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Keema- Paneer Kebabs Recipe

Keema- Paneer Kebabs is a popular Indian Starter
Author :
On :
Monday, 7 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 4
Rated 4.5 based on 100 votes


  • Ingredients:
  • 250 g minced meat, washed clean
  • 150 g paneer, crushed finely
  • 1 inch piece ginger, chopped finely
  • 6 flakes garlic, chopped finely
  • 1 medium-size onion, chopped
  • 3 green chillies, chopped finely
  • 2 eggs, yolks & whites separated
  • 1 level tsp chilli powder
  • 1/2 tsp pepper
  • 1 Lime
  • 1/2 tsp Nutmeg powder
  • 2 tbsp chopped coriander
  • 1 tbsp mint, chopped
  • dry breadcrumbs as needed
  • salt to taste
  • Ghee or oil for frying
  • How to Make Keema- Paneer Kebabs:

    1. Cook the minced meat till soft. Fry till it becomes dry. Remove and keep aside.
    2. Add chopped ginger, garlic, green chillies, onion, pepper, chilli and nutmeg powders, chopped coriander and mint, crushed paneer and salt.
    3. Beat the yolk of the eggs with a fork and pour in this mixture. Knead together to form into a smooth lump.
    4. Beat the whites till stiff and fold them into the mixture.
    5. Shape medium-sized balls from this mixture. Press each ball between the two palms lightly so that it is flattened a little. Thus shape as many kebabs as possible from the prepared mixture.
    6. Smear each kebab with breadcrumbs.
    7. Place a heavy-bottomed flat frying pan on fire with just a little ghee. Make the fire medium and spread the ghee all over the pan.
    8. Fry three or four kebabs at a time, putting ghee around them as required. Turn upside down when one side is done.
    9. Thus fry all the kebabs to a golden brown colour.
    10. Arrange these kebabs in a nice dish and serve sizzling hot with tomato sauce or tamarind chutney.
    11. If these kebabs are to be served with tea or drinks, then shape them into small round balls, deep fry them, and serve them on the ends of cocktail sticks.


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