Keema- Paneer Kebabs

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 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.