Ingredients
Equipment
Method
To make paneer at home
- Set the milk to boil, when it comes to a full boil, add the lemon juice and turn the flame off
- Keep stirring, with a spatula, until the whey separates. Drain this over a tea cloth lined colander and tie it up tight
- Let it sit for about an hour so that all the whey drains out and you are left with moist homemade paneer* (about 180g). You can place a bowl below your colander to collect the water to use it in your curries, dals, dough etc
To make the paneer kebabs
- Heat a tablespoon oil in your cooking pot and temper the cumin seeds. When aromatic, add the onions and chilis (if using) and saute´until the onions soften
- Then add the ginger garlic pastes and fry for couple more minutes. When they don't smell raw anymore, put your veggies in with the salt, turmeric powder and cook for 5-7 minutes. Then remove from heat and this mixture cool down
- Then, in a mixing bowl, mix together the paneer, the vegetables mixture, lemon juice, chili flakes, garam masala, chaat masala, coriander leaves and cornflour
- Mix to form a homogeneous dough (do not knead) and pinch out 7 equal sized portions from it. Make roundels and then flatten them out, as in the pic
- Reheat your cooking pot with the remaining oil and shallow fry the kebabs over medium heat until golden brown from both sides. Drain and remove on kitchen towels
- Serve these yummy paneer kebabs with vegetables as an evening snack with ketchup and/or green chutney. Enjoy!
Notes
- *You can use this paneer to make curries, sweets, snacks etc. This is also called chaena in Bengali, the ones used to make rasgullas from
- In the vegetables, I have used a mix of sweet corn, green peas, carrots, red bell peppers and broccoli florets
- I got about 180g of paneer from the milk I used
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres