Grilled Panner with Veggies


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A mouthwatering and low calorie Grilled panner with veggies as a delectable starter item .The marinated paneer cubes are put on the skewer with chopped capsicums, tomatoes and onion and then grilled till golden. Relish the grilled paneer with mint chutney, and lemon wedges.

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Grilled Panner with Veggies recipe - How to make Grilled Panner with Veggies

Preparation Time:    Cooking Time:    Total Time:    

Ingredients

Grilled Paneer with Veggies

Ingredients:
400 gms paneer (cottage cheese) (in slab form)
1 onion, chopped in chunks
1 tomato, chopped in chunks
1 capsicum, chopped in chunks
1/2 tsp grated ginger (adrak)
1/2 tsp crushed garlic (lehsun)
1 tsp finely chopped coriander (dhania)
1/2 tsp green chilli sauce
1/2 tsp soy sauce
1 tsp vinegar
salt to taste
1 tbsp butter
1/2 tbsp oil
1/2 tsp cornflour
For marinade:
1 tbsp vinegar
1/2 tsp sugar
1 tsp chilli sauce
10 to 12 mint leaves (phudina), finely chopped
1/2 tsp finely crushed garlic (lehsun)
salt to taste
Method


For marination:

    For marination:
  1. Cut paneer into 1 chunks.
  2. Mix all ingredients for marinade, till well blended.
  3. Put paneer pieces in marinade.
  4. Toss till all chunks are well coated.
  5. Marinate for 1 hour.

To proceed:

    To proceed:
  1. Remove pieces from marinate.
  2. Do not discard remaining liquid. keep aside.
  3. Brush on all sides with butter.
  4. Place on a nonstick baking tray.
  5. Place under a hot grill till golden.
  6. Flip and ensure the other side is cooked too.
  7. Keep aside.
  8. Heat oil in a heavy saucepan.
  9. Add ginger, garlic stirfry for a moment.
  10. Add onions, stirfry till tender and light pink.
  11. Add capsicum, tomatoes, stir fry for a further 2 minutes on high.
  12. Add all sauces, salt, stir.
  13. Add any leftover marinade to the veggies.
  14. Sprinkle cornflour, stir further 1 minute.

To serve:

    To serve:
  1. Place paneer chunks in centre of serving dish.
  2. Arrange stirfried veggies around paneer in a ring.
  3. Garnish with coriander. serve piping hot.


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This recipe was contributed by v.desai on 28 Nov 2001


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