Posts Tagged ‘panner sizzler’

Chili Paneer Sizzler

Sunday, May 13th, 2012

This is one recipe that I ask my Sis to make when she visits home. This is also a favorite with our mom, Sis’s Mom in Law and all our friends. This sizzler is also a “must have” for their weekend get togethers. As I keep saying her recipes are simple and since my Jijaji is a roti/chappati lover she comes up with all sorts of dry subzis and gravies to make through out the week. Over to her then!

Living in Dubai means the weekend starts on Thursday. It is only on thursdays that I get the opportunity to try out new snacks in the kitchen as this is the one day of the week that hubby is at home in the evenings. Most of the time, his friends come home to dinner and being bachelors they expect a full dinner from appetizers to desserts. That means I get to try out new things and bask in the compliments from guys who have been eating out all week. Along with a new spicy vegetable wedges, this week I made this usual paneer dish and as platters are emptying I wish I had made more :) This is a recipe that you can make depending on what you have in the refrigerator. If you have baby corn instead of peppers add it in, if nothing is there just make it with onions, tomatoes and paneer. For more color you can add yellow or red peppers too.


Paneer cubes – thawed – 1 cup
Garlic – 1 clove – chopped fine
Red Onion – – cubed-( 1″ cubes)
Green pepper(capsicum)- 1 – cubed or Cauliflower florets- 1 cup
Tomatoes (not too ripe) 2 tomatoes – cubed
Chilli powder – 1/2 to 3/4 tsp depending on your spice preference
Ketchup – 2 table spoons
salt to taste
Oil – 3 tbsp
Green onions to garnish


The entire recipe should be cooked in high flame so that the veggies are cooked yet they are crisp. Also, the kadai should not be flat but deep and thick bottomed. Make sure that all veggies are chopped to the same size as their cooking time will be the same.

I used frozen cauliflower and frozen paneer and I just thawed them in the microwave for 90 seconds.

Heat oil in a kadai/wok. Add the garlic and onions and saute till the onions turn pink in color. Add the capsicums/cauliflower and saute. Add the paneer. Saute till golden. Add the red chilli powder and saute. Add the tomatoes and salt. Keep tossing till tomatoes are cooked. Tomatoes should not be mashed, but tossed. Due to the high heat you can see it getting cooked without getting soggy. Add the ketchup and toss again. Switch off. Garnish with green onions. Serve piping hot as an appetizer or as a dry subzi for rotis.