Sizzling Paneer Shashlik: A Restaurant-Style Indian Vegetarian Feast
1 hour 10 minutes
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About Sizzling Paneer Shashlik: A Restaurant-Style Indian Vegetarian Feast
Transport your taste buds to India with the smoky allure of Sizzling Paneer Shashlik! Imagine tender paneer and vibrant vegetables, grilled to perfection and served on a sizzling platter. This dish is a feast for the senses.Marinated in aromatic spices, the paneer and vegetables create a symphony of flavors. Served alongside fragrant herbed rice and a refreshing salad, this restaurant-worthy meal is guaranteed to impress your guests.Perfect for dinner parties or a special occasion, the Sizzling Paneer Shashlik offers a dramatic presentation and an unforgettable culinary experience. The combination of textures and bold spices makes this dish truly exceptional.
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Recipe Time & More
Prep20 minutes
Cook50 minutes
Total1 hour 10 minutes
Ingredients
For the Paneer Marinade
- 500 gm Cottage Cheese cubed
- 2 Tbsp Oil
- 1 tsp Chili Flakes
- 1 tsp Herbs mixed
- 1 tsp Pepper black
- 1 tsp Salt
For the Vegetables
For the Garlic Sauce
For Assembling
- 1 cup Cabbage Leaves
Instructions
- In a pan, sauté the boiled mixed vegetables with a little oil and salt. Set aside. Separately, grill the chopped potatoes, onions, halved tomatoes, and chopped spinach on a hot grilling plate with a little oil and salt. Add minced garlic to the spinach while grilling.
- Cut the paneer into cubes. Marinate the paneer with the oil, chili flakes, mixed herbs, black pepper, and salt. Grill the marinated paneer for about 5 minutes until lightly charred. Set aside.
- In a pan, melt the butter and add the cooked rice. Season with salt, pepper, and chopped parsley. Mix well and set aside.
- In a pan, melt the butter and sauté the minced garlic until fragrant. Add water, cornstarch slurry, salt, and pepper. Simmer until the sauce thickens. This creates a rich and flavorful sauce to complement the shashlik.
- Heat the sizzler plate for 15 minutes. This ensures the food stays hot and creates a dramatic sizzling effect. Place cabbage leaves on the hot sizzler plate. Arrange the grilled vegetables, paneer, and herbed rice on top. Drizzle generously with the garlic sauce.
- Serve the sizzling Paneer Shashlik immediately.
Recipe Notes
Good To Know
- For an extra smoky flavor, briefly place a small piece of hot charcoal in a bowl within the finished sizzler platter, drizzle with a little oil, and cover for 2-3 minutes to infuse the dish with a restaurant-style smokiness.
- If you prefer a vegan version, substitute paneer with firm tofu and use plant-based yogurt in the marinade; press the tofu well beforehand to help it absorb the flavors.
- Thread the marinated paneer and vegetables onto skewers and chill for at least 30 minutes before grilling—this helps the marinade adhere better and prevents the paneer from breaking apart on the grill.
- For an eye-catching presentation, use a mix of red, green, and yellow peppers, and consider adding pineapple chunks for a sweet and tangy twist that balances the heat of the marinade.
Expert Tips
- Don't overcrowd the skewers. Leave a little space between the paneer and vegetables for even cooking.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- For a spicier sizzler, add a pinch of red chili flakes or a finely chopped green chili to the marinade.
Storage Instructions
- Leftover sizzler can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a skillet until warmed through.
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Recipe Nutrition
Calories: 384kcalCarbohydrates: 16gProtein: 21gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 1520mgFiber: 2gSugar: 8g
Shakuntla Tulshyan
Articles: 90
5 Comments
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This is wonderful! Can’t wait to taste it.
Such a great recipe! Can’t wait to try it.
Scrumptious… slurrp slurrp 🙂
this recipe rocks
I’m excited to make this at home!