Paneer Taash Kebab
Paneer Taash Kebab is a popular vegetarian Indian appetizer made with vegetables, paneer, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of fiber, vitamins, and minerals, thanks to the vegetables. This variation of the recipe excludes cornflour, making it a low-calorie dish, perfect for people trying to lose weight.
Nutrition Facts
Per serving
Energy
49 kcal
Protein
2 g
Carbs
5 g
Fat
2 g
Fiber
1 g
Ingredients
Carrot, Grated
0.5 cup (100g)
Cabbage
0.5 cup, grated (100g)
Green Peas
0.5 small cup (50g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Rice bran oil
0.5 tbsp (7.5g)
Paneer Homemade (Toned milk)
100 gms (100g)
Instructions
Preparation
-Blanch fresh green peas.
Cooking Steps
In a large mixing bowl, combine the homemade grated paneer, grated carrot, grated cabbage, blanched green peas, ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
Divide the mixture into equal portions and shape them into long cylindrical kebabs.
Preheat the oven to 180°C (350°F).
Arrange the kebabs on a baking sheet lined with parchment paper.
Brush the kebabs with oil and bake for 20-25 minutes until they turn golden brown.
Alternatively, you can shallow fry the kebabs until they turn golden brown on both sides.
Serve hot .