Paneer tikka sizzler

Posted on June 25, 2009. Filed under: sizzler | Tags: |

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.

Preparation Time : 15 mins.
Cooking Time : 60 mins.

Makes 2 sizzlers.

For the paneer tikkas
1½ cups paneer (cottage cheese), cut into 50 mm.
½ cup onions, cut into thick wedges
½ cup capsicum, cut into 50 mm. (2″) pieces
½ cup thick curds
½ teaspoon Bengal gram flour (besan)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli powder
½ teaspoon kasuri methi (dried fenugreek leaves)
½ teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons mustard oil
salt to taste
For the yellow rice
1 cup long grained rice
½ teaspoon cumin seeds (jeera)
25 mm. (1″) stick cinnamon (dalchini)
2 cloves (laung)
1 bay leaf (tej patta)
¼ teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
For the makhani sauce
5 large tomatoes, roughly chopped
2 cloves (laung)
4 to 5 cashewnuts
½ teaspoon cumin seeds (jeera)
2 teaspoons gingergarlic paste
½ cup onions, finely chopped
1 teaspoon chilli powder
3 tablespoons cream
¼ teaspoon garam masala
½ teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon oil
1 tablespoon butter
salt to taste
For the stuffed capsicum
1 capsicum
½ cup corn kernels, boiled
½ cup green peas, boiled
½ teaspoon roasted cumin seed (jeera) powder
1 teaspoon chopped coriander
salt to taste
Other ingredients
1 tablespoon oil mixed with 1 tablespoon of water
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
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
1. Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and
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
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
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.
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