Paneer Shilpa Hari Masala (paneer steak with coriander leaves chutney)

Ingredients

• 200 g Paneer – (cut into thick slices)
• 2 tablespoons (Besan) – Gram flour
• 2 tablespoons Curd
• Salt – to taste
• 1/2 teaspoon red chili powder
• Oil – for shallow frying
• 1 cup Fresh coriander leaves
• 2 tablespoons Curd
• 1 (or to taste) Dry red chili
• Salt – to taste
• 1 tablespoon Bhujiya (crispy sev) – (optional, for garnish or blending)
• Onion slices

Steps

1. Cut the paneer into thick, steak-like slices. Mix the gram flour, curd, salt and red chili powder on a plate, then add the paneer and coat thoroughly with this marinade. Leave it to rest for 10–15 minutes.
2. Heat a tawa (flat pan) and add a little oil. Put the marinated paneer on once the oil is hot and cook over low to medium heat until both sides are golden brown. Move to a serving plate. In a mixer grinder, blend the coriander leaves, curd, dry red chili and salt to a smooth chutney. Some bhujiya may optionally be blended in for extra flavor and crunch.
3. Arrange the golden paneer steaks on a plate, with coriander chutney and onion slices served on the side.