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benazir's blog

Paneer Kebab

Hey folks please do not get confused and say I made all of this food and yet I am still telling the story of old photos of my Facebook foodie posts that does not have a recipe wriiten for them. I think I got them all and when I am done here then I can hopefully Inshallah focus on new projects, There is one that I have to write an Ethiopian spice for so I can use it in order to publish the recipe itself. I have not been going in to Runescape to play because of these posts I want to write that I now have a backlog. I owe it to these old photos and to people who follow me on social media to tell the story of these yummy looking photos.

My sole aim is not to misinform or mislead my readers and followers and I pride myself on my honestly and my ethics. I am this way because I am an honerable person and pray to Allah to keep me kind hearted and not turn bitter because of the stuff I went through in my life. At times this comes out of me that I do become bitter and I hold a lot of resentment to people who did me wrong. I end up asking Allah to give them the worst punishment. Now on with the recipe.

First we need to make two links that we are going to use which are Paneer (Cheese) and Garam Masala. Make the Paneer a day in advance before you make this and at the time you want to start making these then make the garam masala in the mortar and pestle as it states in the links I provided. Crumble the paneer in to a bowl and add the garam masala, 1 pinch each of turmeric, red chili powder, pink salt, 1 small piece of ginger and 2 cloves of garlic finely minced, 2 curry leaves torn to pieces, 1 pinch of black peppercorns ground in to a coarse powder in mortar and pestle, 3 tbs of plain desi yogurt, 1 pinch of black salt, 1 pinch of hing, 3 tbs of cornstarch 1/4 cup of rice flour in to a standard mixing bowl.

The cornstarch and rice flour are your binding agents and will hold this together. Mix with clean hands. Make sure you wash them before going anywhere near that kitchen. It keeps you and everyone else that eats with you from getting sick. Mix the paneer mixture until it becomes a soft dough.After you achieved this then break off a little bit bigger then marble pieces of this cheesey dough and form it in to balls and flatten it a little but not much

In a hot wok or cast iron skillet on high heat add 1/4 cup of peanut oil. sunflower oil, vegetable oil, corn oil or canola oil. Take these uncooked paneer kebabs in batches of 3 to give room to cook. The cornstarch and rice flour that the paneer is in is stopping the paneer from turning in to a huge nasty mess and keeping everything together and holding its shape. When it turns golden brown on one side flip and cook the other side. This should take a total of 5 to 6 minutes per kebab. I count to 20 and flip and repeat just like I am cooking roti on a tawa. Remove the finished paneer kebab and place it on a paper towel lined plate. Repeat until all of the paneer mixture is used up. Serve with chutney of choice. It is a splendid snack for tea time too.

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