Paneer Tikka Sizzler
by Tarla Dalal
Added to 921 cookbooks
This recipe has been viewed 189326 times
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.
- 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.
- Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
- Arrange the paneer, onions and capsicum on 4 skewer sticks.
- 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).
- Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
- Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.
- When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.
- 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.
- Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and simmer for 15 to 20 minutes. Cool completely.
- Blend to a smooth purée in a liquidiser. Strain the purée through a sieve and keep aside.
- Melt the butter in a pan and add the cumin seeds.
- When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
- Add the onions and sauté till the onions turn golden brown.
- Add the strained purée, chilli powder, cream, garam masala, kasuri methi
- Cut the capsicum into 2 halves horizontally, scoop out the seeds to create an empty shell.
- Parboil the capsicum in salted water, drain and keep aside.
- Combine the corn, peas, cumin seed powder, coriander and salt and mix
- Fill this mixture in the capsicum halves and keep aside till required.
- Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
- Arrange half the warm yellow rice in the centre of each cast iron plate.
- Place one stuffed capsicum on one side of each sizzler plate.
- Top with 2 skewers of the paneer tikkas.
- Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Serve immediately with the makhani sauce.
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