Paneer Kebab
Paneer Kebab is a popular vegetarian appetizer that is perfect for parties and gatherings. This recipe uses paneer, a type of Indian skimmed milk paneer, marinated in flavorful spices and grilled to perfection. It's a great source of protein and calcium, making it a healthy snack option. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
85 kcal
Protein
4 g
Carbs
8 g
Fat
5 g
Fiber
1 g
Ingredients
Common salt
0.5 tsp (2.5g)
Red Onion
0.25 cup, grated (50g)
Chopped Green Chilli
2 tsp (4g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin Powder
1.5 tsp (3g)
Garam Masala
1 tsp (3g)
Olive Oil
0.5 tbsp (7.5g)
Fresh Mint (chopped)
4 tbsp (20g)
Fresh Coriander Leaves (chopped)
4 tbsp (20g)
lemon juice
0.5 tbsp (7.5g)
Paneer Homemade (Toned milk)
1 crumbled, cup (200g)
Instructions
Cooking Steps
Pan fry Method
In a large mixing bowl, combine crumbled paneer, red onion, green chilies, fresh coriander leaves, and fresh mint leaves.
Add ginger-garlic paste, cumin powder, garam masala, salt, lemon juice. Mix and mash well to combine and let it marinate for 20-30 minutes.
Heat a non-stick pan on medium heat and lightly oil it.
Take a small portion of the paneer mixture and shape it into a round kebab.
Place the kebab on the heated pan and cook for 2-3 minutes on each side or until golden brown and slightly charred.
Serve it
Oven Method:
In a large mixing bowl, combine crumbled paneer, red onion, green chilies, fresh coriander leaves, and fresh mint leaves.
Add ginger-garlic paste, cumin powder, garam masala, salt, lemon juice. Mix and mash well to combine and let it marinate for 20-30 minutes.
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease it.
Shape the paneer mixture into round kebabs and place them on the prepared baking tray.
Brush the kebabs lightly with oil for a crispy texture.
Bake in the preheated oven for 15-18 minutes, flipping them halfway through to ensure even browning.
Serve hot.