Paneer Sizzler with Yellow Rice and Veggies

Prepare the Yellow Rice

1 cup long grain basmati rice

1 tablespoon vegetable oil

½ teaspoon cumin seeds

2 cloves

2 green cardamom pods

2 black cardamom pods

1 bay leaf

½ teaspoon ground turmeric

Salt to taste

Prepare the Veggies

1 tablespoon oil

½ teaspoon cumin seeds

2 cloves

2 teaspoons ginger-garlic paste

½ cup finely chopped onions

2 large tomatoes, roughly chopped

1 cup diced veggies (carrot, potato, cauliflower)

4 to 5 raw unsalted cashew nuts

1 teaspoon red chili powder

¼ teaspoon garam masala

½ teaspoon dried fenugreek leaves

Salt to taste

2 tablespoons green peas

Prepare Paneer Skewers

1 pound paneer, cut into 1½-inch x ½-inch chunks

1 large onion, halved and quartered

1 green pepper, halved and quartered

¼ cup Vegenaise or other vegan mayonnaise

1 teaspoon gram or rice flour

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon red chili powder

½ teaspoon ground turmeric

½ teaspoon ground cumin

1 teaspoon korma masala

½ teaspoon kasuri methi/dried fenugreek leaves

½ teaspoon garam masala

2 tablespoons chopped fresh coriander/cilantro

Salt to taste

2 tablespoons mustard oil

Prepare the Yellow Rice

Soak rice for 30 minutes. Drain and set aside. (While rice is soaking, prepare first step of paneer skewers.)

Heat the oil in a heavy-bottomed pot over medium heat, add cumin seeds, cloves, green and black cardamom pods, bay leaf, and turmeric, stirring constantly. When the seeds crackle, add the rice and salt and sauté for 2 minutes. Add 2 cups of water and bring to a boil. Cover, reduce heat to low, and cook for 10 to 15 minutes until the rice is done (water is all absorbed). Set aside.

Prepare the Veggies

In a heavy-bottomed skillet, over medium heat, heat the oil, add the cumin seeds and cloves. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds. Add the onions and sauté until golden brown. Add the tomatoes, veggies, cashew nuts, chili powder, garam masala, fenugreek leaves, and salt. Simmer until veggies are cooked and flavors absorbed. Add green peas, cover. Remove from heat.

Prepare Paneer Skewers

In a medium bowl, combine the vegan mayonnaise, gram flour, ginger paste, garlic paste, red chili, turmeric, cumin, korma masala, kasuri methi, garam masala, fresh chopped coriander, salt, and one tablespoon of the mustard oil. Mix well to prepare the marinade. Add the paneer, onions, and green peppers to the marinade, making sure to coat all the pieces. Marinate for 15 minutes to absorb flavors.

Arrange the paneer, onions, and green peppers, alternating, on each of the 4 skewers (3 chunks of paneer, 2 pieces each of onion and green pepper on each skewer).

Heat a griddle or non-stick pan over medium heat. Add the remaining tablespoon of mustard oil to the hot pan. Sauté/grill the paneer skewers on all sides until they are lightly browned, approximately 4 to 5 minutes.

Putting it all together

Heat the sizzler plate (cast iron plate) and place on its wooden tray. Arrange the rice and veggies on the hot plate. Place the 4 paneer skewers on top of rice and veggies. For a “sizzle” effect, mix small amount of oil and water and carefully pour onto a hot plate. Serve immediately. (If you do not have a sizzler plate setup, simply serve the paneer skewers on top of the rice and veggies on a hot serving plate.)

Note: For vegan option, substitute tofu for paneer. The paneer and the Indian spices can be found online or in Indian grocery stores

Serves 4

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Paneer Sizzler with Yellow Rice and Veggies