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:
- Mix all kebab ingredients in a bowl to form a dough-like mixture.
- Shape the mixture into small patties.
- Shallow-fry the patties in oil until golden brown on both sides.
Tomato Chutney:
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add garlic and dried red chili; sauté briefly.
- Add chopped tomatoes and cook until soft.
- Blend the mixture into a smooth chutney.
Assembly:
- Spread tomato chutney over mini pooris or blinis.
- Place one kebab on top.
- 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.
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.
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.
