Paneer Multani Kebab - By Chef Vinod Soni

Preparation Time: 25 Minutes

Ingredients:

• Cottage Cheese: 150 gm

• Cheese: 20 gm

• Hung Curd: 30 gm

• Ginger Paste: 5 gm

• Garlic Paste: 5 gm

• Green Chilli Paste: 3 gm

• Almonds: 10 gm

• Cashew Nuts: 10 gm

• Green Cardamom Powder: 1 gm

• Garam Masala Powder: 1gm

• Kitchen King Masala: 1 gm

• Kasturi Methi: 1 gm

• Kashmiri Chilli Powder: 3 gm

• Salt: 6 gm

• Yellow Chilli Powder: 10 gm

• Amul Cream: 20 gm

• Butter: 5 gm

• Beetroot: 50 gm

• Fresh Spinach: 50 gm

• Bengal Gram Powder: 10 gm

• Lemon Juice: 5 ml

• Chaat Masala: 2 gm

• Mustard Oil: 30 ml

Method:

1. Thinly slice the cottage cheese. Soak the slices in hot water for 30 seconds to soften them.

2. Blanch beetroot as per the mentioned quantity for 10 minutes. Mash the boiled beetroot and add some sugar and salt.

3. Wash the spinach leaves thoroughly and blanch them. Finely chop the blanched spinach and mix with green cardamom powder and cheese.

4. Place a thin layer of mashed beetroot on one slice of cottage cheese. Place another layer of spinach mixture on top of the beetroot layer.

5. Mix hung curd, ginger-garlic paste, all spices, besan (Bengal gram powder), and mustard oil into a smooth and fine paste. Add some cream to the mixture.

6. Roll the layered cottage cheese and dip it in the prepared marinade. Allow it to rest for one hour.

7. Heat a non-stick pan and add some butter. Grill the marinated cottage cheese rolls on medium heat (350-400°F) until they turn golden brown.

8. Finish the kebabs with a touch of cream and butter, and sprinkle with chaat masala. Serve with mint chutney and onion rings.

Tips:

• For an added treat, you can enjoy these kebabs with Reshami Parantha.