How to make Paneer Steak Sizzler -

Paneer and assorted vegetables cooked into sizzlers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese, Carrots (गाजर)

Cuisine : American

Course : Main Course Vegetarian

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For more recipes related to Paneer Steak Sizzler checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Aloo Surti Sabzi, Bamiya, Gutti Vankaya Koora (Stuffed Brinjals), Sookhi Urad Dal Amritsari.

Paneer Steak Sizzler

Paneer Steak Sizzler Recipe Card

Print

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.

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MasterChef Sanjeev Kapoor

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.