Paneer Seekh Kebab (Skewered cottage cheese kebab) recipe
ingredients
1 kg (2.2 lb) Cottage cheese (paneer), grated
30 g (1 oz) Green chillies, chopped
2 Onions, grated
1 tbsp (18 g) Ginger (adrak), coarsely ground
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp (4 g) Black pepper (kali mirch)
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
Salt to taste
2 tbsp (20 g) Cornflour
Butter for basting
30 g (1 oz) Green chillies, chopped
2 Onions, grated
1 tbsp (18 g) Ginger (adrak), coarsely ground
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tsp (4 g) Black pepper (kali mirch)
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
Salt to taste
2 tbsp (20 g) Cornflour
Butter for basting
method
1. Mix all the ingredients, adding the cornflour in the end. Knead well.
2. With wet hands wrap the cottage cheese mixture around the skewers to form 4 - 5 inch long kebabs. Each
kebab should be 2 inch apart.
3. Roast in a preheated 150°C (300°F) oven / tandoor / charcoal grill for 5 - 6 minutes, basting occasionally with melted butter.
4. Serve hot with salad and mint chutney
2. With wet hands wrap the cottage cheese mixture around the skewers to form 4 - 5 inch long kebabs. Each
kebab should be 2 inch apart.
3. Roast in a preheated 150°C (300°F) oven / tandoor / charcoal grill for 5 - 6 minutes, basting occasionally with melted butter.
4. Serve hot with salad and mint chutney
serving amount
serves: 4 - 5
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
