Paneer kababs are made from fresh paneer and a combination of chana dal and specific spices. These veg delights are usually deep-fried for a rich aroma and taste. Follow my easy guide to make paneer kababs in a quick time.
KEY TAKEAWAYS
- Paneer kababs are vegetarian evening pleasures.
- Serve them alongside onion rings, lemon wedges, tomato sauce, mustard sauce, any green chutney, chili sauce, or yogurt dip.
- Paneer kababs taste delightfully sweet and savory.
- Try soybean, corn, lentil, and vegetable kababs for a similar taste profile.
I surprised my husband and the guests at our anniversary party with this recipe at home. This recipe was the star of the night. The aroma of the paneer kababs and the taste attracted both veg and non-veg food enthusiasts and were praised by both alike. They hardly believed that the kababs were made by me at home and not ordered from a restaurant. I felt so nice and happy, especially when I noticed the sense of pride in the eyes of my husband.
How to Make Paneer Kabab? (Step by Step Guide with Images)
Step 1: Take paneer (150 gm). Mash nicely. Also, add roasted chana dal (Bengal gram) powder (1 tbsp), bread crumbs (¼ cup), and corn flour (1 tbsp).
Step 2: Add ½ tsp of black pepper, ½ tsp of cumin powder, and 1 tsp of garam masala powder. Also, add a tbsp of minced and fried onion and ginger garlic paste followed by 2 tbsp of finely chopped fresh coriander leaves and half the amount of finely chopped fresh mint leaves.
Step 3: Add salt (1 tsp), red chili powder (1 tsp), coriander powder (1 tsp), turmeric powder (¼ tsp), and squeeze half a lemon.
Step 4: Mix nicely.
(Pro tip: You may add a little bit of water if needed but make sure that you do not make the mixture too soft).
Step 5: Shape the kababs. You can give any shape you want.
Step 6: Keep them aside on a plate to set.
Step 7: Take some bread crumbs in a bowl. Coat the kababs sparsely. Keep aside.
Step 8: Take enough cooking oil in a kadai. Heat it on a high flame. When hot, reduce the flame to medium. Release each kabab carefully from one side so that you do not splash hot oil on you.
Step 9: Let it fry for 2 minutes, then flip carefully when one side is cooked nicely
Step 10: Let it cook for another couple of minutes. Remove when they turn brown in color.
Step 11: The tasty and spicy homemade paneer kababs are now ready to eat. Lay the in a bowl and serve with green chutney.
Recipe Card
Paneer Kabab
Ingredients
- 150 gm paneer cottage cheese, mashed nicely
- 1 tbsp roasted chana dal Bengal gram powder
- ¼ cup bread crumbs
- 1 tbsp corn flour
- ½ tsp black pepper powder
- ½ tsp cumin powder
- 1 tsp garam masala powder
- 1 tbsp onion minced and fried
- 1 tbsp ginger and garlic paste
- 2 tbsp coriander leaves chopped finely
- 1 tbsp mint leaves chopped finely
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ piece lemon juice
- 1 cup Bread crumbs An adequate amount
- 2 tbsp Cooking oil An adequate amount
Instructions
- Take paneer (150 gm). Mash nicely. Also, add roasted chana dal (Bengal gram) powder (1 tbsp), bread crumbs (¼ cup), and corn flour (1 tbsp).
- Add ½ tsp of black pepper, ½ tsp of cumin powder, and 1 tsp of garam masala powder. Also, add a tbsp of minced and fried onion and ginger garlic paste followed by 2 tbsp of finely chopped fresh coriander leaves and half the amount of finely chopped fresh mint leaves.
- Add salt (1 tsp), red chili powder (1 tsp), coriander powder (1 tsp), turmeric powder (¼ tsp), and squeeze half a lemon.
- Mix nicely. (Pro tip: You may add a little bit of water if needed but make sure that you do not make the mixture too soft).
- Shape the kababs. You can give any shape you want.
- Keep them aside on a plate to set.
- Take some bread crumbs in a bowl. Coat the kababs sparsely. Keep aside.
- Take enough cooking oil in a kadai. Heat it on a high flame. When hot, reduce the flame to medium. Release each kabab carefully from one side so that you do not splash hot oil on you.
- Let it fry for 2 minutes, then flip carefully when one side is cooked nicely
- Let it cook for another couple of minutes. Remove when they turn brown in color.
- The tasty and spicy homemade paneer kababs are now ready to eat. Lay the in a bowl and serve with green chutney.
