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 mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
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
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.