About paneer kabab recipe
It’s impossible to have a home filled with children’s laughter without moms worrying about their proper and nutritious diet. In line with this, today I’m going to share a fantastic paneer kebab recipe with you. Crispy on the outside and soft on the inside, paneer kebabs are as delicious to eat as they are easy to make. Kebabs can be made in both vegetarian and non-vegetarian styles.
But even vegetarian kebabs are unparalleled in taste. They can be served with tomato ketchup, green chutney, or tamarind chutney. This is an excellent tea-time snack recipe. Typically, paneer is used to make various dishes, such as paneer pakora, matar paneer, palak paneer, paneer paratha, etc. Paneer kebabs can be made in two ways:
- Seekh Paneer Kebab: Paneer and other vegetables are threaded onto skewers one by one and then fried.
- Round Tikki Style: These are shaped into small, round patties and then cooked.
Paneer has numerous health benefits. It is an excellent source of calcium, protein, phosphate, folate, and more. Paneer is beneficial for our body in every way. It not only strengthens bones but also aids in mental development. For making these kebabs, I have used grated paneer mixed with potatoes, carrots, capsicum, and spices, and then shallow-fried them.
Store-bought paneer often comes with complaints of adulteration. So, for these kebabs, I have prepared the paneer at home.
Paneer can be prepared easily at home, ensuring there’s no unnecessary water in it—this is something to keep in mind. If you want to make healthy kebabs at home, making paneer yourself is an excellent option. These kebabs can be packed in children’s lunch boxes or served as an appetizer at family functions to impress guests.
While assembling all the ingredients for making kebabs may take a few extra minutes, their delightful taste makes the effort worthwhile. Once you try them, you’ll love making them repeatedly. If you enjoyed this recipe, be sure to check out my other recipes by clicking the link below.
Subtitle
About paneer kabab recipe
Ingredients
How to make paneer kabab
Tips and FAQ
Ingredients
Grated Paneer – 200 grams
Mashed Potatoes – 4–5
Roasted Gram Flour (Besan) – 2 tablespoons
Carrots – 3 small
Capsicum – 1
Fresh Coriander Leaves
Green Chilies – 3
Cashew Pieces
Ginger Paste – 1 teaspoon
Roasted Cumin Powder – 1 teaspoon
Chaat Masala – 1 teaspoon
Salt – to taste
Garam Masala – 1 teaspoon
Black Pepper Powder – 2 teaspoons
Oil – for frying
How to make paneer kabab
To make paneer kebabs, first, grate the paneer. In a pressure cooker, add potatoes, salt, and water, and cook until 4–5 whistles. Let the cooker cool down, peel the potatoes, and mash them using a masher. Take a non-stick pan and add two tablespoons of gram flour (besan). Roast it until it emits a fragrant aroma. Once the aroma develops, turn off the flame and let the roasted gram flour cool.
Now, take a bowl and add the grated paneer, mashed potatoes, and roasted gram flour. Along with these, add finely chopped carrots, capsicum, fresh coriander leaves, and green chilies. Also, add cashew pieces, ginger paste, roasted cumin powder, black pepper powder, chaat masala, garam masala, and salt. Mix everything thoroughly to form a dough-like mixture.
Shape the prepared mixture into small balls and lightly press them between your palms to flatten them slightly. Heat a non-stick pan and add a little oil. Once the oil is hot, place the kebabs one by one in the pan. Cook on one side until golden brown, then flip them with the help of a spatula and cook the other side. Repeat the process until all the kebabs are cooked evenly.
Serve the hot kebabs with green chutney, tamarind chutney, or tomato ketchup. Your delicious evening snack, paneer kebabs, is ready.
Tips
You can adjust the quantity of spices according to your taste.
If you are making paneer at home, ensure that all the excess water is removed thoroughly. If there is extra water in the paneer, the kebabs may not form properly and might not set well during preparation.
FAQ
Is it necessary to grate the paneer while making kebabs?
Yes, absolutely! Grating the paneer ensures that there are no lumps in the mixture, making it smoother and easier to work with. This also helps in achieving perfectly textured kebabs without any unevenness.
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