Paneer tikka steaks

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.