Sunday, 19 April 2015

KASURI METHI PANEER KABAB / DRIED FENUGREEK LEAVES AND COTTAGE CHEESE KABABS




KASURI METHI PANEER KABAB / DRIED FENUGREEK LEAVES AND COTTAGE CHEESE KABAB

INGREDIENTS

STUFFING

Paneer / cottage cheese crumbled
1 cup
Red / green / yellow capsicum / bell pepper finely chopped
¼ cup each
Fresh green peas boiled
¼ cup
Ginger garlic paste                          
1  tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
1 tsp
Garam masala pdr
½ tsp
Kasuri methi / dried fenugreek leaves
2 – 3 tbsp
Chaat masala pdr
1 tsp
Salt
T.T.
Oil
1 tbsp
OUTER COVERING

Potatoes boiled and mashed
2 – 3 nos. large
Paneer / cottage cheese grated
1 cup
Ginger garlic paste
1 tsp
Kasuri methi / dried fenugreek leaves
2 – 3 tbsp
Salt
T.T.
Garam masala pdr
½ tsp
Red chilli pdr
½ tsp
Cornflour
2 tbsp + for dusting
Oil
For shallow frying

METHOD:


STUFFING

1.       Heat oil, add in all the coloured capsicum and green peas.


2.       Sauté them till soft.

3.       Now add in the ginger garlic paste and paneer.


4.       Again mix and sauté till most of the moisture has evaporated out of the paneer.


5.       Now add in the kasuri methi, chaat masala, garam masala, haldi, chilli pdr and salt.


6.       Mix and keep aside, allow to cool completely.


OUTER COVERING


7.       Mix together all the ingredients except the oil.


8.       Mash well to form a dough like consistency.


9.       Divide into equal small fist sized balls.


10.   Flatted each ball a little on your palm.

11.   Stuff it with a tbsp of the filling and reshape it into a ball with the stuffing at the centre.


12.   Flatten lightly to form a kabab shape and roll it a little on your palm to smooth out the edges.


13.   Roll them in the dry cornflour used for dusting.


14.   Shallow fry on both sides till crisp and golden.




15.   Serve along with green chutney.



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