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Paneer Shashlik Sizzler


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

Ingredients

Scale
  • 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
  • 12 tbsp of chopped parsley leaves, fresh or dried
  • 34 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

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!