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Paneer Tikka Sizzler


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Paneer Tikka Sizzler

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Succulent pieces of paneer marinated in a tantalizing tandoori masala grilled to perfection and served with pulao, a stuffed capsicum and tangy makhani gravy. If you like, serve some grilled onions with it too.

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Paneer Tikka Sizzler recipe - How to make Paneer Tikka Sizzler

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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Ingredients

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

For the paneer tikkas
    For the paneer tikkas
  1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
  2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
  3. Arrange the paneer, onions and capsicum on 4 skewer sticks.
  4. Heat the balance 1 tablespoon of mustard oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly browned (approximately 4 to 5 minutes).

For the yellow rice
    For the yellow rice
  1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
  2. Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.
  3. When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.
  4. Add 2 cups of hot water. Cover and cook over a slow flame for 10 to 15 minutes till the rice is cooked. Keep aside.

For the makhani sauce
    For the makhani sauce
  1. Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and simmer for 15 to 20 minutes. Cool completely.
  2. Blend to a smooth purée in a liquidiser. Strain the purée through a sieve and keep aside.
  3. Melt the butter in a pan and add the cumin seeds.
  4. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
  5. Add the onions and sauté till the onions turn golden brown.
  6. Add the strained purée, chilli powder, cream, garam masala, kasuri methi

For the stuffed capsicum
    For the stuffed capsicum
  1. Cut the capsicum into 2 halves horizontally, scoop out the seeds to create an empty shell.
  2. Parboil the capsicum in salted water, drain and keep aside.
  3. Combine the corn, peas, cumin seed powder, coriander and salt and mix
  4. Fill this mixture in the capsicum halves and keep aside till required.

How to proceed
    How to proceed
  1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
  2. Arrange half the warm yellow rice in the centre of each cast iron plate.
  3. Place one stuffed capsicum on one side of each sizzler plate.
  4. Top with 2 skewers of the paneer tikkas.
  5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
  6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
  7. Serve immediately with the makhani sauce.



RECIPE SOURCE : Sizzlers And BarbequesBuy this cookbook
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Reviews

Paneer Tikka Sizzler
5
 on 30 Jul 20 09:28 PM


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Tarla Dalal    Bindi, thanks for the feedback.
Reply
01 Aug 20 03:27 PM
Paneer Tikka Sizzler
5
 on 05 Jun 19 10:40 AM


Very easy and tasty recipe. My kids love it and I have to make it very often for them.
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Tarla Dalal    Lovely to hear from you and delighted your kids loved the paneer tikka sizzler. Keep posting your comments on recipes you have loved.
Reply
06 Jun 19 02:05 PM
Paneer Tikka Sizzler
5
 on 04 Mar 19 05:04 PM


Finally, a website with beautiful Indian recipes! I am so excited to make this dish! It is wonderful, and so full of flavour!
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Tarla Dalal    Thank you for your kind words. Do try the recipes and let us know how you enjoyed it. Happy cooking !!
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05 Mar 19 01:54 PM
Paneer Tikka Sizzler
5
 on 16 Jun 18 06:04 AM


This is too good. Have been making this for over 10 years and each time it has brought immense joy to my boys/family. Making this again today for a friend who needs the love of food :) The only aspect I have found difficult is the stuffed capsicum. Wondering how else one may do this, as I am not using the sizzler plate but without it.
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Tarla Dalal    Hi Meera, You can check other stuffed capsicum recipes from our website. Thank you for your kind words. We are delighted to know you make this recipe often..do try more and more recipes and let us know how you enjoyed them...happy cooking !!
Reply
16 Jun 18 08:51 AM
Paneer Tikka Sizzler
5
Foodie#485082
 on 05 Nov 13 06:07 PM


sizzlers are very expensive in restaurants,some times u dont like taste of mushrooms or capsicum.thanks to tarlaji for this recipe,today only i made it specially for my son in law & served with pinapple raita....during diwali something diffrent with yummy taste !!!!!!!
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