Paneer Kebabs by @chieffoodieofficer

≈ 30 min

4 servings

🧅

150 g

Onion

🍅

120 g

Tomato

🫑

120 g

Capsicum

🧄

12 g

Garlic cloves

🧀

100 g

Paneer

🫘

120 ml

Besan

🧂

1.5 g

Salt

🌶️

4 g

Red chilly powder

🫙

1 tsp

Haldi

🫙

1.5 tsp

Jeera powder

🫙

2 g

Coriander powder

🍛

2 g

Chaat masala

🌿

8 g

Coriander

🍞

60 ml

Bread crumbs

  1. Chop
    • Onion
    • Tomato
    • Capsicum

    Roughly chop the onion, tomato, capsicum, and 4 garlic cloves.

  2. Blend
    • Onion
    • Tomato
    • Capsicum

    Blend the chopped onion, tomato, capsicum, and garlic into a coarse paste.

  3. Transfer
    • Onion
    • Tomato
    • Capsicum

    Transfer the vegetable paste to a fine mesh strainer and squeeze out as much excess water as possible.

  4. Crumble
    • Paneer
    • Onion
    • Tomato

    Crumble 100 g paneer into a mixing bowl. Add the drained vegetable paste.

  5. Add
    • Chickpea flour
    • Breadcrumbs
    • Paneer

    Add 1/2 cup chickpea flour and 1/4 cup breadcrumbs to the paneer mixture.

  6. Season
    • Salt
    • Coriander powder

    Season the mixture with salt, red chilly powder, turmeric powder, cumin powder, coriander powder, chaat masala, and fresh coriander.

  7. Mix
    • Paneer
    • Chickpea flour
    • Breadcrumbs

    Mix everything thoroughly until it forms a soft, shapeable kebab mixture.

  8. Divide
    • Paneer

    Divide the mixture into 6 equal portions and shape each portion into an oval kebab.

  9. Insert
    • Paneer

    Insert one skewer through each shaped kebab. Arrange the skewered kebabs on a tray.

  10. Freeze
    • Paneer

    Freeze the skewered kebabs for 15 minutes so they firm up. Remove them from the freezer just before cooking.

  11. Heat
    • Cooking oil

    Heat 1 tablespoon cooking oil in a nonstick frying pan over medium heat.

  12. Pan-fry
    • Paneer
    • Cooking oil

    Pan-fry the kebabs for 8 to 10 minutes, turning gently until golden and lightly crisp on all sides.

Paneer Kebabs by @chieffoodieofficer

≈ 30 min

4 servings

🧅

150 g

Onion

🍅

120 g

Tomato

🫑

120 g

Capsicum

🧄

12 g

Garlic cloves

🧀

100 g

Paneer

🫘

120 ml

Besan

🧂

1.5 g

Salt

🌶️

4 g

Red chilly powder

🫙

1 tsp

Haldi

🫙

1.5 tsp

Jeera powder

🫙

2 g

Coriander powder

🍛

2 g

Chaat masala

🌿

8 g

Coriander

🍞

60 ml

Bread crumbs

Preparation Steps

  1. Step 1/12

    Roughly chop the onion, tomato, capsicum, and 4 garlic cloves.

    🧅Onion
    🍅Tomato
    🫑Capsicum
    🧄Garlic
    🔪Knife
    🪵Cutting board

  2. Step 2/12

    Blend the chopped onion, tomato, capsicum, and garlic into a coarse paste.

    🧅Onion
    🍅Tomato
    🫑Capsicum
    🧄Garlic

  3. Step 3/12

    Transfer the vegetable paste to a fine mesh strainer and squeeze out as much excess water as possible.

    🧅Onion
    🍅Tomato
    🫑Capsicum
    🧄Garlic
    🧺Fine mesh strainer
    🥣Mixing bowl

  4. Step 4/12

    Crumble 100 g paneer into a mixing bowl. Add the drained vegetable paste.

    🧀Paneer
    🧅Onion
    🍅Tomato
    🫑Capsicum
    🧄Garlic
    🥣Mixing bowl
    🥄Spoon

  5. Step 5/12

    Add 1/2 cup chickpea flour and 1/4 cup breadcrumbs to the paneer mixture.

    🫘Chickpea flour
    🥖Breadcrumbs
    🥣Mixing bowl
    🥄Spoon

  6. Step 6/12

    Season the mixture with salt, red chilly powder, turmeric powder, cumin powder, coriander powder, chaat masala, and fresh coriander.

    🧂Salt
    🌶️Red chilly powder
    🫙Turmeric powder
    🫙Cumin powder
    🫙Coriander powder
    🍛Chaat masala
    🌿Fresh coriander
    🥣Mixing bowl
    🥄Spoon

  7. Step 7/12

    Mix everything thoroughly until it forms a soft, shapeable kebab mixture.

    🧀Paneer
    🫘Chickpea flour
    🥖Breadcrumbs
    🥣Mixing bowl
    🥄Spoon

  8. Step 8/12

    Divide the mixture into 6 equal portions and shape each portion into an oval kebab.

    🧀Paneer
    🥣Mixing bowl

  9. Step 9/12

    Insert one skewer through each shaped kebab. Arrange the skewered kebabs on a tray.

    🧀Paneer
    🍢Skewers

  10. Step 10/12

    Freeze the skewered kebabs for 15 minutes so they firm up. Remove them from the freezer just before cooking.

    🧀Paneer
    🍢Skewers

  11. Step 11/12

    Heat 1 tablespoon cooking oil in a nonstick frying pan over medium heat.

    🫗Cooking oil
    🍳Nonstick frying pan

  12. Step 12/12

    Pan-fry the kebabs for 8 to 10 minutes, turning gently until golden and lightly crisp on all sides.

    🧀Paneer
    🫗Cooking oil
    🍳Nonstick frying pan
    🥄Spatula
    🍢Skewers

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Herbs and Spices

Ingredients

Onion, Tomato, Capsicum, Garlic cloves, Paneer, Besan, Salt, Red chilly powder, Haldi, Jeera powder, Coriander powder, Chaat masala, Coriander, Bread crumbs

Notes

Onion (blended with the other vegetables), Tomato (blended with the other vegetables), Capsicum (blended with the other vegetables), Garlic cloves (3/4 cloves, blended with the vegetables), Salt (as per taste), Haldi (turmeric powder), Jeera powder (cumin powder), Chaat masala (as per taste), Coriander (fresh, as per taste)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

190 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 18g, Fat: 10g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.2mg, Potassium: 310mg, Sodium: 260mg

Vitamins

Vitamin A: 95mcg, Vitamin C: 42mg, Vitamin K: 12mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Fine mesh strainer, Spoon, Skewers, Nonstick frying pan, Spatula

Appliances

Blender, Freezer, Stove

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Party, Evening snack, Lunch, Dinner, Potluck

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Tender, Melt-in-the-mouth, Crisp exterior

Flavors

Savory, Spicy, Tangy, Earthy, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer in warm weather), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in a pan or air fryer until hot), freezer : 1 month (Freeze shaped uncooked kebabs in a single layer first,Transfer to an airtight freezer-safe container,Cook from thawed or partially thawed)