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Paneer Sizzler

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Ingredients

Adjust Servings:
For The Chilli Garlic Sauce
1 tsp sesame oil
4 cloves garlic – finely chopped or grated
2 tomatoes – blanched and pureed
3 tsp red chilli sauce
2 cups water
2 tsp corn flour mix
1 tsp sugar
1/4 cup mixed vegetables – chopped
salt to taste
For The Rice
1 cup basmati rice – soaked for 30 minutes
1 onion – finely chopped
1 carrot – finely chopped
5-6 green beans – finely chopped
1/4 cup red yellow and green bell peppers – finely chopped
2 green chilies – finely chopped
1 tsp ginger garlic paste
2 tsp sesame oil
salt to taste
For Roasted Vegetables
200 g paneer – cubed
1 onion – diced
1 carrot – diced & blanched
1 tomato – deseeded & diced
1/2 cauliflower – cut to florets & blanched
1/4 cup sweet corn – blanched
7 green beans – cut to 3 in pieces
2 tsp cooking oil
1/2 tsp whole black peppercorns – pounded
salt to taste
For Garnish
1/4 cup spring onion greens – finely chopped
s few cabbage leaves – keep soaked in cold water till use
1 tsp butter

Nutritional information

1552
calories
134.22 g
carbohydrates
33.95 g
protein
120.56 g
fat
904 mg
sodium
24 mg
cholesterol

Paneer Sizzler

Features:
  • Veg
Cuisine:
  • 50 mins
  • Serves 4
  • Medium

Ingredients

  • For The Chilli Garlic Sauce

  • For The Rice

  • For Roasted Vegetables

  • For Garnish

Share

If you’re looking for a hot meal that will melt in your mouth, then look no further than this paneer sizzler. In a real way, it is the ultimate in fusion dishes. It involves cooking paneer on a hot cast iron plate that functions in much the same way as a cast iron skillet. This dish is a little bit more complicated than some others and requires some specialized equipment. But it is definitely worth all the effort.

Health Benefits

Paneer is more commonly known as cottage cheese. It is a low-calorie cheese that is known for its high protein content, healthy fats, and B complex vitamins. Cottage cheese is also an excellent source of certain vitamins and minerals such as, magnesium, calcium, potassium, zinc, selenium, and phosphorous. All of these nutrients, especially the calcium and vitamin D content, give paneer anti-cancer properties. Cottage cheese also helps premenopausal women reduce their risk of developing breast cancer.

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How to make Paneer Sizzler

Roast the Vegetables

  1. Heat a wide pan with oil and roast the paneer until it turns golden brown on both sides.
    • Remove the vegetables from the pan and set aside.
    • Add the carrots, cauliflower, onions, green beans, salt and pepper in the same pan.
    • Sauté for a few minutes at a high temperature until they are nearly done.
  2. Add the tomatoes and corn.
    • Sauté till the vegetables are done and well roasted.
  3. Turn off the heat and set the veggies aside.

Make the Chilli Garlic Sauce

  1. Heat a pan over a low flame.
    • Add garlic.
    • Sauté for 1-2 minutes or till the garlic turns light brown.
    • Add the chopped vegetables immediately and sauté for 3-4 minutes until the vegetables are cooked.
  2. Add the tomato puree, sugar, and salt.
    • Allow the mixture to cook for 3-4 minutes at a low temperature.
    • Add water and the corn flour mixture.
    • Let the mixture thicken.
  3. Switch off and garnish with spring onion leaves.

Prepare the Rice

  1. Heat a pan with oil.
    • Add the ginger garlic paste, green chilies.
    • Fry for 1 minute at a medium temperature.
  2. Add the chopped vegetables and stir thoroughly.
    • Cook till done.
  3. Add the rice and salt.
    • Mix well to combine.
  4. Switch off the heat and add garnish.

Assemble the Sizzler

  1. Grease the sizzler pan.
    • Line the pan with cabbage leaves.
    • Place the pan on s stove over low heat.
  2. Arrange the roasted vegetables and rice while the sizzler pan is heating,
  3. Heat the chilli garlic sauce.
    • Pour the sauce over the paneer and roasted vegetables once the pan is piping hot.
  4. Switch off the gas and add a 1/2 tsp of melted butter on the sides of the pan.
    • Place the pan on the wooden board and serve.

Trivia

The 37th president of the United States ate paneer every day for lunch.

Akshara Patel

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Panha
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