Kebabs, Paneer

Noorani Paneer Seekh Kebab


Paneer – 250 gms, mashed
Potatoes – 1 cup, boiled and mashed
Bread – 2 slices, moistened and crumbled
Coriander Leaves – 1 tblsp, chopped
Green Chillies – 1/2 tblsp, finely chopped
Cornflour – 1 tblsp
Chaat Masala – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Black Pepper – 1/4 tsp
Salt to taste
Oil to shallow fry

1. Put the paneer in a bowl, add the potatoes, bread, coriander leaves, green chillies and cornflour and mix well.
2. Season with the chaat masala, chilli powder, pepper and salt and knead to make a smooth mixture.
3. Divide the mixture into balls and insert them on oiled skewers, press into 3 inch sausage shapes to make seekh kebabs and refrigerate for 30 minutes.
4. Carefully remove the kebabs from the skewers.
5. Heat the oil in a frying pan and shallow fry the kebabs until they turn golden brown.
6. Push a little green chutney, using a spoon into the holes created by the skewers.
7. Serve the kebabs whole or cut into pieces.
8. Garnish with onion rings and tomato wedges.

Subscribe to our Newsletter

Receive the latest recipes & kitchen tips !

Thanks for subscribing. Please check your mail and confirm the subscription.

Something went wrong.

Leave a Comment

Your email address will not be published. Required fields are marked *