Julie Biuso

Cut the paneer into cubes, then leave it to dry on the chopping board for 15 minutes. • Grind the cumin and coriander seeds in a spice grinder or with a mortar and pestle. Heat three tablespoons of the oil in a large frying pan over medium heat. Add the ground cumin and coriander seeds and cook for 30 seconds, stirring, then add the onions, ginger, green chilli and garlic. Immediately reduce the heat to low.

This is a magnificent dish to serve to a hungry crowd. Julie BiusoFood writer and broadcaster Julie BiusoFood writer and broadcaster Caption:Blade steak gets a tangy makeover in this simple to prepare main course.Photo credit:Julie Biuso This dish is effortless to prepare, uses a cheaper cut of meat and is simply delicious to eat. Keep expensive balsamic vinegars for special occasions (my choice is Castello Estense). Serve the beef and juices piping hot. I like to serve this with creamed parsnips.