Paneer Sizzler

Ingredients 

• 600 grams cottage cheese (paneer), cut into 3 inch pieces
• 3 teaspoons finely chopped garlic
• 1 teaspoon red chilli flakes
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons freshly chopped parsley leaves
• 4 tablespoons Worcestershire sauce
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons refined flour
• 2 tablespoons melted butter
• 8-10 cabbage leaves, blanched
• French fries to serve

Sautéed vegetables

• 2 teaspoons extra virgin olive oil
• 2 small green zucchinis, cut into diamonds
• 2 small yellow zucchinis, cut into diamonds
• 16-18 button mushrooms, cut into quarters
• 2 teaspoons finely chopped garlic
• A pinch of red chilli flakes
• Salt to taste
• Crushed black peppercorns to taste
• 2 small carrots, cut into diamonds and blanched
• 15-20 broccoli florets, blanched

Herbed rice

• 2 cups cooked basmati rice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped garlic
• 1 teaspoon dried red chilli flakes
• 4 tablespoons freshly chopped coriander leaves
• 4 tablespoons freshly chopped mint leaves
• 2 tablespoons freshly chopped parsley leaves
• A few sprigs of oregano
• Crushed black peppercorns to taste
• Salt to taste

Method

1. For marinating paneer, add garlic, red chilli flakes, salt and crushed black peppercorns in a bowl. Add chopped parsley, Worcestershire sauce, 1 tablespoon oil and mix well. 
2. Add paneer pieces and mix well. Set aside for 10 minutes.
3. Heat remaining oil in a non-stick shallow pan, place the 
4. Heat remaining oil in a non-stick shallow pan, place the paneer pieces and sear on both sides for 1-2 minutes. Take them off the heat.
5. Add butter in the same pan, let it melt and add refined flour. Mix well using a whisk.
6. Add 1 cup water and whisk well. Add salt and mix. Cook till the mixture thickens, strain and set aside.
7. For the sautéed vegetables, heat oil in another non-stick pan. Add green zucchini, yellow zucchini, mushrooms, garlic and dried red chilli flakes.
8. Add salt, crushed black peppercorns, and saute on high heat for 2-3 minutes.
9. Add carrot, broccoli, and toss well. Adjust seasoning and mix well. Cook for a few seconds and take it off the heat.
10. For herbed rice, heat oil in another non-stick pan, add garlic and sauté for a few seconds. Add dried red chilli flakes, chopped coriander and chopped mint leaves. Add chopped parsley, oregano and mix well.
11. Add rice, crushed black peppercorns, salt and mix well. Cook on medium heat for 2 minutes.
12. Take melted butter in a bowl, add a pinch of salt and 4 tablespoons water. Mix well and set aside.
13. Take a very hot sizzler plate and place it on the wooden board. Place cabbage leaves on it.
14. Place the prepared paneer on one side and add a portion of the rice on the side. Add the sautéed vegetables and place French fries.
15. Drizzle a little sauce and add add the butter mixture on top and the sides to make it sizzle. Serve immediately.