Peri-Peri Paneer Steaks with Tossed Vegetables Recipe
Recipe By Madhu Bindra
Paneer pieces in a hot and spicy Peri-Peri sauce. Try this easy-to-cook and wholesome one-dish meal of Peri-Peri Paneer Steaks with Tossed Vegetables. Perfect for lunch or dinner.
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45minstotal
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Add to Shopping ListIngredients for Peri-Peri Paneer Steaks with Tossed Vegetables Recipe
- 400 gms paneer or cottage cheese
- 1 tbsp olive oil
- As required For the Peri-Peri Sauce
- 8 nos Dried red chillies
- 1 cup Chopped red bell peppers
- 1/2 cup Coriander leaves
- 10 nos cloves of garlic
- 1 piece inchof ginger
- 1 tbsp Vinegar
- 1/2 tsp black pepper powder
- 1 tsp salt or to taste
- As required For the Tossed Vegetables
- 1 cup blanched vegetables as per your choice
- 1 tbsp olive oil
- 1 tbsp chopped garlic
- 2 tbsp peri-peri sauce
- 1 tsp Vinegar
- 1/2 tsp black pepper powder
- As required salt to taste
Directions: Peri-peri Paneer Steaks With Tossed Vegetables Recipe
- STEP 1.Soak the dry red chillies in water overnight. Deseed them depending on how hot you want the sauce.
- STEP 2.To make the Peri-Peri sauce, blend together the soaked red chillies, chopped red bell peppers, coriander leaves, garlic, ginger, vinegar, and black pepper powder. Avoid adding water.
- STEP 3.Remove it to a large bowl. Add a teaspoon of salt or more as per taste. Mix.
- STEP 4.Heat the grill pan and brush it well with oil. Keeping the flame on a high, place the paneer steaks coated well with the peri peri sauce. Brush them with a bit more sauce on top.
- STEP 5.Cook it on medium to low flame for a few minutes. Avoid moving the pieces so that they get good grill marks. Turn them over, and cook the other side the same way for another few minutes. Remove and keep aside.
- STEP 6.In the same pan, add a tablespoon of oil. Add in the chopped garlic and cook until it colorizes.
- STEP 7.Add in the blanched vegetables. I have blanched carrots, beans, red and yellow bell peppers, peas, and sweet corn in hot water with a bit of salt added. Mix well.
- STEP 8.Add 2-3 tablespoons of the Peri-Peri sauce and toss the vegetables. Check the salt and add more if required.
- STEP 9.Finish with vinegar and black pepper powder. Mix well and keep aside.
- STEP 10.To assemble, place the vegetables in a serving dish. Add the paneer steaks. And serve along with pan-roasted potatoes. The Peri-Peri Paneer Steak with Tossed Vegetables is ready to serve.
Nutrition
value
value
1681
calories per serving
97 g Fat99 g Protein100 g Carbs52 g FiberOther
Current Totals
- Fat97g
- Protein99g
- Carbs100g
- Fiber52g
MacroNutrients
- Carbs100g
- Protein99g
- Fiber52g
Fats
- Fat97g
Vitamins & Minerals
- Calcium2186mg
- Iron18mg
- Vitamin A5221mcg
- Vitamin B1< 1mg
- Vitamin B22mg
- Vitamin B312mg
- Vitamin B61mg
- Vitamin B9501mcg
- Vitamin B120mcg
- Vitamin C20mg
- Vitamin E6mg
- Copper2mcg
- Magnesium521mg
- Manganese4mg
- Phosphorus1812mg
- Selenium122mcg
- Zinc14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Madhu Bindra