Paneer Yogurt Kebab
Paneer Yogurt Kebab is a healthy and delicious Indian appetizer that is perfect for weight loss. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. It is a great source of protein and calcium, thanks to the paneer. However, people with a dairy allergy should avoid this dish. The kebabs are low in calories and fat, making them a great option for weight loss.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
82 kcal
Protein
5 g
Carbs
8 g
Fat
3 g
Fiber
0 g
Ingredients
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Red chilli Power
1 tsp (1g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Red Onion
0.5 cup, chopped (80g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garam Masala
0.5 tsp (1.5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
0.5 tsp (1g)
Paneer Homemade (Toned milk)
1 crumbled, cup (200g)
Hung Curd
1 small cup (100g)
Instructions
Preparation
For Hung curd:
Place a muslin cloth and place it over a bowl.
Pour the plain yogurt/curd into the muslin cloth.
Hang the bundle, Let the bundle hang for 4-6 hours or overnight in the refrigerator.
Cooking Steps
In a mixing bowl, add paneer, hung curd, chopped onions, coriander leaves, ginger paste, garlic paste, cumin powder, red chili powder, coriander powder, garam masala, and salt. Mix well until all the ingredients are combined.
Divide the mixture into equal portions and shape them into small kebabs.
Heat a non-stick pan or a grill pan over medium heat. Brush some oil on it.
Place the kebabs on the pan and let them cook for 3-4 minutes on each side until they turn golden brown and crisp.
Serve hot.
Notesmissing- besan, rice flour, garam masala, red chilli powder, cumin powder, coriander powder, chaat masala