Ingredients Jump to Instructions ↓

  1. 250 gms paneer (cottage cheese)

  2. 2 boiled potatoes

  3. 2 bread slices

  4. 2 diced onions

  5. 2 diced carrot

  6. 2 diced capsicums

  7. 50 gms french beans

  8. 1/2 cup soaked chawli (cow pea / lobhia)

  9. 1/2 cup soaked soya chunks

  10. 1 cup tomato ketchup

  11. 2 tbsp chilli sauce

  12. 1 tbsp ginger-garlic (adrak-lehsun) paste

  13. 2 tbsp soy sauce

  14. 1 tbsp worcestershire sauce

  15. 1 cup curds (dahi)

  16. salt and freshly ground black pepper powder to taste

  17. 4 tbsp butter

Instructions Jump to Ingredients ↑

  1. Mash paneer and boiled potatoes, mix well and keep aside.

  2. Soak bread in water and squeez out water and add to the paneer and potato mixture, add half of ginger garic paste and mix well.

  3. Divide the mixture into equal portions and shape them into cutlets.

  4. Cook each cutlet using little oil till golden and crisp from both the sides. Keep aside.

  5. Boil enough water, add salt and boil the vegetables for 3 minutes.

  6. Drain and keep aside.

  7. Add the soya chunks and chawli to the same water, boil for 3 minutes, drain and keep aside.

  8. Combine the curd with all the sauces, ginger garlic paste,salt and pepper and heat the mixture till thickens. Keep aside.

  9. Heat 4 sizzler plates till very hot.

  10. Put butter on a sizzler plate, arrange the vegetables and paneer cutlets and pour the sauce and serve hot.


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