About the Recipe:
Nilgiri Paneer Kebab, a culinary masterpiece, combines the richness of grated paneer with the freshness of blanched spinach, creating a delightful treat for your taste buds. The dish perfectly harmonises textures and flavours, offering a unique twist to traditional kebabs.
Why You Will Love This Recipe:
Embrace the Nilgiri Paneer Kebab for its mouthwatering blend of paneer, spinach, and spices. The kebabs, shallow-fried to golden perfection, boast a tantalising aroma and a rich, creamy taste that will leave you yearning for more.
Ensure the spinach is well-drained after blanching to enhance the kebab’s texture. Additionally, using freshly grated paneer contributes to a creamier consistency. Adjust the red chilli powder to suit your spice preferences for an extra kick.
Serving and Storing Suggestions:
Serve the Nilgiri Paneer Kebab hot, accompanied by a zesty green chutney. These kebabs make for a delightful appetiser at gatherings and can be stored in an airtight container in the refrigerator for up to two days.
Other Similar Recipes:
Explore our collection for enticing recipes like “Spicy Spinach Paratha” and “Paneer Tikka Masala” to complement your culinary journey.
Spinach and paneer in Nilgiri Paneer Kebab provide a wholesome and nourishing meal with a powerhouse of nutrients, including calcium, iron, and vitamins.
Nilgiri Paneer Kebab
- 250 g Paneer (grated)
- 3 tbsp Oil
- 1 tsp Ginger (grated)
- 1 tsp Garlic (grated)
- 2 cups Spinach Leaves (chopped and blanched)
- 1 cup Potatoes (boiled, peeled, and mashed)
- 1/2 cup Peas (boiled and mashed)
- 1 tbsp Cashew Nuts (finely crushed)
- 2 tbsp Coriander Leaves (chopped)
- 1 tbsp Chana Powder
- 2 tbsp Cornflour
- Salt to taste
- 1 tsp Chaat Masala
- 1 tsp Lemon Juice
- 1 tsp Dry Pomegranate Powder
- 1/2 tsp Red Chilli Powder
- Heat 1 tbsp of oil in a pan.
- Saute ginger and garlic for a few seconds.
- Add spinach and saute till water is absorbed.
- Allow it to cool, then add paneer, potatoes, peas, cashew nuts, coriander leaves, chana powder, and cornflour. Mix well.
- Season with salt, chaat masala, lemon juice, pomegranate powder, and chilli powder. Knead into a firm mixture.
- Divide into balls and shape into round kebabs.
- Heat the remaining oil in a non-stick pan and shallow fry kebabs on both sides till golden brown.
- Serve hot with green chutney.
Frequently Asked Questions (FAQs):
How can I make the kebabs spicier?
Start by adding an extra pinch of red chilli powder to the mixture. For spice enthusiasts, pairing these kebabs with our “Fiery Mint Chutney” will elevate the heat to suit your taste.
Can I prepare the mixture in advance?
Absolutely! Prepare the mixture a few hours ahead and refrigerate. This saves time and allows the flavours to meld, enhancing the kebabs’ taste.
Can I bake these kebabs instead of frying?
Yes, you can bake them for a healthier alternative. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes or until golden brown.
Are there vegetarian sides to pair with Nilgiri Paneer Kebab?
Certainly! Try our “Palak Pulao” or “Mango Mint Raita” to complement the kebabs and create a wholesome vegetarian feast.
What’s the best way to store leftovers?
Store any leftover kebabs in an airtight container in the refrigerator for up to two days. Place them in a preheated oven for 10 minutes or until warmed through to reheat.
“Image is only for illustrative purposes and not that of the actual recipe”