Paneer Seekh Kabab is a delicious melt in mouth, Indian cottage cheese kabab make a perfect party appetizers. Indian cottage cheese Kebab with a delicate blend of spices is every bit juicy, delicious and flavorful. Perfect as a party appetiser or a quick snack these veg paneer seekh kebab ie perfect 15 minutes appetizer recipe.
Made with hung curd, cottage cheese and melange of spices Paneer Kabab is a popular North Indian recipe. As a tea time snack, party appetizer or wrapped in a rumali roti these paneer kebabs taste best ar grilled or roasted seekh kebabs. It is a veg seekh kebab recipe that even Non vegetarians also enjoy.
Curd or yogurt is good for bones and cottage cheese too is great protein source. So, this paneer Seekh Kabab is not only tasty, but wholesome as well. Dahi Paneer kabab is an easy and quick recipe where you get the creaminess of paneer with the tanginess of curd.
How to Make Paneer Kebab
On days you are looking for a quick snack, you can make Doner Kebab with this juicy Paneer Seekh Kabab. I usually make my own version of Doner Kebab for my go-to snack. I just roll tomatoes, onions, lettuce and loads of dahi kabab pieces on a paratha or pita bread and top it with mayo or hummus. That’s it, my on-the-go veg seekh kabab roll is ready.
Homemade Veg Mezze Platter
You can even make your very own Seekh Kabab Platter with this paneer seekh kabab. Yes, this veg seekh kabab can easily be switched to a juicy veg mezze platter on weekends or when you have guest coming over. Just serve this Kabab recipe with fresh tomatoes, lettuce and cucumber alongside hummus for a tempting meal.
Grilled Paneer Seekh Kabab
Yogurt makes everything so much better. It is a great flavour bearer that helps the spices and herbs to mix with paneer. The special part about paneer kebab is that every bite of it is full of flavor. Mes from spice powders like garam masala, coriander powder, and herbs.
This Paneer Kabab recipe is an ideal example of Seekh Kababs. Like all seekh kebabs these can also be cooked on a grilled pan (you can make it in tandoor or Barbeque it). Other quick kabab recipes other than Hara bhara kabab recipes that you can make are Raw Papaya Kabab, Hare Chane Ke Kabab, Vegetarian Seekh Kabab, and Rajma Galouti Kabab.
The fresh yogurt mixed with coriander leaves, tandoori masala, kabab masala and black pepper gives a savoury and tangy taste to the kababs. Since, the recipe is a mixture of yogurt and cottage cheese shaping it can be a bit tricky so I suggest you to watch the video. Here are few recipe notes to keep in mind while making this luscious Indian Veg Kabab for a quick party appetizer.
Recipe Note-Paneer Ki Seekh Kabab
- Before mixing yogurt strain it in a mesh strainer or muslin cloth to make hung curd for the kebab.
- Prior to mixing all the ingredients of the kabab, grease your palm with oil and then mix the ingredients.
- Gently push the kabab inside the skewer so that they don’t break. (You can either use a wooden or stainless steel skewer of your choice.
- While serving a generous squeeze of lemon juice works like magic.
Paneer Seekh Kabab Recipe
- 200 gms Paneer Grated
- 1 cup Hung Curd
- 1 cup Bread Crumbs
- 2 teaspoon roasted Besan/Gram Flour
- 1 teaspoon Chaat Masala
- ½ teaspoon Kasuri Methi
- 1 teaspoon Kebab Masala
- 1 tablespoon wet Tandoori Masala paste
- 1 teaspoon Ginger Paste
- Fresh Coriander
- 2-3 tablespoon Oil
- 1 teaspoon Black Pepper
- Take a clean mixing bowl and put a cheese cloth on top. Now, add yogurt/curd on it using a spoon.
- When you have added all the curd, allow it to rest that way for a while until all the water is strained out of the curd. Keep this hung curd aside.
- After that take a mixing bowl and add grated paneer, fresh breadcrumbs, besan, yogurt in it.
- When you have included the main ingredients it is time to add the masalas- start with adding half a teaspoon of kasuri methi, a teaspoon of kabab masala, a teaspoon black pepper powder and a teaspoon of chaat masala. You can also add some garam masala or turmeric powder if you wish.
- After that add a tablespoon of tandoori masala paste for the spice and a teaspoon of ginger paste.
- Add some freshly chopped coriander leaves and mix the ingredients.
- Before mixing the ingredients, grease your palm with some oil and then mix all the ingredients.
- Keep pressing the batter with your finger for a smooth texture.
- Take small portion of kabab mixture and roll it in logs, now gently skew this paneer kabab mixture on to a skewer or seekh as it is known in hindi, and put the kabab inside the skewer.
- Gently push them with your fingers so that they don’t break.
- Heat some oil in a grill pan and when it start to heat, place the seekh kebab in the grill pan.
- Keep rotating the kababs and cook them from all the sides. Remove from grill when cooked and serve with green chutney.