Paneer Shashlik Sizzler Recipes

PANEER SHASHLIK SIZZLER RECIPE

Steps:

• To begin making Paneer Shashlik Sizzler Recipe,we will prepare the shashlik first.
• Take a bowl and add sugar, pepper powder, vinegar, soy sauce, garam masala powder, tomato ketchup and salt. Take a whisk and mix all ingredients well.
• Add diced onions, bell peppers, paneer, tomatoes, mix and rest for an hour.
• Once they have marinated for an hour, take a skewer and skew all vegetables one after one, alternating with your pattern.
• Put in on hot grill pan, drizzle a little oil and cook on low medium flame till all sides are done. Take care not to burn veggies or paneer.
• To prepare peas pulao, in a kadai, heat a little ghee and sizzle cumin seeds.
• Once the cumin seeds have sizzled add bay leaf, cardamom, clove, cinnamon and saute till aromatic.
• Next add the green chillies peas and salt to taste . Cook covered for a minute.
• Add cooked rice and stir carefully until the flavours blend into rice. Check for salt and adjust.
• Switch off flame.
• Take a sizzler plate (cast iron) and add few drops of oil all over. Heat the sizzler plate for 15 minutes in an oven or on the flame.
• Line it with cabbage or lettuce leaves.
• Place flavored peas pulao on it.
• On the sides place the grilled onions and tomatoes.
• Serve Paneer Shashlik sizzler with Masala Soda Shikanji and Rajma Cutlet for your next party.

PANEER SHASHLIK

Steps:

• Ground all the ingredients required for the spice mix into a fine powder.
• To commence with the Paneer Shashlik Recipe, we will first marinate the paneer cubes. Cut the paneer block into bite-sized cubes. If you are using frozen paneer, make sure to soak them in warm water for 20-25 minutes before marination.
• In a large bowl, add some fresh cream, milk and ginger-garlic paste. Mix coriander powder, Anardana powder, cumin powder, Kashmiri red chilli powder, salt and the special spice mix we had earlier prepared.
• Coat cornflour over the paneer cubes by sprinkling some on top and mixing them well. Remember to coat the marinade on the paneer carefully with light hands to prevent the crumbling of the paneer.
• Cover with cling film and refrigerate the marinade for 1-2 hours.
• Time to roast the veggies! In a pan, take some oil and add the bell peppers, onions and tomatoes. Let them simmer for a while and add 1 tsp of Kashmiri red chilli powder, 1 tsp garam masala and salt. Sautée them for around 2-3 minutes. Do not let the veggies soften a lot.
• In a bamboo or a metal skewer, arrange the veggies and paneer in a pattern. Since capsicums and onions are hard, place them on the top and bottom to secure the paneer. Make sure the vegetables and the paneer are of the same size. This ensures all parts of the Paneer Shashlik are cooked equally. Repeat the process of arranging the ingredients on the skewer until you have 5-6 ready.
• On a non-stick Tava or griller, sprinkle 2-3 tsp of oil and place the skewer. Keep turning until the paneer develops a golden-brown outer coat.
• Serve them immediately while they're hot. Place them on a platter and squeeze half a lemon to add a tangy aftertaste. Finally, garnish with chopped coriander leaves.
• Serve alongside coriander-mint chutney and sliced onions.