Anjeer Paneer Kebab
Indulge in this sweet and spicy affair of paneer and anjeer with potatoes and spices, rolled into kebabs.
Gurdip kohli punj`s Anjeer Paneer Kebab  recipe

- Indian


- 2

Cooking Time

-5 Min


- Easy

Preparation Time

- 10 Min


  • 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


  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.
  2. 2

    Mix well.
  3. 3

    Pinch two medium sized balls from the mixture.
  4. 4

    Flatten each ball to keep one whole fig in the middle and cover with the potato paneer mixture.
  5. 5

    Heat oil for deep frying.
  6. 6

    Coat the fig balls with corn flour and then deep fry until they are golden brown in colour.
  7. 7

    Remove on a tissue paper in a plate.
  8. 8

    In the serving plate, add a dash of the yogurt dip (yogurt, all ground spice, and red chilli powder).
  9. 9

    Make 4 wedges from each kebab.
  10. 10

    Serve anjeer paneer kebabs with yogurt dip.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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