THE INDIAN RECIPES

paneer hariyali kabab - North indian

Prep Time : 10 minutes
Cooking Time : 10 minutes
Yield: 4 loaf
Cuisine: north indian
Type : VEG

About Recipe

Ingredients

  • paneer slices as required
  • Thick curd / yogurt - 2 tbsp
  • lemon juice - 1 tbsp
  • salt to tase
  • chilly powder - 1 tbsp
  • spinach 1 cup
  • mint leaves - 5 sticks
  • coriander leaves - 5 sticks
  • ginger - 2 inch
  • garlic - 5 cloves
  • green chilli - 3 nos
  • garam masala -1 /2 tbsp
  • cumin powder - 1/2 tbsp

Steps

  1. Grind the spinach, coriander leaves, mint leaves, green chillies and ginger, garlic and make a smooth paste.
  2. In a mixing bowl add curd, grinded paste, salt, lime juice, red chilli powder,garam masala powder, cumin powder mix well.
  3. Add paneer cubes
  4. Keep marinated paneer in the room temperature for half an hour.
  5. Heat up a pan, add oil and place the marinated paneer at a proper distance, roast them on low flame untill turns into light golden brown on the edges.
  6. Reposition them and sprinkle some oil
  7. cut the paneer into pieces and fry it lightly and grind the paste
tips : 1) If your paneer is hard then keep it in hot water for 20 minutes, your paneer will get soft and you can make any recipe with the soft paneer. 2) Do not over cook the paneer as kebab will become hard and tastes sour.

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