Hot Garlic Paneer Kebab Sizzler
1 hour 15 minutes
Indian / Indian Fusion
Ingredients
Garlic Butter Corn Rice:
- 3 cups cooked basmati rice , from 1 cup uncooked rice
- 1 cup sweet corn kernels
- 1 1/2 tbsp butter
- 1 tsp ginger , finely chopped
- 1 tsp garlic , finely chopped (optional)
- 1 tbsp cilantro , finely chopped
- 1 1/2 tsp mixed herb seasoning
- Salt , to taste
- 1/2 tsp black pepper
Soya Paneer Kebab:
For the Base
- 1 cup dry soya granules
- 1 tsp salt
- 2 tsp vinegar
To Blend
- 1 tbsp hung curd or greek yogurt
- 1 inch ginger
- 2 Thai green chilies
- 1 1/2 tbsp cilantro with tender stems
To Mix
- 1 1/2 cups paneer or homemade cottage cheese (chenna) , grated
- 1/2 onions , finely chopped and squeezed dry
- 1 tbsp cilantro , finely chopped
- 2 tsp ghee , melted
- 2 – 2½ tbsp roasted sattu flour (roasted chickpea flour) , adjust if required
- Salt, to taste
- 1 tsp roasted cumin powder
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tsp red chilli powder
- 1 tsp mango powder (amchur)
- 1/2 tsp cardamom powder
- 1/4 tsp black pepper
- ghee , for frying
Hot Garlic Sizzler Sauce:
- 2 tbsp butter
- 1 1/2 tbsp all purpose flour
- 1 tsp ginger , finely minced
- 1 1/2 tsp garlic , finely minced
- 2 tsp garlic paste
- 5 cups water
- 1 vegetable stock cube (vegetable bouillon)
- 2 tbsp tomato ketchup
- 2 1/2 tbsp dark soy sauce
- 1 1/2 tbsp hot sauce
- 2 tsp sugar
- 1/2 tsp black pepper
- Salt, if required
- 2 tsp vegan worcestershire sauce , optional
- 2 tbsp cilantro with tender stems , finely chopped
Sautéed Vegetables:
- 1 1/2 tbsp olive oil
- 1/2 cup onions , sliced
- 1 cup mushrooms , sliced
- 2 cups mixed vegetables , blanched until al dente (You can use carrots and beans)
- 1 tsp garlic , minced
- Salt, to taste
- 1/4 tsp black pepper
Preparation
Garlic Butter Corn Rice:
- Wash 1 cup basmati rice until the water runs clear. Cook until just done, drain, spread it on a tray, and allow it to cool completely.
- Heat the butter in a pan and sauté the ginger (and garlic, if using) until fragrant.
- Add the sweet corn and cook for 2–3 minutes.
- Season with salt, freshly cracked black pepper, and mixed herb seasoning.
- Add the cooked rice and gently toss until everything is well combined.
- Finish with freshly chopped cilantro.
Soya Paneer Kebabs:
- Wash the soy granules thoroughly 2–3 times, rubbing them gently until the water runs clear.
- Boil them in plenty of water with 1 tsp salt and 2 tsp vinegar for 10–15 minutes. This helps season the soy and removes its raw taste.
- Drain the soy granules, rinse under cold water, then transfer them to a muslin cloth and squeeze out all the excess moisture. This is the most important step and ensures the kebabs hold together beautifully.
- Transfer the squeezed soy granules to a food processor along with the yogurt, ginger, green chilies, and cilantro stems. Pulse until you get a coarse mince. Avoid making it into a smooth paste.
- Transfer the mixture to a bowl. Add the grated paneer (or homemade chhena), chopped onion, chopped cilantro, melted ghee, roasted sattu flour, and all the seasonings. Mix until everything is well combined. If the mixture feels too soft, add a little more roasted sattu flour.
- Shape into about 8 kebabs, depending on your preferred size.
- Pan-fry in ghee over medium heat until beautifully golden and crisp on both sides.
Hot Garlic Sizzler Sauce :
- Melt the butter over low heat until it turns into fragrant brown butter.
- Add the all-purpose flour and cook for 1–2 minutes, stirring continuously, to form a smooth roux.
- Add the minced ginger, minced garlic, and garlic paste. Cook until fragrant.
- Gradually whisk in the water (or you can use vegetable stock) until smooth.
- Add the stock cube (if you are using water), tomato ketchup, dark soy sauce, hot sauce, sugar, black pepper, and Worcestershire sauce, if using.
- Simmer for 8–10 minutes until smooth and glossy, and finish with the finely chopped cilantro.
Sautéed Vegetables:
- Heat the olive oil and sauté the garlic until fragrant..
- Add the onions and mushrooms and cook on high heat for 1–2 minutes.
- Add the blanched vegetables.
- Season with salt and freshly cracked black pepper.
- Toss everything together on high heat for about 5 minutes, keeping the vegetables crisp.
To Assemble:
- Heat your cast-iron sizzler skillet until it is extremely hot.
- Place a layer of cabbage or lettuce leaves on the skillet.
- Arrange the garlic butter corn rice, golden soya paneer kebabs, sautéed vegetables, and potato wedges.
- Pour the hot garlic sauce around the edges of the skillet.
- Finish with a small cube of butter to create that signature sizzling effect.
- Serve immediately while it’s hot and sizzling.
