Paneer & Peas Ke Kabab

Cuisine: Indian Starter

Serves 2-3 pax


  • Peas 100 GMs
  • Cottage Cheese (Paneer) 150 GMs
  • Salt to taste
  • Haldi to taste
  • Amchur to taste
  • Dhaniya Powder to taste
  • Red Chilli powder to taste
  • Green Chilli 1-2 pcs
  • Onion small 1 pc
  • Capsicum small 1 pc
  • Coriander chopped 2 tablespoon
  • Cucumber and Beat root for presentation


  1. Take a pan, add oil, then add chopped onion, capsicum, green chilly and peas
  2. Sauté then adding all the spices
  3. Then mash the paneer in the mixture and keep cooking till all the water dried up
  4. Then take the mixture out and cool it
  5. Blend the mixture in the mixer grinder and keep it inside the fridge for 10 min
  6. Take a pan, make it hot and then make flat patty (Tikki) of the mixture
  7. Shallow fry them till golden brown and serve hot with mint chutney

Chef Tips:

  • The mixture have to be tight not loose, if the mixture is loose then add all purpose flour (Maida) into the mixture to give a binding
  • Cooking of paneer with peas have to be on medium flame till all water is evaporated
  • The presentation can be in a different way too
  • The mixture must be cooled before blending
  • While blending don’t use water into it, keep moving the mixture with a spoon and keep blending till it gives a smooth texture



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