Ingredients

• 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

• Cook the minced meat till soft. Fry till it becomes dry. Remove and keep aside.
• Add chopped ginger, garlic, green chillies, onion, pepper, chilli and nutmeg powders, chopped coriander and mint, crushed paneer and salt.
• Beat the yolk of the eggs with a fork and pour in this mixture. Knead together to form into a smooth lump.
• Beat the whites till stiff and fold them into the mixture.
• 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.
• Smear each kebab with breadcrumbs.
• 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.
• Fry three or four kebabs at a time, putting ghee around them as required. Turn upside down when one side is done.
• Thus fry all the kebabs to a golden brown colour.
• Arrange these kebabs in a nice dish and serve sizzling hot with tomato sauce or tamarind chutney.
• 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.