Paneer Tikka Sizzler
Tandoori-style paneer cubes on a sizzler plate with herb-buttered vegetables, lemon rice and a drizzle of makhani gravy. The vegetarian crowd-pleaser of every multicuisine restaurant.
Per serving
Ingredients
- 300 gPaneer, cubed
- 1/2 cupHung curd
- 1 tbspGinger garlic paste
- 1 tbspTandoori masala
- 1 tspRed chilli powder
- 1 tspKasuri methi
- 1 tbspLemon juice
- 1 tspSalt
- 2 tbspOil
- 4Cabbage leaves (blanched)
- 1/2 cupCarrot, julienned
- 1/2 cupBeans, halved
- 1/2 cupCapsicum, cubed
- 1/2 cupOnion, cubed
- 3 tbspButter
- 1 tspMixed herbs
- 1/2 tspPepper
- 2 cupsLemon rice or jeera rice, prepared
- 1 cupMakhani gravy (paneer butter masala style)
Method
- 1
Whisk hung curd, ginger garlic paste, tandoori masala, red chilli, kasuri methi, lemon juice and salt to a marinade.
- 2
Coat the paneer cubes and rest 20 minutes.
- 3
Heat oil and pan-grill the marinated paneer 5-6 minutes until charred at the edges.
- 4
Blanch the veggies in hot salted water 90 seconds, drain. Toss in butter with mixed herbs, pepper and salt for 2 minutes.
- 5
Heat the sizzler plate till smoking. Line with cabbage leaves.
- 6
Pile lemon rice on one half, herb veggies in the centre, paneer tikka on the other half.
- 7
Pour hot makhani gravy over the paneer at the table for the dramatic sizzle. Serve at once.