Paneer Sizzler with Shashlik Sauce
Making this paneer sizzler with shashlik sauce is a great way to recreate your favorite restaurant veg sizzler order at home.
Servings: 2 servings
Ingredients
Shashlik sauce
- 2 teaspoons sunflower or any neutral cooking oil
- 1 teaspoon finely chopped ginger
- 1 tablespoon minced garlic
- 1 tablespoon minced celery
- 2 ½ tablespoons tomato ketchup
- 2 teaspoons vinegar
- 1 tablespoon sriracha or red chilli sauce
- 2 teaspoons light soy sauce
- ⅛ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon pepper crushed
- 1 cup vegetable stock
- 1 tablespoon corn flour mixed in ¼ cup water
Paneer marinade
- 100 grams paneer cut into 4 squares or rectangles
- 1 teaspoon ginger garlic paste
- ⅛ teaspoon salt
- ¼ teaspoon crushed pepper
- ½ teaspoon green chilli sauce
- ½ teaspoon light soy sauce
Herb rice
- ½ teaspoon butter
- 1 teaspoon grated garlic
- ¾ cup cooked rice
- ¼ teaspoon salt
- 1 ½ tablespoons chopped spring onion greens
Other
- 6-8 florets of broccoli
- 8 beans cut into 2
- 2 carrots cut into 2 inch strips
- 2 cups water
- ½ teaspoon salt divided
- 1 tablespoon sunflower or any neutral cooking oil
- 1 ½ tablespoons butter
- 1 small onion cut into rings
- ½ cup halved mushrooms shiitake, shimeji
- 4-5 cabbage leaves cut into ½ inch wide strips
- 7-8 fried potato wedges
Instructions
Marinating paneer
- Add all the ingredients for marinade to a bowl, mix well and set aside for the paneer to marinate for 10-15 minutes.
Herb rice
- Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few secons till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.
Sauteeing veggies
- Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
- Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
Sauteeing mushrooms
- Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.
Shashlik sauce
- Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add vegetable stock, stir well, bring to a boil. Add ketchup, vinegar, sriracha, soy sauce, salt, sugar, pepper, stir and simmer for 4-5 minutes. Add cornflour slurry while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy. Set aside.
Frying paneer
- Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated paneer and fry on medium for 2-3 minutes till they are roasted well.
Making of Sizzler
- Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted paneer on top of veggies, add mushrooms on top of paneer, pour the boiling hot garlic pepper sauce (refer note 4) on top of the paneer & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke and serve immediately.
Video
Notes
- You may add any veggies, mushrooms of your choice in the sizzler.
- Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
- Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
- Shashlik sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect.