Paneer sizzler in chilli garlic sauce with rice

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This paneer sizzler layers pan-fried paneer, roasted vegetables and rice under a glossy chilli garlic sauce. It is hearty, colourful and ideal when you want the comfort of a complete meal with the theatre of a sizzling platter.

Serves: 4 people

Preparation time: 180 min

Ingredients

• Paneer – 350 g, cubed
• Cooked rice – 3 cups
• Broccoli – 1 small head, florets
• Carrot – 1, sliced
• Baby corn – 8
• Beans – 150 g
• Garlic – 5 cloves, minced
• Tomatoes – 3, chopped
• Tomato puree – 2 tbsp
• Soy sauce – 1 tbsp
• Red chilli sauce – 1 tbsp
• Cornflour – 1 tsp
• Spring onion – 2
• Butter – 1 tbsp
• Oil – as needed
• Salt – to taste
• Black pepper – to taste

Method

step 1
Pat the paneer dry and pan-fry it in a little oil until the edges turn lightly golden. Remove it to a plate so it stays tender instead of overcooking in the sauce.
step 2
Blanch or stir-fry the broccoli, carrot, beans and baby corn until just tender. Keeping the vegetables slightly crisp makes the final platter taste fresher and gives better contrast with the soft rice and paneer.
step 3
For the sauce, sauté garlic in a little oil, add chopped tomatoes and tomato puree, then cook until thick and jammy. Stir in soy sauce, chilli sauce, pepper and a splash of water, then finish with cornflour slurry so the sauce coats the paneer nicely instead of running off.
step 4
Warm the rice with butter and sliced spring onion. Add the paneer to the sauce and toss gently just long enough to glaze it without breaking the cubes.
step 5
Line a very hot platter with cabbage or lettuce leaves if you like, spoon on the rice, arrange the vegetables and paneer, then pour over extra chilli garlic sauce. Serve immediately while the plate still crackles.