Palak paneer kebab Recipe

Cooking Directions

• STEP 1.Start by blanching the spinach leaves in boiling water for a minute, then drain and rinse with cold water.
• STEP 2.Squeeze out the excess water from the spinach and finely chop it.
• STEP 3.In a mixing bowl, crumble the paneer and add the chopped spinach, grated ginger, chopped green chilies, garam masala, salt, and cornflour. Mix well to combine.
• STEP 4.Divide the mixture into equal portions and shape them into kebabs.
• STEP 5.Heat oil in a pan and shallow fry the kebabs until golden brown and crispy on both sides.
• STEP 6.Serve the palak paneer kebabs hot with mint chutney or yogurt dip.

Cooking Tips

• Make sure to squeeze out the excess water from the spinach to prevent the kebabs from becoming too moist.
• You can add breadcrumbs to the mixture if you prefer a firmer texture for the kebabs.
• If you don't have paneer, you can substitute it with tofu.

Storage and Serving

• Palak paneer kebabs are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them or heat them in a pan until heated through.