If you don't have hung curd you can make it at home. Take 2 cups of normal yogurt and place a muslin cloth over a dish. Spoon out yogurt onto the cloth and leave it covered for 2 hrs for straining away the
whey from the yogurt to get a thickish yogurt and discard whey or use it in curry or bread dough.
Crumble the Paneer in a bowl and add ½ cup of hung curd to it.
Add rest of the ingredients for the kebab to the mixture except oil and mix well.
Divide this total mixture into 12 parts and shape into desired shapes.
Deep fry them or shallow fry the kebabs as per your choice.
To deep fry heat about 1 cup of oil in deep wok/kadai and when oil is hot put 3-4 kababs in each batch.
Cook them from all the sides till golden brown and crisp.
To shallow fry paneer kabab, heat 2-3 tablespoon oil in a pan, place4-5 kababs in one go and cook till these are crisp on one side.
Flip them to cook from other side as well and serve hot with chutney of your choice.