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Paneer Reshmi Kabab


Paneer-Reshmi-Kabab
Paneer-Reshmi-Kabab
Paneer Reshmi Kabab
Ingredients:
  1. Hung Curd - 4 tablespoons
  2. Cashew nut paste - 1 tbsp
  3. Ginger-Garlic-Green Chilli Paste - 1 tbsp
  4. Fresh cream - 2 tablespoons
  5. Salt to taste
  6. Garam masala powder - 1/2 teaspoon
  7. Pepper powder - 1/4 teaspoon
  8. Mustard oil - 1 tbsp
  9. Gram flour - 2 tablespoons
  10. Grated cheese - 1/2 cup
  11. Lemon juice - 1 teaspoon
  12. Kasuri methi - 1 tbsp
  13. Red capsicum cut into cubes - 1/4 cup
  14. Yellow capsicum cut into cubes - 1/4 cup
  15. Onion cut into cubes - 1/4 cup
  16. Paneer cut into cubes - 1 cup
Method:
  1. At first, Cut paneer, capsicum and onion into cube shapes.
  2. Now take a large mixing bowl and add hung curd.
  3. Then add cashew nut paste and ginger garlic and green chilli paste.
  4. After that, add fresh cream along with garam masala powder, black pepper powder, mustard oil, gram flour, grated cheese, Kasuri methi, and lemon juice.
  5. Mix all the ingredients very well and make lumps free thick smooth batter.
  6. Then add paneer cubes, capsicum cubes and onion cubes.
  7. Coat them well, cover it and rest it in a refrigerator for a minimum of 2 hours or leave it for overnight.
  8. Meanwhile, we will soak the bamboo skewers in water for 1 hour to avoid burn while making kababs.
  9. After 2 hours take out the kabab marination from the refrigerator and make kababs.
  10. Now take one skewer and stick onion cubes, capsicum cubes and paneer cubes one by one.
  11. Heat a tawa well and add some oil or butter in it, spread well.
  12. Now add kabab sticks one by one and fry 2 to 3 min each side on medium flame.
  13. Every 2 mins flip it gently and brush oil on kababs.
  14. Once it fries well take out from the tawa.
  15. Now turn on the flame on high and roast the kababs sticks for 1 min for getting a smokey flavour.
  16. Now serve the kababs with salad and a slice of lemon.

Paneer Reshmi Kabab

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--- Piyalir Rannaghar

--- Pure homemade recipe and authentic food.

Post Date: 2019-12-19 05:58:06


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