Paneer Shashlik Sizzler

Succulent pieces of Cottage cheese and grilled vegetables served in a bed of rice and butter garlic sauce – Paneer Shashlik Sizzler is a sureshot crowd pleaser!

Last day I mentioned about Paagal Gymkhana which normally occurs during the regiment’s Raising Day. After the Gymkhaana we would drive off to attend the regimental Barakhana which was, in old days, only a gentleman affair. Only the officers and men were present, rum flowed freely, and the soldiers will make it a point to try and get the officers drunk enough to create an indiscretion. Entertainment groups and dance troupes were called in to perform for the troops, and sometimes the troops themselves will put up a skit, or an impromptu singing having imbibed a large quantity of rum. Well, the evening would drag on with many a drunken song!

These days, however, the families are allowed to join in especially on Barakhanas that is associated with the Raising day. This enables getting to know all the families.

Coming to the recipe…

I absolutely love sizzlers. When we are stationed at Pune, husband and I used to visit Kobe Sizzlers and Yana Sizzlers every alternate weekend. Nowadays even if I yearn for a steaming hot sizzling plate, there is no way to get hold of one. That’s when I decided to buy a sizzler plate and get going.

Let’s be honest. I thought it was pretty darn difficult to make sizzlers at home. But this sumptuous meal is easy to prepare, you only need to have all the ingredients in place before you start cooking. Yes, there are a lot of elements that go into the making of this sizzler but it is all worth it when you here the magical sizzling sound! A complete meal in itself, Paneer Shashlik Sizzler is going to be my go-to lunch on weekends.

What’s Shashlik?

Shashlik is usually skewered meat which is marinated and grilled. Here we are using Paneer aka Cottage Cheese.

Cottage cheese or Paneer is marinated and grilled along with boiled vegetables. It is then served in a bed of rice sauteed in garlic and parsley and sizzled in a butter garlic sauce. Sounds easy? Let’s get started!

Here is the step by step instructions for preparing Paneer Shashlik Sizzler at Home

1. Cut a 200g paneer cube into eight square cubes. Marinate in salt, chili flakes, and little oil. Skewer and keep aside for a couple of minutes. 
2. Dice carrots and potatoes(with skin on) and parboil them along with half a cup of chopped beans, 1/4 cup each of peas and corn kernels.
3. Chop onions into cubes, slice two tomatoes in half and keep a handful of baby spinach leaves ready.
4. Place a grill pan and drizzle some oil. When hot, place the paneer skewers and grill on both sides. Remove and keep aside.
5. To the same pan, grill onions, tomatoes, and parboiled potatoes. When almost done, add a tablespoon of garlic and place the spinach leaves over it. Once it is wilted, remove the pan from fire.
6. Heat the iron sizzler plate on medium fire.
7. In another pan, drizzle oil and saute garlic, and boiled vegetables for a couple of minutes. Remove and keep aside.
8. To the same pan, add a tbsp of butter and two cups of cooked rice. Sprinkle salt, pepper and parsley leaves. Saute for a couple of minutes and remove the pan from fire.
9.  Let’s begin assembling the sizzler plate. Break the spine of a couple of cabbage leaves. Place them on the iron sizzler plate which is still placed upon the flame. 
10. Keep a mold and press down cooked rice. Remove the mold. 
11. Heat the sauteed vegetables including onions, tomatoes and spinach leaves and add them to the sizzler plate. 
12. Place the Paneer shashlik over the plate. 
13. Let’s prepare the butter garlic sauce: Heat two tbsp of butter in a pan. Add chopped garlic and saute for a minute. Add half a cup of water and let it come to a boil. To this, add two tbsp of corn flour slurry and mix until the sauce thickens. The sauce is now ready.
14. Remove the iron plate from fire and place on the wooden plate. Pour the butter garlic sauce over the rice and vegetables to hear the sizzling sound. Sheer magic! Relish the sizzlers!

Paneer Shashlik Sizzler Recipe:

Paneer Shashlik Sizzler

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★★★★

3.7 from 3 reviews

• Prep Time: 0 hours
• Cook Time: 0 hours
• Total Time: 0 hours
• Yield: Makes 2 1x

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Ingredients

Scale 1x2x3x

• 200g Paneer/Cottage Cheese
• 1/2 tsp chili flakes
• 1 tbsp oil
• 1/4 cup each of carrot, potatoes, beans, peas and corn kernels
• 2 small onions
• 2 small tomatoes
• A handful of baby spinach
• 3 tbsp finely chopped garlic
• Oil, as needed
• Butter, 1/4 cup (in total)
• 2 cups cooked rice
• Salt and pepper, to taste
• 1–2 tbsp of chopped parsley leaves, fresh or dried
• 3–4 cabbage leaves

For the butter garlic sauce

• 3tbsp Butter (from the 1/4 cup mentioned above)
• 2 tbsp chopped garlic
• 1/2 cup water
• 1/2 tbsp corn flour in 3 tbsp water – to prepare corn slurry

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Instructions

1. Cut a 200g paneer cube into eight square cubes. Marinate in salt, chili flakes, and little oil. Skewer and keep aside for a couple of minutes.
2. Dice carrots and potatoes(with skin on) and parboil them along with half a cup of chopped beans, 1/4 cup each of peas and corn kernels.
3. Chop onions into cubes, slice two tomatoes in half and keep a handful of baby spinach leaves ready.
4. Place a grill pan and drizzle some oil. When hot, place the paneer skewers and grill on both sides. Remove and keep aside.
5. To the same pan, grill onions, tomatoes, and parboiled potatoes. When almost done, add a tablespoon of garlic and place the spinach leaves over it. Once it is wilted, remove the pan from fire.
6. Heat the iron sizzler plate on medium fire.
7. In another pan, drizzle oil and saute garlic, and boiled vegetables for a couple of minutes. Remove and keep aside.
8. To the same pan, add a tbsp of butter and two cups of cooked rice. Sprinkle salt, pepper and parsley leaves. Saute for a couple of minutes and remove the pan from fire.
9.  Let’s begin assembling the sizzler plate. Break the spine of a couple of cabbage leaves. Place them on the iron sizzler plate which is still placed upon the flame.
10. Keep a mold and press down cooked rice. Remove the mold.
11. Heat the sauteed vegetables including onions, tomatoes and spinach leaves and add them to the sizzler plate.
12. Place the Paneer shashlik over the plate.
13. Let’s prepare the butter garlic sauce: Heat two tbsp of butter in a pan. Add chopped garlic and saute for a minute. Add half a cup of water and let it come to a boil. To this, add two tbsp of corn flour slurry and mix until the sauce thickens. The sauce is now ready.
14. Remove the iron plate from fire and place on the wooden plate. Pour the butter garlic sauce over the rice and vegetables to hear the sizzling sound. Sheer magic! Relish the sizzlers!

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I’m participating in the #AtoZChallenge and I’m posting 26 Party Foods that I make in my Army Wife Kitchen. Follow my posts this April and before you know it, you’ll be cooking up a storm. Stay tuned!

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