Panir Tikka Steaks – Perfect for braai’s

There’s no missing out on outdoor activities like our famous braai’s… this is an all time favourite

Who said vegetarians are boring 😉 Here’s a wonderful braai option 🙂

Preparation:              15 minutes

Cooking time:            7-10 minutes 

Serves:                       4         

Ingredients:

Panir Tikka Steaks

• 4 litres full cream milk

3   tsp tartaric acid or 6-8 tbsp lemon juice

Bring milk to boil in a heavy-based saucepan, allow to rise, but not overflow.  Add tartaric acid or lemon juice.  The milk will curdle and separate into thick chunks.  The liquid will turn yellow – greenish in colour.  Place muslin cloth into a colander – scoop out curds.    Gather the corners of the cloth, forming a bag and run panir covered with cloth under cold water for a minute.  Twist cloth and squeeze out excess water.  Place under a heave weight for 10 – 15 minutes.  Remove from cloth and slice into 4 pieces

• The longer the panir is under the weight – the firmer the panir.
• For creamier panir add 250 ml fresh cream to milk before boiling.

1 tbsp oil

2 tbsp toasted sesame seeds for garnish

Tikka sauce

60ml Tomato paste

15 ml Soy sauce

30 ml Honey or syrup

1 tsp chilli powder

¼ tsp garam masala

1 tsp garlic & ginger paste

Pinch of salt

30ml Oil

50ml Water (for saucier panir steaks add more water)

Let’s Cook 🙂

• Combine all tikka sauce ingredients in a bowl.
• Heat oil in a thick based ridged grill pan on high heat. A flat pan would be fine as well.
• Add panir and fry until slightly brown and crusty on both sides.
• Pour the tikka sauce over the steaks, turning occasionally and until sauce reduces.
• Garnish with toasted sesame seeds.
• Special tip: For a complete meal serve with mashed potatoes, grilled asparagus and salad.
• For a vegan option use firm tofu.