Paneer Steak on spinach rice with makhani gravy

Paneer steak:
Cut the paneer into 1/2 inch thick slices.
Using a round cookie cutter or a Katori cut the paneer into 2 two rounds.

Marinate the paneer in ginger garlic paste, turmeric, salt, kasuri methi and 1 tsp oil. Keep aside for 10 minutes. 

Heat a griddle add some oil, pan fry the paneer steak till golden brown on both sides. 

Spinach and coriander rice
Wash the rice in plenty of water and soak.

Add the spinach to boiling water for 2 minutes and remove it. Grind all the ingredients given under paste to a fine paste in a grinder.

Heat ghee in a handi, add jeera, Tej Patta, Badi, and green Elaichi. 
Now add the green paste and 1&1/2 cup of water. Add salt. Bring to a boil. 

Add rice, Lower the heat and let simmer till rice is cooked completely.

Makhni gravy:
Chop the tomatoes and green chili roughly. In a pan add the tomatoes, green chili, Tej Patta, Badi ilachi, green Elaichi, laung, cinnamon, cashews, and half cup water.

Cover and Bring it to a boil.
Then simmer on low heat for 10 minutes. Cool and grind. Seive this mixture.

Heat butter and oil in a kadhai. Add jeera let it turn golden. Add ginger-garlic paste. Mix it.

After a minute, add red chili powder. Now add the ground tomato paste. Cover and let it cook for 4-5 minutes. Stir in between.

Now add the Kasuri methi and garam masala. Mix well. Add 3/4 cup of hot water and 1 tsp salt. Take it off from flame. Cool for 15 minutes.

Now add the cream and mix it. Incase it has become very thick add some hot water. At the time of serving heat on very low flame.

Tangy onions:
Mix all the ingredients together at the time of serving.

To serve:
Take a platter and place the same cookie-cutter used to cut the paneer right in the center.
Fill the cookie cutter with the prepared rice and set it nicely. Gently remove the cookie cutter. If using a Katori fill it 3/4 with rice and press the rice nicely with a spoon. Now invert the rice carefully on a plate.

Now place the paneer steak on top of the rice carefully without disturbing the rice stack.

Gently pour the makhni gravy on the sides.
Top with onion salad and Garnish with green coriander
Serve immediately.