How to make Paneer Seekh Kebab - SK Khazana -
Seekh kebabs specially for the vegetarians – made with paneer they are light and tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Paneer (cottage cheese) (पनीर), Ginger-garlic-green chilli paste (अदरक-लहसुन-हरी मिर्च की पेस्ट )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Paneer Seekh Kebab - SK Khazana checkout Til Paneer, Tiranga Paneer Tikka, Paneer Sandwich, Paneer Bhurji Samosa . You can also find more Snacks and Starters recipes like Tilwale Biscuits Cheese Stuffed Smoked Salmon Aloo Puri Kuzhi Paniyaram
Paneer Seekh Kebab - SK Khazana Recipe Card
English: Cottage Cheese A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Prep Time : 21-25 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paneer Seekh Kebab - SK Khazana Recipe
Paneer (cottage cheese) grated 400 grams
Ginger-garlic-green chilli paste 1 teaspoon
Roasted chana dal powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Fresh malai 1 tablespoon
Cashewnut paste 1 tablespoon
Coriander paste chopped 1 tablespoon
Lemon juice 2 teaspoons
Oil 1 tablespoon
Green chutney to serve
Parantha to serve
Onion rings to serve
Cherry tomatoes halved to serve
Mint sprigs to serve
Method
Step 1
Take cottage cheese in a large bowl, add green chilli-ginger-garlic paste, gram flour, red chilli powder and chaat masala and garam masala powder, salt, malai, cashewnut paste, coriander leaves and lemon juice and mix well.
Step 2
Divide the mixture into equal portions. Pat each portion onto a satay stick.
Step 3
Heat oil in a non-stick grill pan, place the kebabs on it and cook, rotating the satay sticks, till golden brown on all sides.
Step 4
Drizzle some green chutney on paranthe, keep a seekh kebab on each, garnish with onions rings, halved cherry tomatoes and mint sprigs and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
