Paneer Reshmi Kebab

Makes: 6–8 small kebabs

Ingredients

• Paneer – 100 g, grated/crumbled
• Hung curd – 2 tbsp
• Besan – 1 tbsp
• Capsicum – 2 tbsp, very finely chopped
• Carrot – 2 tbsp, very finely chopped
• Onion – 1 tbsp, very finely chopped
• Green chilli – 1, finely chopped
• Ginger-garlic paste – ½ tsp
• Kasuri methi – ½ tsp
• Roasted cumin powder – ½ tsp
• Garam masala – ¼ tsp
• Black pepper – ¼ tsp
• Chaat masala – ¼ tsp
• Salt – to taste
• Oil – ½–1 tsp for cooking

👩‍🍳 Method

1. Dry roast the besan in a pan on low heat for 2–3 minutes. Let it cool.
2. In a bowl, combine crumbled paneer + hung curd.
3. Add finely chopped capsicum, carrot, onion, green chilli and ginger-garlic paste.
4. Add roasted besan and all the spices.
5. Mix well until you get a thick, soft mixture.
6. Refrigerate for 20–30 minutes. This makes shaping much easier.
7. Shape into small flat kebabs using slightly wet hands.
8. Heat a non-stick pan and brush with a little oil.
9. Cook the kebabs on medium-low heat, gently turning them until golden on both sides.
10. Serve hot with mint-yogurt chutney and salad.

❄️ Advanced Prep

You can prepare the complete kebab mixture the night before and refrigerate it. Shape and cook when needed.

Important: Make sure the vegetables are very finely chopped and don’t add excess moisture. If the mixture feels loose, add another ½–1 tsp roasted besan rather than adding lots of flour.