Chilli Paneer Sizzler Recipe

Name: Chilli Paneer Sizzler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cutlets; 2 cups mashed panir; 1 cup mashed potatoes; 1 slice bread (crusts removed, soaked in water and squeezed); 3 teaspoons cornflour; 1/4 cup red capsicum, finely chopped; 2 -3 finely chopped green chilies; 2 -3 teaspoons green coriander, finely chopped; 1 1/2 teaspoons asafoetida powder; salt and pepper; ghee (for frying); For the Barbecue Sauce; 2 teaspoons ghee; 1 teaspoon lemon juice; 1 teaspoon brown sugar or 1 teaspoon honey; 1 teaspoon vegetarian worcestershire sauce (homemade or bonafide); 1 teaspoon lemon juice; 1/2 teaspoon chili sauce or 1/2 teaspoon chili powder; 1/2 teaspoon mustard powder; 1/2 cup tomato sauce; 1/2 cup water

Servings: persons

For the Cutlets
2 cups mashed panir
1 cup mashed potatoes
1 slice bread (crusts removed, soaked in water and squeezed)
3 teaspoons cornflour
1/4 cup red capsicum, finely chopped
2 -3 finely chopped green chilies
2 -3 teaspoons green coriander, finely chopped
1 1/2 teaspoons asafoetida powder
salt and pepper
ghee (for frying)
For the Barbecue Sauce
2 teaspoons ghee
1 teaspoon lemon juice
1 teaspoon brown sugar or 1 teaspoon honey
1 teaspoon vegetarian worcestershire sauce (homemade or bonafide)
1 teaspoon lemon juice
1/2 teaspoon chili sauce or 1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1/2 cup tomato sauce
1/2 cup water

1
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.
2
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.
3
At the time of serving, steam the vegetables of your choice and keep them hot.
4
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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the Cutlets, 2 cups mashed panir, 1 cup mashed potatoes, 1 slice bread (crusts removed, soaked in water and squeezed), and more.

Yes, Chilli Paneer Sizzler falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilli Paneer Sizzler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions