Project Description

INGREDIENTS:

  • 50 grams low-fat paneer, crumbled
  • 1/4 cup hung curd (dahi)
  • 1/2 onion, finely chopped
  • 1/4 cup fresh coriander leaves, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1 tsp fresh ginger-garlic paste
  • 1 tbsp besan (gram flour)
  • 1/2 tsp red chili powder (optional)
  • 1/4 tsp cumin powder
  • Salt to taste
  • Black pepper to taste
  • 1 tsp cold-pressed oil

INSTRUCTIONS:

  1. Combine ingredients: In a bowl, combine crumbled paneer, hung curd, onion, coriander, mint, ginger-garlic paste, besan, red chili powder, cumin powder, salt, and black pepper. Mix well until all ingredients are incorporated.
  2. Shape the kebabs: Take a small portion of the mixture and shape it into round or oval kebabs.
  3. Cook the kebabs: Heat oil in a non-stick pan over medium heat. Gently place the kebabs in the pan and cook for 3-4 minutes per side, or until golden brown and cooked through.
  4. Serve: Serve hot with your favorite chutney.