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Thandai Kebab

Thandai Kebab

Thandai Kebab. Succulent paneer. A kiss of fresh cream. A fragrant smear of thandai masala. A hint of black peppercorn for those who love the heat. Pan-grilled till a gorgeous golden. This is divine !!!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Snacks

Ingredients
  

Thandai Kebab

  • 250 g fresh paneer cut into bite sized pieces
  • 1.5 tbsp thandai masala powder recipe below
  • 1/2 cup fresh whole cream
  • 1/2 tsp black pepper powder
  • oil for roasting
  • salt to taste

Thandai Masala Powder

  • 1/4 cup almonds
  • 1/4 cup cashew nuts
  • 1/4 cup pistachios
  • 2 tbsp melon seeds
  • 2 tbsp poppy seeds
  • 2 tbsp fennel seeds
  • 2 tbsp dried rose petals
  • 3 tsp green cardamom
  • 1 tbsp black pepper corns
  • few saffron strands

Instructions
 

Thandai Kebab

  • Soak the paneer cubes in warm water with a pinch of salt for 10-15 odd minutes. Drain the water completely, pat dry.
  • In a mixing bowl, add the fresh cream, thandai masala, black pepper powder and salt. Mix well.
 Adjust seasonings
  • Add the paneer cubes, give it a gentle mix. Ensure the paneer cubes are coated generously with the marinade.
  • Cover the bowl, keep aside for an hour or so.
  • Gently insert 4-5 paneer cubes into each skewer.
  • Heat a tawa, grease lightly with oil.
  • Place the paneer skewers on the hot tawa. Cook for 2 minutes till the paneer cubes catch a light brown - golden tinge. Keep rotating the skewers to ensure the paneer cubes are browned evenly on all sides.
  • Serve hot.

Thandai Masala Powder

  • Blitz all the ingredients listed above in a blender to make a smooth powder. Your thandai masala is ready.

  • Feel free to store in an airtight container for about a week or so.