FAST PEAS AND PANEER KEBAB

Peas and paneer kebab is an easy and quick appetizer; perfectly crispy on the outsider, soft and inviting on the inside. I love having them with a cup of hot tea.

Author: And Cakes Too

Recipe type: Appetizer

Cuisine: Indian

Serves: 2

INGREDIENTS

• 5gm Coconut Oil
• 100gm Peas
• 1tsp Cumin Powder
• 25gm Ginger-garlic paste
• Salt, to taste
• Pepper, to taste
• 200gm Paneer
• Pepper, to taste
• ½tsp Turmeric Powder
• 1tsp Red Chillie Powder
• 1tsp Garam Masala Powder
• 1tsp Aamchoor Powder
• 1tsp Chaat Masala Powder
• 7gm Cornstarch Powder
• 5gm Coconut Oil

METHOD

1. Heat the oil in a pan. Add the peas, followed by the cumin powder, ginger-garlic paste and salt and pepper to taste. Sauté for 5 minutes. Turn off the heat and using a pestle, gently mush the peas. Set aside the mixture.
2. In a large bowl, add the paneer and the powder masalas. Also add the peas mixture. Thoroughly mix it all in. Form balls with slight pressure between the palms of your hand. Flatten to form disc-shaped kebabs.
3. Heat the remaining oil in a non-stick pan, and shallow fry the kebabs, 2-3 minutes on each side, until they are golden brown; with a crisp exterior.
4. Serve hot with mint chutney or onions and lemon.

NOTES

Nutritional information is a rough estimate of 1 part (of 2) of the kebab; each serving consisting of 4 kebabs each.

I have used frozen peas post thawing under water.

If you are unable to source aamchoor powder or chaat masala: Use lemon juice instead. You might have to increase the amount of cornstarch instead. Adjust the seasoning accordingly.

I have used a hot red chillie powder. You may use sweet or smoked paprika instead as per your taste. Don't omit the parika though. This recipe does require the sharpness.

To freeze: shape Do everything up til forming the kebabs. Freeze up to a month. Fry as required.

NUTRITION INFORMATION

Serving size: 1 (of 2) Calories: 342 Fat: 20 Saturated fat: 14 Carbohydrates: 18 Sugar: 4Fiber: 5 Protein: 22