There is something irresistible about a sizzling platter arriving at the table. The sound, the steam, the aroma, and the dramatic presentation instantly make an ordinary meal feel special!

This Hot Garlic Paneer Kebab Sizzler brings together buttery corn basmati rice, soft soya paneer kebabs, crisp sautéed vegetables, potato wedges, and a rich, pourable hot garlic sauce. Every component adds a different texture and flavor, making each bite hearty, comforting, and satisfying!

WATCH HOW TO MAKE HOT GARLIC PANEER KEBAB SIZZLER:

Although a sizzler may look elaborate, it is actually a wonderful recipe for entertaining because almost everything can be prepared in advance. The rice can be cooked and seasoned, the kebabs can be shaped, the vegetables can be sautéed, and the sauce can be made before your guests arrive.

When it is time to serve, simply warm each component, heat the cast-iron skillet until extremely hot, assemble everything, and pour over the piping-hot sauce. The final assembly takes only a few minutes, but the result feels dramatic, interactive, and completely restaurant-style.

The temperature of the skillet is the secret to that restaurant-style effect. It needs to be very hot before the food is arranged. A small cube of butter and the warm sauce hitting the hot surface create the signature sound, steam, and aroma that make a sizzler so exciting.

If you like this, please try my other recipes:

• Matar Tikki Chaat Sizzler
• Greek Tomato Fritters
• Stuffed Corn Baati
• Tandoori Paneer Bowl

5 from 2 votes

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Hot Garlic Paneer Kebab Sizzler

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

 

If you love a good sizzler, this one is going to become your new favorite. A sizzling cast-iron skillet loaded with buttery corn basmati rice, melt-in-your-mouth soya paneer kebabs, crisp sautéed vegetables, and a rich hot garlic sauce – it’s comforting, flavor-packed, and perfect for entertaining, with that irresistible restaurant-style sizzle!

Course: Appetizer, Main Course

Cuisine: Indian

Keyword: party

Custom Category: Appetizers, Main Course, Meals, Rice

Servings: 8

Calories: 379 kcal

Author: Nidhi Bothra

Ingredients

Garlic Butter Corn Rice:

• 3 cups cooked basmati rice , from 1 cup uncooked rice
• 1 cup sweet corn kernels
• 1 1/2 tbsp butter
• 1 tsp ginger , finely chopped
• 1 tsp garlic , finely chopped (optional)
• 1 tbsp cilantro , finely chopped
• 1 1/2 tsp mixed herb seasoning
• salt , to taste
• 1/2 tsp black pepper

Soya Paneer Kebab:

For the Base

• 1 cup dry soya granules
• 1 tsp salt
• 2 tsp vinegar

To Blend

• 1 tbsp hung curd or greek yogurt
• 1 inch ginger
• 2 Thai green chilies
• 1 1/2 tbsp cilantro with tender stems

To Mix

• 1 1/2 cups paneer or homemade cottage cheese (chenna) , grated
• 1/2 onions , finely chopped and squeezed dry
• 1 tbsp cilantro , finely chopped
• 2 tsp ghee , melted
• 2 - 2½ tbsp roasted sattu flour (roasted chickpea flour) , adjust if required
• salt , to taste
• 1 tsp roasted cumin powder
• 1 tsp garam masala
• 1 tsp chaat masala
• 1 tsp red chilli powder
• 1 tsp mango powder (amchur)
• 1/2 tsp cardamom powder
• 1/4 tsp black pepper
• ghee , for frying

Hot Garlic Sizzler Sauce:

• 2 tbsp butter
• 1 1/2 tbsp all purpose flour
• 1 tsp ginger , finely minced
• 1 1/2 tsp garlic , finely minced
• 2 tsp garlic paste
• 5 cups water
• 1 vegetable stock cube (vegetable bouillon)
• 2 tbsp tomato ketchup
• 2 1/2 tbsp dark soy sauce
• 1 1/2 tbsp hot sauce
• 2 tsp sugar
• 1/2 tsp black pepper
• salt , if required
• 2 tsp vegan worcestershire sauce , optional
• 2 tbsp cilantro with tender stems , finely chopped

Sautéed Vegetables:

• 1 1/2 tbsp olive oil
• 1/2 cup onions , sliced
• 1 cup mushrooms , sliced
• 2 cups mixed vegetables , blanched until al dente (I used carrots and beans)
• 1 tsp garlic , minced
• salt , to taste
• 1/4 tsp black pepper

Instructions

Garlic Butter Corn Rice:

1. Wash 1 cup basmati rice until the water runs clear. Cook until just done, drain, spread it on a tray, and allow it to cool completely.
2. Heat the butter in a pan and sauté the ginger (and garlic, if using) until fragrant.

3. Add the sweet corn and cook for 2–3 minutes.

4. Season with salt, freshly cracked black pepper, and mixed herb seasoning.

5. Add the cooked rice and gently toss until everything is well combined.
6. Finish with freshly chopped cilantro.

Soya Paneer Kebabs:

1. Wash the soy granules thoroughly 2–3 times, rubbing them gently until the water runs clear.
2. Boil them in plenty of water with 1 tsp salt and 2 tsp vinegar for 10–15 minutes. This helps season the soy and removes its raw taste.
3. Drain the soy granules, rinse under cold water, then transfer them to a muslin cloth and squeeze out all the excess moisture. This is the most important step and ensures the kebabs hold together beautifully.
4. Transfer the squeezed soy granules to a food processor along with the yogurt, ginger, green chilies, and cilantro stems. Pulse until you get a coarse mince. Avoid making it into a smooth paste.

5. Transfer the mixture to a bowl. Add the grated paneer (or homemade chhena), chopped onion, chopped cilantro, melted ghee, roasted sattu flour, and all the seasonings. Mix until everything is well combined. If the mixture feels too soft, add a little more roasted sattu flour.

6. Shape into about 8 kebabs, depending on your preferred size.
7. Pan-fry in ghee over medium heat until beautifully golden and crisp on both sides.

Hot Garlic Sizzler Sauce :

1. Melt the butter over low heat until it turns into fragrant brown butter.
2. Add the all-purpose flour and cook for 1–2 minutes, stirring continuously, to form a smooth roux.
3. Add the minced ginger, minced garlic, and garlic paste. Cook until fragrant.

4. Gradually whisk in the water (or you can use vegetable stock) until smooth.

5. Add the stock cube (if you are using water), tomato ketchup, dark soy sauce, hot sauce, sugar, black pepper, and Worcestershire sauce, if using.

6. Simmer for 8–10 minutes until smooth and glossy, and finish with the finely chopped cilantro.

Sautéed Vegetables:

1. Heat the olive oil and sauté the garlic until fragrant..

2. Add the onions and mushrooms and cook on high heat for 1–2 minutes.

3. Add the blanched vegetables.

4. Season with salt and freshly cracked black pepper.
5. Toss everything together on high heat for about 5 minutes, keeping the vegetables crisp.

To Assemble:

1. Heat your cast-iron sizzler skillet until it is extremely hot.
2. Place a layer of cabbage or lettuce leaves on the skillet.
3. Arrange the garlic butter corn rice, golden soya paneer kebabs, sautéed vegetables, and potato wedges.
4. Pour the hot garlic sauce around the edges of the skillet.
5. Finish with a small cube of butter to create that signature sizzling effect.
6. Serve immediately while it's hot and sizzling.

Recipe Video

Recipe Notes

• I highly recommend using homemade chhena instead of paneer. Soy granules are naturally quite dry, and the moisture from fresh chhena helps keep the kebabs soft, juicy, and tender.
• Squeezing out all the moisture from the soy granules is the secret to perfectly shaped kebabs.
• You can also use mini soy chunks instead of soy granules. Boil, squeeze, and pulse them in the same way.
• Keep the sauce slightly runny, as it will naturally thicken while cooling. It should be pourable so it creates that beautiful sizzling effect on the hot skillet.

Nutrition Facts

Hot Garlic Paneer Kebab Sizzler

Amount Per Serving

Calories 379 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 32mg11%

Sodium 400mg17%

Potassium 310mg9%

Carbohydrates 53g18%

Fiber 11g46%

Sugar 12g13%

Protein 12g24%

Vitamin A 2637IU53%

Vitamin C 12mg15%

Calcium 250mg25%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.