Paneer-Tikka-sizzler

Succulent pieces of paneer marinated in a tantalizing tandoori masala grilled to perfection and served with pulao, a stuffed pepper and a tangy makhani sauce. If desired, also serve grilled onions.

Preparation Time: 15 mins
Cooking Time: 60 mins
Total Time: 1 hours 15 minutes
Makes 2 servings

Ingredients of Paneer Tikka Sizzler

For The Paneer Tikkas

  • 1 1/2 cups paneer (cottage cheese) cubes
  • 1/2 cup thick onion wedges
  • 1/2 cup capsicum pieces (2″) each
  • 1/2 cup thick curds (dahi)
  • 1/2 tsp besan (bengal gram flour)
  • 1 tsp ginger (adrak) paste
  • 1 tsp garlic (lehsun) paste
  • 2 tsp chilli powder
  • 1/2 tsp dried fenugreek leaves (kasuri methi)
  • 1/2 tsp garam masala
  • 2 tbsp chopped coriander (dhania)
  • 2 tbsp mustard (rai / sarson) oil
  • salt to taste

For The Yellow Rice

  • 1 cup long grained rice (basmati)
  • 1/2 tsp cumin seeds (jeera)
  • 25 mm (1″) stick of cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 1 bayleaf (tejpatta)
  • 1/4 tsp turmeric powder (haldi)
  • 1 tbsp oil
  • salt to taste

For The Makhani Sauce

  • 5 large tomatoes , roughly chopped
  • 2 cloves (laung / lavang)
  • 4 to 5 cashewnuts (kaju)
  • 1/2 tsp cumin seeds (jeera)
  • 2 tsp ginger-garlic (adrak-lehsun) paste
  • 1/2 cup finely chopped onions
  • 1 tsp chilli powder
  • 3 tbsp fresh cream
  • 1/4 tsp garam masala
  • 1/2 tsp dried fenugreek leaves (kasuri methi)
  • 1 tbsp oil
  • 1 tbsp butter
  • salt to taste

For The Stuffed Capsicum

  • 1 capsicum
  • 1/2 cup boiled sweet corn kernels (makai ke dane) (makai ka dana)
  • 1/2 cup boiled green peas
  • 1/2 tsp roasted cumin seeds (jeera) powder
  • 1 tsp chopped coriander (dhania)
  • salt to taste

Other Ingredients

  • 1 tbsp oil mixed with 1 tablespoon of water

Method of Paneer Tikka Sizzler

For the paneer tikkas

  1. Combine the curds, gram flour, ginger paste, garlic paste, chili powder, kasuri methi, garam masala, coriander, salt, and 1 tablespoon mustard oil. Stir them well for the marinade.
  2. Add the paneer, onions and bell pepper and set aside for 10 to 15 minutes.
  3. Arrange the breadcrumbs, onions and pepper on 4 skewer sticks.
  4. Heat the rest 1 tablespoon mustard oil on a non-stick tava (hot plate) and sauté the panic tikkas on all sides until lightly browned (about 4 to 5 minutes ).

For yellow rice

  1. Clean, wash and soak the rice (10 minutes). Drain and set aside.
  2. Heat the oil in a heavy-bottomed saucepan, add the cumin seeds, cloves and bay leaf and stir.
    When the seeds crack, add the rice, turmeric powder and salt and sauté for 2 minutes.
  3. Add 2 cups of hot water.
  4. Cover and cook over low heat for 10 to 15 minutes until the rice is cooked.
  5. Set aside.

For the makhani sauce

  1. Mix the tomatoes, cloves, cashews and oil with ¼ cup of water and simmer for 15 to 20 minutes. Cool completely.
  2. Mix to obtain a smooth puree in a blender. Pass the purée through a sieve and set aside.
  3. Melt the butter in a saucepan and add the cumin seeds.
  4. When the seeds crack, add the ginger-garlic paste and sauté for a few seconds.
  5. Add the onions and sauté until the onions turn golden.
  6. Add the filtered puree, chili powder, cream, garam masala, kasuri methi

For the stuffed pepper

  1. Cut the pepper in 2 halves horizontally, remove the seeds to create an empty shell.
  2. Boil the pepper in salted water, drain and set aside.
  3. Mix the corn, peas, cumin seed powder, coriander and salt and mix
  4. Fill this mixture in the bell pepper halves and set aside until necessary.

The way to proceed

  1. Heat 2 sizzling plates on an open flame until they are red and place them on their respective wooden trays.
  2. Place half of the hot yellow rice in the center of each cast iron plate.
  3. Place a stuffed pepper on one side of each sizzling plate.
  4. Garnish with 2 skewers of tikkas paneer.
  5. Repeat with the other ingredients on the other sizzling plate to make another sizzling.
  6. For a sizzling effect, pour the oil-water mixture on the cast iron plates.
  7. Serve immediately with the makhani sauce.

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