Veg Sizzler with Garlic Pepper Sauce Recipe | वेग सिज़्ज़लर गार्लिक पैपर सॉस | Chef Sanjyot Keer

By Your Food Lab · 20 min

Ingredients

Instructions

1. Make the garlic pepper sauce: melt the butter in a saucepan over high heat and cook until brown. Add the flour, stir and cook on low for 4-5 minutes. Gradually add hot water while stirring constantly to avoid lumps, then add the stock cube and stir.
2. Add the celery, chopped garlic, garlic paste and the remaining sauce ingredients. Stir and cook on high for 7-8 minutes, using freshly crushed black pepper.
3. Skim off the foam that forms on top, and cook until the sauce reduces enough to coat the back of a spoon. Set aside.
4. Char the onions: heat the oil in a pan over high heat, add the onions and salt, and let them char for a couple of minutes on one side. Stir, then char the other side as well.
5. Veggies: in the same pan, add oil and butter and heat. Add the garlic, mushrooms and salt, and cook over high heat until the mushrooms release and evaporate their moisture and turn slightly brown.
6. Add the remaining vegetables with salt, sugar and red chilli flakes, and cook over high heat for 3-4 minutes, until cooked but still crunchy.
7. Heat a sizzler pan on the highest flame for a couple of minutes, handling it carefully with tongs. Place it in the wooden case.
8. Spread cabbage over the hot pan, add the cooked rice, then add the vegetables, charred onions, sweet corn and french fries on the side. Pour the hot garlic pepper sauce over everything, grate processed cheese on top, and serve extra sauce on the side.

Summarized from Your Food Lab's video. Watch it for the details.

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