Monday, June 23, 2014

Shahi Paneer Kabab

Makes about 18-20

For the outer covering: 5-6 medium sized potatoes (I used mostly red). Boil, peel and grate. Soak two slices of bread in water, and press out the water. Add to the potatoes. Add about 2-3 tablespoon of cornstarch, and salt to taste. Knead lightly to combine everything and make balls about the size of a lemon.

For the stuffing: I used home made paneer from about 1/2 gallon milk. Roughly one and a half cups. To this, I added another half a cup of crumbled store bough paneer. Add a big handful of chopped fresh Mint, and some chopped cilantro. Add about 3/4 cup of finely chopped cashew nuts, about 1/4 cup of finely chopped almonds and about 1/2 cup - 3/4 cup (as per taste) of chopped golden raisins, about 1 1/2 tbsp grated ginger, 2 finely chopped green chillies, 1 tbsp garam masala, 1 tbsp sugar (not too heavy on the sugar), and salt to taste. Mix everything and let chill.

Flatten out the potato ball with wet hands, fill with about 2 tbsp of the filling, and close carefully. Flatten and shape into an oblong. Set aside. Heat sufficient oil in a kadai and deep fry till golden brown. (My usual instinct is to shallow fry, but they end up being more oily that way. Whereas deep frying at the right temperature make them less greasy). Serve hot with green, red chutneys and ketchup.


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