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