Paneer Piccata With Sautéed Veggies And Garlicky Herb Rice - Italian To Indian Veg Version Piccata

Name: Paneer Piccata With Sautéed Veggies And Garlicky Herb Rice - Italian To Indian Veg Version Piccata
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer; Salt to taste; 1/2 tsp Black pepper powder; 4 cauliflower florets; 1/4 Red bell pepper; 1/4 Yellow bell pepper; 1/4 green capsicum; 1/2 carrot; 150 g Cooked rice; 2 cloves Garlic; 2 tbsp (chopped) Cilantro; 1 tbsp (chopped) Dill leaves; 150 ml Vegetable stock; 1 tbsp Lemon juice; 1/2 tsp lemon zest; 1 tsp Corn starch; 2 tbsp Olive oil; 1/2 tsp vinegar; 3 tsp butter; Water as required; 1/2 tsp oregano; 1/2 tsp chili flakes; 3 tsp chopped dil leaves; 2 tsp chopped cilantro; 1/2 cup vegetable stock; 2 tsp crushed ginger garlic chili; 6 pepper corns; 1 tsp lemon juice

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA2025 #CookpadApron2025 #Week21
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#PaneerPiccata #CottageCheesePiccata
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#Lemonzest #Lemon #Butter #OliveOil #Garlic #DillLeaves #Celantro #Paneer #ItalianHerbs #Oregano #ChiliFlkes #CornStarch #CottageCheese #Capsicum #Cauliflower #Carrot #Bellpeppers
📌Piccata is an Italian-American dish. It has a tangy, bright, buttery flavour.
📌 As I am a vegetarian and of course challenge is Desi and Videshi, so I made Paneer Piccata and gave it an Indian touch. Usually, parsley, capers, thyme, wine, or sherry are to be used to make this dish.
📌I used black pepper corns, dil leaves, cilantro, boiled vegetable stock, and the main ingredient - Paneer / Cottage Cheese.
📌Try this Videshi dish of Deshi Vegetarian version of Piccata. I am sure, you will enjoy it.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

30 minutes

2 servings

200 gPaneer
Salt to taste
1/2 tspBlack pepper powder
4cauliflower florets
1/4Red bell pepper
1/4Yellow bell pepper
1/4green capsicum
1/2carrot
150 gCooked rice
2 clovesGarlic
2 tbsp(chopped) Cilantro
1 tbsp(chopped) Dill leaves
150 mlVegetable stock
1 tbspLemon juice
1/2 tsplemon zest
1 tspCorn starch
2 tbspOlive oil
1/2 tspvinegar
3 tspbutter
Water as required
1/2 tsporegano
1/2 tspchili flakes
3 tspchopped dil leaves
2 tspchopped cilantro
1/2 cupvegetable stock
2 tspcrushed ginger garlic chili
6pepper corns
1 tsplemon juice

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Steps

30 minutes

1

Marinate paneer with salt and black pepper for 10 minutes.
2

Make a thin coating of corn starch on both sides of the paneer. Grill the paneer until golden on both sides in olive oil and butter mixed.
3

In a pan, add water, and salt to taste. Boil cauliflower, bell peppers, capsicum, and carrot until just tender. Strain all water. This vegetable stock will be used to make buttery lemon piccata sauce. Saute boiled veggies in olive oil on a high flame. Toss them in ginger, chili, black pepper powder, salt, and lemon juice. Transfer in a plate.
4

In a pan, sauté minced garlic, ginger chili in butter and olive oil. Add cooked rice, cilantro, dill, salt, oregano, and chili flakes. Mix well.
5

Garlicky Herb Rice is ready. Transfer in a plate.
6

Add chopped coriander and dil leaves. Thicken with corn starch slurry. Stir well. Check the sauce consistency. Turn off the gas.
7

For the tangy sauce, add butter, pepper corns, ginger chili, and lemon zest. Add veggie stock and lemon juice, vinegar, and salt.
8

Assemble all the ready dishes on a plate. Serve grilled paneer piccata with tangy lemon sauce, sautéed veggies, and garlicky herb rice.

Tips

For extra flavor, you can add a pinch of red chili flakes to the herbed rice or garnish the dish with lemon zest before serving.

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Manisha Sampat @PURE_VEG_TREASURE

on August 18, 2025 16:18

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐