Chilli Paneer Sizzler
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
For the Cutlets
- 473.18 ml mashed panir
- 236.59 ml mashed potatoes
- 1 slice bread (crusts removed, soaked in water and squeezed)
- 14.78 ml cornflour
- 59.14 ml red capsicum, finely chopped
- 2-3 finely chopped green chilies
- 9.85-14.78 ml green coriander, finely chopped
- 7.39 ml asafoetida powder
- salt and pepper
- ghee (for frying)
-
For the Barbecue Sauce
- 9.85 ml ghee
- 4.92 ml lemon juice
- 4.92 ml brown sugar or 4.92 ml honey
- 4.92 ml vegetarian worcestershire sauce (homemade or bonafide)
- 4.92 ml lemon juice
- 2.46 ml chili sauce or 2.46 ml chili powder
- 2.46 ml mustard powder
- 118.29 ml tomato sauce
- 118.29 ml water
directions
- For the barbecue Sauce: Combine ghee, lemon juice, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, tomato sauce and water in a pan and cook on low heat till it is slightly thick.
- For the Cutlets: Mix the mashed paneer, potatoes, soft bread, chopped capsicums, green chilies, coriander leaves, salt, pepper and cornflour and divide the mixture into large steak-shaped cutlets. Set aside.
- At the time of serving, steam the vegetables of your choice and keep them hot.
- Keep the sizzler plate on very high heat. Now fry the cutlets till they turn golden brown. Put 1 teaspoons of butter on the sizzler plate. Arrange the cutlets and cooked vegetables around it. Pour barbecue sauce on the cutlets and serve hot.
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