WEIGHT-LOSS HEALTHY RECIPE
Paneer Steak served with Kız Güzeli (Turkish beetroot dip)
Ingredients
Paneer Steak
200g paneer (cut into thick rectangular steaks)
2 tbsp olive oil
1 tbsp garlic paste
2 tsp chilli powder
1 tsp garlic powder
½ tsp black pepper
1 tsp onion powder
1 tbsp lemon juice
Salt to taste
Kız Güzeli (Beetroot Dip)
2 medium beetroots (roasted and peeled)
1 cup thick yogurt (preferably Greek yogurt)
2 garlic cloves (grated or finely minced)
1 tbsp olive oil
1 tsp cumin powder
1/4 tsp black pepper
1 tsp honey
1 tbsp lemon juice
Salt to taste
Fresh coriander and walnut (for garnish)
INSTRUCTIONS
For the Paneer Steak
1. Marinate the Paneer: In a bowl, mix olive oil, spice mix, garlic paste and lemon juice. Coat the paneer steaks and let them marinate for 10 minutes.
2. Cook the Paneer: Heat a grill pan or skillet. Cook the paneer steaks for 2-3 minutes on each side until golden and slightly charred.
For Kız Güzeli (Beetroot Dip)
1. Prepare the Beets: Grate or finely chop the roasted beetroots.
2. Make the Dip: In a mixing bowl, combine the grated beetroot, yogurt, garlic, cumin powder, honey, black pepper lemon juice, and salt. Mix well until smooth.
3. Garnish: Sprinkle with fresh coriander and walnuts and drizzle a little olive oil on top before serving if you desire.
Plating
1. Place a generous dollop of Kız Güzeli on one side of the plate.
2. Arrange the Paneer Steak next to the dip.
3. Garnish the plate with a lemon wedge and a sprinkle of fresh herbs for added color.
This dish combines the creamy, tangy flavor of the beetroot dip with the smoky, spiced paneer steaks, making it a vibrant and flavorful fusion delight!
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