Broccoli Paneer Kebab with Tomato Chutney

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Broccoli Paneer Kebab with Tomato Chutney


Introduction

Broccoli Paneer Kebab with Tomato Chutney is a delicious and nutritious dish that combines the goodness of broccoli and paneer, a type of Indian cottage cheese. These flavorful kebabs are perfect for a snack or as a side dish for any meal. Paired with tangy tomato chutney, they offer a delightful blend of textures and tastes that everyone will enjoy.

Why Make This Recipe

This recipe is a fantastic way to incorporate healthy vegetables into your diet while still enjoying a tasty treat. Broccoli is packed with vitamins and minerals, and when mixed with paneer, it creates a filling and nutritious dish. Plus, it’s easy to prepare, making it an excellent choice for busy weeknights or casual gatherings.

How to Make Broccoli Paneer Kebab with Tomato Chutney

Ingredients:

  • 1 cup grated paneer (Indian cottage cheese)
  • 1 cup finely chopped or grated broccoli
  • 2 tbsp boiled and mashed potatoes
  • 1-2 green chilies, finely chopped
  • 1 tbsp cornflour or besan (gram flour)
  • Salt to taste
  • 1/2 tsp chaat masala
  • 1 tbsp chopped coriander
  • Oil for shallow frying
  • 2 medium tomatoes, chopped
  • 1 garlic clove
  • 1 dried red chili
  • 1/2 tsp cumin seeds
  • 1 tsp oil

Directions:

Kebab:

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  1. Mix all kebab ingredients in a bowl to form a dough-like mixture.
  2. Shape the mixture into small patties.
  3. Shallow-fry the patties in oil until golden brown on both sides.

Tomato Chutney:

  1. Heat oil in a pan. Add cumin seeds and let them splutter.
  2. Add garlic and dried red chili; sauté briefly.
  3. Add chopped tomatoes and cook until soft.
  4. Blend the mixture into a smooth chutney.

Assembly:

  1. Spread tomato chutney over mini pooris or blinis.
  2. Place one kebab on top.
  3. Garnish with a drop of yogurt or sour cream and a coriander leaf.

How to Serve Broccoli Paneer Kebab with Tomato Chutney

These kebabs can be served as a starter or a snack. Arrange them on a platter and serve with extra tomato chutney on the side. They pair well with yogurt or a fresh salad, making them a versatile addition to any meal.

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How to Store Broccoli Paneer Kebab with Tomato Chutney

Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. Keep the tomato chutney in a separate container. Reheat the kebabs in a pan before serving.

Tips to Make Broccoli Paneer Kebab with Tomato Chutney

  • Make sure to squeeze out extra moisture from the grated broccoli to avoid a soggy mixture.
  • Adjust the spice levels in the chutney to suit your taste.
  • You can add other chopped vegetables or spices to the kebab mixture for additional flavor.

Variation

You can experiment by adding different spices or herbs to the kebab mixture. For a zucchini twist, substitute half of the broccoli with grated zucchini. You can also use different chutneys, like mint or coriander, for a different flavor profile.

FAQs

Q1: Can I bake the kebabs instead of frying them?
Yes, you can bake the kebabs at 375°F (190°C) for about 20-25 minutes or until golden brown. Brush them with oil before baking for a crispier texture.

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Q2: Is it possible to make the kebabs in advance?
Absolutely! You can prepare the kebabs and refrigerate them before frying. Just cook them right before serving for the best taste.

Q3: Can I freeze the kebabs?
Yes, you can freeze the uncooked kebabs. Place them in a single layer on a baking sheet until frozen, then transfer to an airtight container. Fry them straight from the freezer when ready to eat, adding a few extra minutes to the cooking time.


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