Cottage Cheese Steak Sizzler

Ingredients

• 400 gPaneer block
• 3 tbspOlive oil
• 2 tbspLemon juice
• 1 tbspGarlic, minced
• 1 tspMixed herbs
• 1 tspPaprika
• 1 tspBlack pepper, crushed
• 1 tspSalt
• 1 tspMustard sauce
• 3 tbspButter
• 4Cabbage leaves (blanched)
• 1 1/2 cupsMixed vegetables (blanched)
• 1/2 cupCapsicum, cubed
• 2 cupsGarlic butter rice or jeera rice
• 1/2 cupCream
• 1 tspCrushed black pepper (sauce)
• 1 tspWorcestershire sauce
• 1 tspCornflour
• 1/4 cupMilk

Method

1. 1

   Slice the paneer block into 4 thick steaks (about 1.5 cm). Marinate with olive oil, lemon, garlic, herbs, paprika, pepper, salt and mustard sauce for 30 minutes.

2. 2

   Heat a heavy pan with 1 tbsp butter. Sear paneer steaks 2 minutes per side until deep golden.

3. 3

   In another pan, toss blanched veggies and capsicum in 1 tbsp butter with salt and pepper.

4. 4

   For the cream-pepper sauce: whisk cornflour with milk. Heat in a small pan with cream, crushed pepper, worcestershire and a pinch of salt. Simmer 1 minute until thick.

5. 5

   Heat sizzler plate till smoking. Line with cabbage leaves.

6. 6

   Arrange paneer steaks, garlic butter rice and herb veggies on the platter.

7. 7

   Pour hot cream-pepper sauce over the paneer at the table — the sizzle is the showpiece.