Paneer Sizzler

30-60 minutes
Indian/Indian Fusion
Serves: 4
Paneer Sizzler

It’s hot, it’s sizzlin’—and it’s packed with flavor! Spiced paneer, perfectly seared with vegetables, served on a hot sizzler plate with a side of rice. A fun, fiery dish that’s as much a showstopper as it is a flavor bomb.

Made with

Authentic Basmati Rice

Paneer Sizzler

Ingredients

For BBQ Sauce:

4 tbsp oil

2 inches ginger, chopped

4-6 cloves garlic, chopped

4 fresh green chilies

2 small onions, chopped

2 tbsp black peppercorns, crushed

2 bay leaves

2 cups tomato ketchup

2 cups water

2 tbsp soy sauce

20-24 tender coriander stems

2 tbsp mustard sauce or mustard powder

For Paneer Shashlik:

2 tsp dried oregano

2 tsp red chili powder (Degi Mirch)

Salt to taste

2 tbsp ginger-garlic water

4 tbsp oil

2 tbsp fresh coriander leaves, chopped

400 gm paneer, cubed (Indian Cottage Cheese)

2 small onions, diced

2 small tomatoes, diced

2 small capsicums, diced

Oil for frying

For Buttered Rice:

1 cup Royal® Authentic Basmati Rice

2 tbsp butter

1 tbsp mixed dried herbs

1 tbsp fresh coriander leaves, chopped

Other Ingredients:

French fries

6 tbsp boiled green peas

2 tbsp chilled butter

Fresh coriander leaves for garnish

Preparation

For BBQ Sauce:
  1. Heat oil in a pan. Add ginger, garlic, green chilies, and onion, and sauté for a minute.
  2. Add crushed black peppercorns and a bay leaf, and sauté for 2-3 minutes.
  3. Add tomato ketchup, water, soy sauce, and coriander stems. Bring it to a boil and cook for 5-6 minutes over medium heat.
  4. Stir in mustard sauce (or mustard powder). Mix well, then strain the sauce into a bowl and set aside for later use.
For Paneer Shashlik:
  1. In a bowl, combine dried oregano, red chili powder, salt, ginger-garlic paste, oil, and chopped coriander leaves. Mix well.
  2. Add paneer, onion, tomato, and bell pepper. Coat everything evenly and let it marinate for 5-10 minutes.
  3. Heat a grill pan and add oil. Skewer the ingredients: first, place a piece of bell pepper, followed by an onion, then paneer, and a tomato. Continue layering and finish with onion and bell pepper. Repeat with the rest of the ingredients.
  4. Grill the skewers in the hot pan, turning them occasionally, until golden brown on all sides.
For Buttered Rice:
  1. In a pan, heat butter and sauté mixed herbs for half a minute.
  2. Add the cooked Royal® Authentic Basmati Rice, sprinkle with a little water, cover, and cook for 2-3 minutes over medium heat.
  3. Remove the lid and stir in chopped coriander leaves. Set aside.
For Assembling Paneer Sizzler:
  1. Take a hot sizzler plate and place some cabbage leaves at the bottom.
  2. Add the french fries, followed by the buttered rice and boiled green peas.
  3. Place the grilled paneer shashlik on top. Drizzle with the BBQ sauce and finish with a dollop of chilled butter.
  4. Garnish with fresh coriander leaves and serve immediately.

Note: Serve it on a sizzling plate to add a dramatic touch to your meal!