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Main Ingredients | Eggplant, Cottage Cheese |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Eggplant and Paneer Kababs
- 1 large Eggplant
- 100 grams Cottage Cheese
- 4 tablespoons Oil
- 8 Cherry tomatoes
- to taste Salt
- as required Red chilli powder
- as required Garam masala powder
- 1 Lemon
Method
- Cut paneer into 1 inch cubes. Cut thin vertical slices of the eggplant. Sprinkle a little salt on them.
- Heat 2 tbsps oil on a non stick tawa, place the eggplant slices on it and cook.
- Sprinkle a little red chillli powder, garam masala powder and turn over. Similarly sprinkle red chilli powder and garam masala powder on the other side too.
- Drizzle a little lemon juice and cook till they soften. Remove them from the tawa and arrange them on a plate to cool.String a cherry tomato on each skewer.
- Sprinkle salt and red chilli powder on the paneer cubes. Wrap each cube with an eggplant slice and string them onto the skewers above the tomatoes.
- Heat remaining oil on the tawa, and place the skewers on it. Drizzle a little lemon juice over them and cook, turning the skewers, so that they get cooked evenly all around. Serve hot with green chutney.
Nutrition Info
Calories | 865 |
Carbohydrates | 11.7 |
Protein | 21.3 |
Fat | 81.5 |
Other Fiber | Fiber- 10.8gm |
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