Aloo (Potato) Paneer kebab is a unique dish and I am glad I cooked this at home. Had read this recipe in a magazine and decided that I should try this dish at home.
Aloo Paneer kebab is easy to prepare and very delicious. My daughters enjoyed eating this kebab. Try it at home.
Potato (Aloo) – 4 medium sized.
Paneer (or Tofu) – 200 gms.
Fresh Parsley leaves – cut into fine pieces – 2 tbs.
Cummin (Jeera) seeds – 2 tbs – roasted and crused into powder.
Ajwain (Carom) seeds – 1 tbs – roasted and crused into powder.
Garlic – 2 to 3 cloves – crushed or finely chopped.
Besan (Gram) flour – 2 tbs.
Garam Masala – Half tsp.
Red Chilli powder – Half tsp.
Aam (Mango) chur powder – half tsp.
Lime – Half lime juice.
Salt to taste.
Cooking Oil – 4 tbs.
Boil the Potatoes and mash them finely into a bowl.
Crush the Paneer with hand into fine pieces and add it to the bowl of potatoes. Mix them well using your hand.
Add Garlic, Cummin powder, Ajwain powder, Garam Masala, Parsley leaves, Red chilli powder, Aam chur powder, Lime juice and salt to the bowl having potato and paneer mixture. Mix them well with hand until all ingredients come together and become like a thick paste.
Add Besam flour and mix all of them well.
Leave the mixture for 10 minutes.
Then prepare small balls on 2 inch size and just gently press it on both sides using your palm. Give it a even and good shape. Do this until the mixture is over.
Take a frying pan and add cooking oil to it. Heat up the oil.
Add the mixture balls (gently pressed) to the frying pan once oil is heated up. Cook it medium heat on one side and turn it over.
Cook it until the Kebab turns into light brown colour on both sides. Remove it on plate have tissue paper to soak any excess oil.
Decorate it with a small stem/leaves of Parsley.
Serve the Kebab with Lime and Green mint chutney.