How to make Paneer Steak Sizzler -
Paneer and assorted vegetables cooked into sizzlers.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese, Carrots (गाजर)
Cuisine : American
Course : Main Course Vegetarian
For more recipes related to Paneer Steak Sizzler checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Hara Choliya Dahi Ka Chounk Onion-Tomato Masala Aloo Mangodi Carrot Puree (For Babies Between 4-6 Months)
Paneer Steak Sizzler Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 3
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Steak Sizzler Recipe
Cottage cheese 500 grams
Carrots 2
Potatoes 2 medium bunches
French beans 10
Babycorns 6-8
Spring onion greens 2 sprigs
Noodles 100 grams
Oil 4 teaspoons
Salt to taste
Red chillies crushed 1/2 teaspoon
Butter 3 tablespoons
Cashewnuts 10-15
Honey 2 tablespoons
Red chilli powder 1/2 teaspoon
Onions chopped 1 medium
Garlic chopped 3-4 cloves
Ginger chopped 1 inch piece
Tomato puree 1/2 cup
Tomato ketchup 3 tablespoons
Green chilli sauce 1 tablespoon
Green chillies chopped 2
Cornflour/ corn starch 1 tablespoon
Method
Step 1
Slice the paneer into thick roundels. Heat a sizzler plate. Peel and cut the carrots and potatoes into 1½” batons. String the French beans and cut into 1½” pieces.
Step 2
Slice the baby corns into quarters. Boil these vegetables along with baby corn in salted water for 2-3 minutes. Drain and keep aside. Chop the spring onion greens.
Step 3
Boil the noodles in salted water. Drain and refresh in cold water. Spread out so they do not stick. Heat 2 teaspoons of oil in a pan, add the paneer roundels and cook on both sides till red.
Step 4
Season with salt and crushed red chillies. Heat 1 tablespoon of butter in another pan and fry the cashew nuts.
Step 5
Add honey, salt and red chilli powder and stir. Heat the remaining oil, add chopped onions, chopped garlic, chopped ginger and stir fry till pink.
Step 6
Add tomato puree, tomato ketchup and some water. Stir and simmer. Add green chilli sauce and chopped green chillies and mix well.
Step 7
Add the prepared vegetables to the sauce. Add some more water and corn flour dissolved in water. Cook till the mixture thickens a bit.
Step 8
Sprinkle chopped spring onion greens and add vinegar. Mix. Arrange the boiled noodles on the hot sizzler plate.
Step 9
Place the vegetables in sauce on one side and the fried paneer steaks on the other. Sprinkle the fried cashewnuts. Dab with the remaining butter and serve.
Nutrition Info
Calories : 2866 Kcal
Carbohydrates : 220.7 gm
Protein : 118 gm
Fat : 168 gm
Other : 21.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
