Paneer shashlik sizzler

Name: Paneer shashlik sizzler
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: Indian
Ingredients: 400 g, cubed Paneer; 1, in chunks Red bell pepper; 1, in chunks Green bell pepper; 2, in petals Onion; 2 small Tomatoes; 3 cups Cooked basmati rice; 2 tbsp Butter; 2 tsp Soy sauce; 2 tbsp Tomato ketchup; 1 tbsp Vinegar; 3 cloves, minced Garlic; 1 tsp, grated Ginger; 1 tsp Black pepper; 1 tbsp Red chilli sauce; 1 tbsp Sesame seeds; 6 Lettuce leaves; to taste Salt; as needed Oil

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Paneer shashlik sizzler is a festive hot-plate meal with spiced paneer skewers, colourful vegetables and buttery rice. It is the kind of restaurant-style dish that looks dramatic at the table yet can be prepared at home in calm, organised stages.

Serves: 4 people

Preparation time: 40 min

Ingredients

Paneer – 400 g, cubed
Red bell pepper – 1, in chunks
Green bell pepper – 1, in chunks
Onion – 2, in petals
Tomatoes – 2 small
Cooked basmati rice – 3 cups
Butter – 2 tbsp
Soy sauce – 2 tsp
Tomato ketchup – 2 tbsp
Vinegar – 1 tbsp
Garlic – 3 cloves, minced
Ginger – 1 tsp, grated
Black pepper – 1 tsp
Red chilli sauce – 1 tbsp
Sesame seeds – 1 tbsp
Lettuce leaves – 6
Salt – to taste
Oil – as needed

Method

step 1
Whisk together ketchup, soy sauce, vinegar, garlic, ginger, chilli sauce, pepper and a little salt. Toss the paneer, peppers, onion and tomatoes in the marinade and let everything rest for at least 30 minutes so the flavours can settle in.
step 2
Thread the marinated paneer and vegetables onto skewers. Grill them in a hot grill pan or oven until lightly charred at the edges while keeping the paneer soft in the centre.
step 3
Warm the cooked rice in a wide pan with butter, a splash of soy sauce and sesame seeds. Taste and season gently, because the sizzling platter becomes best when each component is seasoned but not overly salty.
step 4
Spread lettuce leaves over a preheated cast-iron platter or a very hot ovenproof pan. Spoon the rice on one side, arrange the skewers and grilled vegetables on top, and drizzle any remaining marinade that has been boiled briefly into a safe glaze.
step 5
Bring the platter to the table while it is still audibly sizzling. Serve straight away so the vegetables stay bright and the rice keeps its buttery fragrance.