Mar 3, 2009

Paneer Kababs - Easy and Tasty!


I'm back today after a really busy weekend. The last few weekends have been really busy - too much partying!

We had a few friends from my workplace over this weekend. I had made a lot of Indian food for them. This time I tried to even make appetizers from scratch. I made samosas and masala vadais. They came out pretty good.

I thought I can share the recipe for Paneer Kababs that I made. Its a very easy dish to make and serve. And for a vegetarian cook, its a good substitution for meat!

Ingredients Required:

Veggies - as per your choice. I chose -
Green Bell Pepper - cut one side into 4 pieces
Orange Bell Pepper - cut one side into 4 pieces
Onions - cut into big squares
Tomatos - deseeded and firm
Paneer - medium sized pieces
Tandoori paste (I used store bought - but you can make it at home if you want to)
Yogurt (Dahi)
Ziploc bags

Cube your vegetables and pack them in the ziploc bags. You can see my tomatoes and paneer bagged below.

Pick up your blender and add about 1 cup of yogurt and about 2-3 tbsp of the tandoori paste. Give it a whirrrrrrrr...

Once you have the pretty pink paste - pour it into the ziploc bags and seal the bags well. Use enough liquid to cover the veggies and paneer well. Once you are all done, just pick up the bags and massage them a little bit. You can almost hear the oohs and aahs from your veggies. Put the in the fridge for a few hours. I did them a day early and let them marinate. The more they marinate, the better they taste. Every few hours, just turn them over in the fridge so the liquid coats the veggies well!

A couple of hours before you are ready to serve, take them out of the fridge. Get your skewers - pick up 2 of them and do a kung fu dance! Maybe not. Well, take a big platter and pour all your veggies and paneer on it along with the sauce. Pick up the veggies and paneer one by one and skewer them. Since I'm a virgo and I love to be organised, I went clockwise direction arranging one by one so that we have equal amounts of all veggies in the kababs! But you dont have to - have your own pattern if you like. And tada - here's how they look. Arrange the skewers in a broad pan. I lined my pan with foil so that it can pick up the extra sauce drippings.

Save the remaining liquid in the platter. Brush this extra liquid on the kababs - my husband did just that and thinks he made the whole thing! He swears that is what gives the flavor and not the 24 hrs that the veggies marinated!

Put this in an pre heated oven at about 375 F. Keep checking till you see a nice golden brown red on top of the paneer. This is then ready to be devoured! Serve them hot! I was all excited about serving my kababs to my guests, I forgot to take pictures of how they look after it cooked! Sorry! Maybe next time. But it was wonderful and I had a couple of pieces left - everything else was gone!


  1. Wow! Cool! I have started adoring your efficiency now! How do you manage da? My sister too often keeps telling me that she cooked for plenty of people right from soups and other starters till desserts. With 2 kids around, I wonder how she could do it! But you guys in the US are very smart in all these huh! The next time I come there, make sure you prepare this for me.

  2. Definetly will do. I can plan a menu with you when you come and will have all ready for you.


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