Paneer Recipes

Paneer Tikka Sizzler Recipe

Paneer Tikka Sizzler is a great starter or barbeque recipe, here paneer is cooked in the spicy marination and then served with stuffed capsicum, rice, etc. Although this dish is an appetizer but most of the restaurants serve it as a main course. Everybody likes Indian cottage cheese and this is the special and unique dish of paneer made in tikka style and served in hot and sizzling wooden plates. I’m sure the sizzler lovers will definitely like to try it in their own kitchen.

Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 4

Ingredients:

For making paneer tikkas you need:

200 gms paneer cut into cubes
1 small onion cut into wedges
1 tomato cut into 4 slices (remove the pulp)
1 cup thick curd
1 tbsp bengal gram flour (besan)
2 tsp ginger-garlic paste
2 tsp red chilli powder
2 tsp tikka masala powder
A pinch of red-orange color
1 tsp lemon juice
1 tsp oil or ghee
Salt to taste

For making rice you need:

1 cup long grain rice (basmati)
1 bay leaf
2 green cardamoms (elaichi)
1 black cardamom (elaichi)
1 clove (laung/lavang)
2-3 peppercorns (Whole Kali Mirchi)
1 inch of cinnamon stick (dalchini)
1/2 tsp whole cumin (jeera)
Salt to taste

For making sizzler sauce you need:

1 small onion finely chopped
4 tomatoes cut into big chunks
2 tsp ginger-garlic paste
2 green chillies chopped
4 cashew nuts
1/2 tsp poppy seeds (khus-khus)
1/2 tsp watermelon seeds
1/2 tsp red chilli powder
2 tbsp fresh milk cream
1 tsp oil
Salt to taste

For making stuffed capsicum you need:

1 capsicum cut into 4 halves and remove the seeds
1 potato boiled and peeled
1/2 cup boiled corns
1/2 tsp red chilli powder
1/2 tsp dry mango powder
1/2 tsp cumin (jeera) powder
Salt to taste

For Proceeding and garnishing:

4 sizzler plates with their wooden trays
12 outer layers or leaves of Indian cabbage
Fresh chopped cilantro

How to make Paneer Tikka Sizzler:

Wash and soak the rice in the water for about 10 minutes.
Boil them in 2 cups of water.
While boiling add the whole garam masala and salt.
Check that the rice must cooked fully.
Drain the remaining water and keep the boiled rice in the strainer.
In a mixing bowl mix all the ingredients of marinade and then combine the pieces of paneer, onion and tomato.
Mix well and keep aside for 15 minutes.
Soak the wooden skewers in the water for 5 minutes.
Arrange the marinated pieces of paneer, onion and tomatoes in the skewers.
Heat up the griddle and spread little bit of oil.
Place the skewers and saute the paneer tikka from all the sides until they turn into light brown color. (It will take around 10-12 minutes).
Check the tenderness of veggies and brush with little bit of oil. Keep aside.
Make a firm white powder of cashew nuts, poppy seeds and water melon seeds.
For making the sauce heat the oil in a sauce pan, add green chillies and ginger-garlic paste. Saute for few seconds.
Add chopped onion and stir fry. Leave to cool.
Blend this fried mixture along with the tomato chunks and make a smooth puree.
Strain the puree with the help of sieve and drain out the pulp.
Heat the same saucepan and add the strained puree, salt, red chilli powder, grounded white powder.
Stir and cook for 2-3 minutes.
Add fresh cream, cook for 1 more minute and keep aside.
Combine the boiled potato, corns, salt, red chilli powder, cumin powder and dry mango powder. Roast it for two minutes in the hot pan.
Boil the halves of capsicum in 2 cups of water and leave to cool.
Now fill the mixture of boiled potato in each halve of capsicum and keep aside.
Take the sizzler or iron plate, heat over the high flame and then place on its wooden tray.
Arrange at least 3 leaves of cabbage.
Arrange 1/4th of rice in the center of the cabbage.
On one side, place a piece of stuffed capsicum.
Take out few pieces of paneer tikkas and arrange on top.
In the similar way proceed with all the sizzling plates.
Garnish with fresh cilantro and
Serve hot with the sizzler sauce.