Photo courtesy of TaraDalal.com & Indianhealthyrecipes.com
Ingredients:
. Hung Curd
. Paneer (Grated)
. Roasted channa powder
. Gram Masala
. Green Cardamom Powder
. Salt
. White pepper powder
. Orange marmalade
. Desi Ghee for cooking
Method:
. Take hung yogurt in a bowl, add all above ingredients and mix well.
. Divide into equal portions. Now, stuff with paneer. Damp your hands, take a portion of the mixture, and roll lightly in shape of kebab (one centimeter thick round). Prepare the other kebabs in the same way.
. Heat sufficient oil in a pan and grill the kebabs till golden in colour.
. Remove from heat and serve hot with mint chutney or sauce.
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Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Chef Ghai has spent a decade at the helm of various Michelin-starred Indian kitchens - having honed his craft at some of the most prestigious hotels and restaurants in India - including The Oberoi Group and The Taj Hotels.
