Anjeer Paneer Kebab By Gurdip Kohli Punj

Anjeer Paneer Kebab

Indulge in this sweet and spicy affair of paneer and anjeer with potatoes and spices, rolled into kebabs.
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Serves

2

Cooking Time

5 Min

Meal Type

SAVOURY

Preparation Time

10 Min

Difficulty

Easy

Rate This Recipe10

INGREDIENTS

  • 1 cup boiled and grated potatoes
  • 1 cup cottage grated cheese
  • ½ tsp All ground spice
  • tsp red chilli powder
  • 2 tsp coriander
  • salt
  • 1 tsp corn flour
  • 1 tsp onion garlic chilli paste
  • 2 figs
  • oil for frying
  • 1 tsp corn flour for coating
  • Yogurt dip

PREPARATION

  1. 1

    In a bowl mix boiled and grated potatoes, grated cottage cheese, all ground spice, red chilli powder, chopped coriander, salt, corn flour, and onion garlic chilli paste. Mix well. Pinch two medium sized balls from the mixture. Flatten each ball to keep one whole fig in the middle and cover with the potato paneer mixture. Heat oil for deep frying. Coat the fig balls with corn flour and then deep fry until they are golden brown in colour. Remove on a tissue paper in a plate. In the serving plate, add a dash of the yogurt dip (yogurt, all ground spice, and red chilli powder). Make 4 wedges from each kebab. Serve anjeer paneer kebabs with yogurt dip.
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