Indian Sizzler Recipe that will Wow You

Indian Veg Sizzler (Paneer Sizzler Recipe)

This renowned restaurant dish is a combination of Indo-Chinese cuisine. It's also known as Veg Shashlik Chinese Sizzler and Paneer Sizzler. We are frequently afraid of cooking something at home because we believe there will be a lot of labor involved. But believe me when I say that if you have a bowl of leftover rice, this simple meal comes together in under 30 minutes. 

The nice thing about this Veg Sizzler recipe is that you can add whatever you like, such as any type of vegetables, paneer, or other proteins that are readily available in your kitchen, and enjoy this tantalizing hot sizzler at home. The sizzler is served on a sizzling dish and has a smokey, fragrant sizzling flavor. You may change up this dish in a variety of ways; all you need is a sizzler plate.

Serve the Veg Sizzler with Rice, crispy baby corn, fried noodles, and french fries as a one-dish weeknight supper or as a main course dish at dinner gatherings.

Follow the complete step-by-step recipe below to prepare Veg Sizzler at home.

Preparation Time: 15mins

Cooking Time: 30mins

Servings: 2-3 person

Checklist of Ingredients:

To make Fried Rice

• 1 cup chopped vegetables (carrot, red & green capsicum, beans)
• 1 medium onion, chopped (finely chopped)
• 1 teaspoon oil
• 1 and 1/2 cups cooked rice
• Season with salt to taste
• black pepper, to taste
• 1 teaspoon garlic (finely chopped)
• 2 green chilies (finely chopped)
• 2 tbsp. spring onions (chopped)

To make Stir-Fried Vegetables

• 1/2 cup blanched broccoli
• 1/2 cup blanched broccoli
• 1/2 sliced zucchini
• 1/4 cup julienned carrots
• 6-7 sauteed french beans
• 1/2 cup fried paneer cubes
• 1 onion, medium size (cut into big pieces and separated)
• 1 cup bell peppers of various colors (cut into 1-inch pieces)
• 3-4 cups baby corn (blanched and fried)
• 1 teaspoon oil
• Season with salt to taste
• black pepper
• 1 tablespoon red chili sauce (or 1 green chili chopped)

For the sauce:

• 2 green chillies (finely chopped)
• 2 teaspoon garlic (finely chopped)
• 2 teaspoon ginger (finely chopped)
• 1 tbsp. white vinegar
• 1 tbsp. oil
• 1 tbsp. of green chili sauce
• 1 tbsp. of soy sauce
• Salt to taste
• 2 tbsp. spring onions (finely chopped)
• 1 tbsp. tomato ketchup
• black pepper, to taste, 
• 2 tbsp. schezwan sauce
• 1 tablespoon cornstarch
• 1 cup of water
  
  

Other ingredients include:

• Fried Noodles
• French Fries
• Few Cabbage Leaves

Instructions

Prepare the rice

1. 1 tablespoon oil, heated in a pan/wok over medium-high heat Add the chopped garlic and cook for approximately 1 minute, or until the raw scent disappears. Then add the onions and cook, stirring frequently, for about 2 minutes.
   
   
2. Cook for 2 minutes after adding the mixed veggies (green beans, red and green capsicum, and carrot). (Note: Everything must be sautéed on medium-high or high heat.)
   
   
3. Season it to taste with salt and black pepper. If desired, garnish with red chili flakes or chopped green chilies.
   
   
4. Cook for a few minutes, until the cooked rice is heated through, in the pan or wok. If you have huge clumps of rice, use the back of a spoon to break them apart. Stir-fry well to avoid rice grains breaking. The rice is done. Set it away.

Preparing the Stir-Fried Vegetables

1. Warm a pan over medium-high heat once again. Allow the 1 tablespoon of oil to heat up. Then add the onion, red and green capsicum (bell pepper), and stir fried for 2-3 minutes on high heat.
   
   
2. Add 1/2 cup blanched broccoli, 4-5 sliced mushrooms, 1/2 zucchini cut, 1/4 cup carrot julienned, and 6-7 blanched french beans.
   
   
3. Saute all of the vegetables for 2-3 minutes over medium-high heat, or until the vegetables are gently cooked. Then, to taste, season with salt and black pepper. 1 tablespoon of red chili sauce Combine thoroughly. Remove from the heat and set aside.
   
   
4. Butter the sizzler pan or regular pan, then add the paneer cubes. Apply some butter/oil around the paneer with a brush. And cook it on a low-medium heat.
   
   
5. Flip the paneer cubes after 3-4 minutes. Cook until all sides are golden and crispy, then transfer to a dish. Set aside.

Prepare the Sauce

1. In a small mixing bowl, combine 1 tablespoon cornflour (corn starch) and 2 tablespoon water to make a smooth paste. Set aside.
   
   
2. In a heated pan, add some oil. Garlic and ginger, finely chopped Cook for 1-2 minutes, or until the garlic is light brown.
   
   
3. 2 tablespoons coarsely chopped spring onion and 2 chopped green chilis (white and green part). Cook for 1 minute.
   
   
4. Reduce the heat to medium and stir in 1 tablespoon green chili sauce, 1.5 tablespoon soy sauce, 1 tablespoon tomato ketchup, and 2 tablespoons schezwan sauce. Combine thoroughly.
   
   
5. Combine the cornflour+water slurry with 1 tablespoon white vinegar in the soy sauce mixture. Mix thoroughly. Turn the heat up to medium and add 1 cup of water. You may use less water to make a thicker gravy or sauce.
   
   
6. Season to taste with salt and black pepper. Combine thoroughly. (Add salt, taking in mind that the soy sauce contains salt as well.)
   
   
7. Allow it to simmer for 3-4 minutes, or until the sauce has thickened. When finished, turn off the heat and set aside.
   
   

Prepare the sizzler (Assemble)

1. The last step is to get the sizzler tray ready. For around 4-5 minutes, heat the sizzler plate. It must be quite hot. Reduce the heat to low and lightly oil the sizzler pan. Line the baking dish with cabbage leaves.
   
   
2. Place the hot sizzling dish with the cooked rice, stir-fried veggies, fried baby corns, and grilled paneer cubes.
   
   
3. Pour the sauce over it and top with spring onions. Turn off the heat and rub a 1/2 teaspoon of melted butter down the sides of the pan to make it sizzle. Lift the sizzler pan carefully and lay it on the wooden board (which is part of the sizzler pan) to serve with french fries, crispy fried noodles, and baby corn.
   
   

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