VEG MALAI KEBAB

Today I am going to share how to make Paneer and Veggies Malai Kebab. True to its name, these kebabs are soft, melt in mouth and delight creamy paneer kebab recipe which is easy and quick and also restaurant style. Here the milk powder give a little sweet and rich taste to your kebab. These malai kebab has a nice moistness due to the paneer I have used in it. You can use homemade paneer instead of store brought. Serve malai kebab hot with spicy mint chutney and tangy tomato ketchup as a starter for any party either for kitty party or children birthday party.

INGREDIENTS:

1 Cup Grated Paneer [cottage cheese]

1 Potato, boiled and grated

½ Cup Milk Powder

1 “ Ginger, finely chopped

1-2 Green Chillies, chopped [adjust accordingly]

1 Medium Sized Onion, chopped

1 teaspoon Garam Masala Powder

1 teaspoon Chaat Masala Powder

1 tablespoon Chopped Coriander Leaves

1 tablespoon Rice Flour, for binding purpose

Salt to taste

Oil / Ghee for shallow frying

METHOD:

STEP 1 – In a mixing bowl, add all ingredients and mix well. Adjust the spices, if needed add more.

STEP 2 – Make sure that  all spices are mixed with potato and paneer.

STEP 3 – Make a smooth dough with the ingredients. Keep aside.

STEP 4 – Heat a non-stick pan on low heat.

STEP 5 – Divide the dough in equal portions. Use some oil to grease your palms.

STEP 6 – Roll the dough and make small and flat kebab using it.

Make all the kebab and keep aside.

STEP 7 – Heat the pan with 1 teaspoon oil. Shallow fry the kebab on low-medium flame till crispy and golden brown.

STEP 8 – When done from one side, gently flip the kebab and fry from the other side.

STEP 9 – Now remove it gently on a kitchen towel/ tissue paper to remove excess oil. Serve them hot.

Serve hot Malai Kebab with mint chutney, tomato ketchup or any of your favourite dip.