flavor). Take oil in a pan, add onion paste, garlic and roast till the paste loses all water. Add pepper, jeera powder and salt, very carefully since worcestershire sauce will already contain salt. Add tomato puree and worcestershire sauce. Check for consistency and add water if too thick. finally add cream and take off the flame. Let it stand for about 15-20 to let the flavors develop fully.
P.S: You don’t have to add cream, you can balance the sourness with sugar too. But since i don’t like my sauce sweet, i have used cream.
Also, jeera powder looks a bit odd for BBQ sauce but it adds an earthy flavor to the sauce.
Toss a cupful of vegetables like red/green/yellow bell peppers, mushrooms, baby corn(par-boiled), asparagus stalks(steamed), broccoli (steamed) etc in a tsp of hot oil. Cook for about a minute or too but leave them firm. Take off the flame and season with salt pepper and lemon juice. Keep aside.
Rice with Herbs:
Take a cup of cooked rice. Take a tsp of butter in a pan and let it melt. Add herbs like basil, parsley, coriander/celery, mint in the butter if using them in dried form (or add after rice if using fresh). Toss in the rice. Mix well and take off the flame.
Spinach & cheese Stuffing:
Take a cup of blanched spinach. Add 20 gms or 1 tbsp of mozzarella, some pepper and chilli flakes. Set aside.
Heat a Grill. Take one paneer slice. Put the spinach stuffing and cover with at the other slice. Grill on both the sides till light brown. You can grill it in a pan too.
In a plate, pile some Herbed rice. Place the Grilled Paneer Steak on it. Arrange the Roasted Veggies on the side. Pour some BBQ sauce around the Steak. Serve hot.
– Recipe by Srujan Naik, Compiled by Mona Malik