Tuesday, July 14, 2009

HARE MATAR AUR PANEER KE SHAAMI KABAB


Ingredients

Green peas, coarsely ground: ½ cup

Cottage cheese (paneer): 350 grams

Yam (suran), boiled and mashed: 300 grams

Oil: 1 tablespoon + to shallow-fry

Cumin seeds: 1 teaspoon

Ginger, chopped: 1 inch piece

Green chillies, chopped: 6

Salt: To taste

Fresh coriander leaves, chopped: 2 tablespoons

Turmeric powder: ¼ teaspoon

Garam masala powder: 1 teaspoon

Red chilli powder: 1½ teaspoons

Chaat masala: ½ teaspoon

Dried mango power (amchur): ½ teaspoon

Cornflour: 2 tablespoons

Coriander and mint chutney

Method Of Preparation

1.Grate paneer and knead till smooth.

2.Heat one tablespoon of oil in a pan. Add cumin seeds and when they begin to change colour, add green peas, ginger, green chillies and salt and sauté over medium heat for two minutes. Transfer to a plate and set aside to cool.

3.In a large bowl, combine paneer, sautéed green peas, yam, coriander leaves, turmeric powder, garam masala powder, red chilli powder, chaat masala, amchur and cornflour and mix well. Adjust seasoning.

4.Divide the mixture into sixteen equal portions and shape into lemon-sized balls. Flatten the balls lightly to form kebabs.

5.Heat oil in a frying pan and shallow-fry the kebabs over medium heat till golden. Drain on absorbent paper

6.Serve hot with coriander and mint chutney.

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