Paneer Seekh Kebab Recipe/ Mughlai Paneer Seekh Kebab

AuthorAnkita

RatingDifficultyAdvanced

Table Of Contents:

1. Paneer Seekh Kebab

2. A Glimpse Into Paneer Seekh Kebab

3. A Brief History Of Kebab

4. Kebabs- A Tantalizing Temptation

5. Faqs

6. Some Suggestions To Present Paneer Seekh Kebab In An Attractive Way

7. Ingredients Needed To Make Delicious Paneer Seekh Kebab

8. Step by step guidance to make paneer seekh kebab

9. Points To Remember

10. Interesting Accompaniments That Can Go With Paneer Seekh Kebab

11. Nutritional Value

A Glimpse Into paneer Seekh Kebab:

Paneer Seekh Kebab is a stunning vegetarian starter, that would elevate any party a notch higher with its appetizing smoky flavor and enthralling visual appeal. Though kebabs are mostly made of minced meat which are lip-smacking and irresistible, vegetarian kebabs are still an alluring choice. No wonder, paneer, the versatile Indian cottage cheese hits our mind first when talking about meatless kebabs. With its crispy and spongy dual texture and smoldering smoky flavor and with its delightful assortments this tantalizing Paneer Seekh Kebab is sure to take your taste buds on a thrilling scuba dive.

A Brief History Of kebab:

 Since ancient times, Kebab has always been presented with a rustic demeanor glorified by its smoldering flavor and exhilarating appearance. And it has been an essential delicacy in the imperial kitchen during 1200A.D and it was the Afghans and Persians who brought it into India during their invasion. From there it took its eminent journey and underwent several modifications during the mughal period.

The more refined version included nuts, dry fruits, fruits and aromatic spices which elevated the elegance of kebabs which blossomed to the next level. From meat based kebabs, paneer and vegetable based kebabs evolved and dishes like paneer tikka, dahi ki kebab, hara bhara kebab, vegetable shikampuri kebab etc., evolved and underwent changes and modifications. Paneer seekh kebab is one such popular kebabs that are primitive and classic, that has plenty of versions and combinations that vary from region to region.

Kababs:- A Tantalizing Temptation

The magical word Seekh Kabab would entice any gourmet across the globe and the reason behind the fascination is still inexplicable. Could it be the style of cooking a kabab that beguile us? Or is it the connection we make with the Mughal Cuisine or the Imperial Nawabs (who were the greatest connoisseurs of food fusion in India) once we hear those words? Or is it the curiosity that arise in our minds to find out the secret of its deliciousness? Whatever the reason could be, no foodie can deny the fascination it gives to our five senses in one go. Certainly, the Nawabs and the Mughal emperors have left us with a rich culinary legacy which we can take pride of.

You can opt for this quick and easy appetizer if you throw in an instant party or a get together. With a fantastic outdoor barbeque set up and a perfect ambience (like a candle light dinner)  along with a drizzling weather you can make your beanfeast a huge hit with this simple yet astounding  Paneer seekh Kebab.

FAQs:

1. Whats the difference between Paneer Kebab and a Paneer tikka?

 Paneer  seekh Kebab is usually made with coarsely minced paneer whereas tikka is made with a large lump of smooth paneer ball. Long rolls of paneer are mixed up with regular spices and inserted in a skewer and roasted in a grill, tandoor or tawa with the smoky flavor of clarified butter and cinnamon for kebab, while large paneer chunks are marinated in a yogurt based dip  which are flavored with regular Indian condiments and then grilled or barbequed in a tandoori oven for a tikka.

2. What are the suitable accompaniments for Paneer Seekh Kabab?

Sweet and sour chutney, mustard sauce, cucumber yogurt dip, garlic mayo sauce are some fantastic dips to go with this starter.

 Some suggestions to present paneer seekh kabab in an attractive way:

If you plan for a backyard moonlight dinner or a roof top buffet, you can have two or three charcoal grills placed one after another so that you can prepare many kebabs at a time. Depending upon the taste of the people you invite in, you can set up a record player with a fine music on that plays with a subtle volume throughout the bash. You can use all the varieties of skewers to make it interesting and an array of garnishes like sliced zucchini, carrots, icebergs, purple cabbage, colored and grilled bell peppers, soaked raw peppers and olives to entice them with innumerable choices. Finally, choose vessels made of brass and copper which gives an aesthetic sense, that takes you back to the Mughlai Cuisine. And a random setting of colorful oil lamps would be all the more aesthetic.

Ingredients Needed To Make Delicious Paneer Seekh Kabab:

Base Items:

1. Paneer- This is the chief ingredient here.

2. Corn Flour- It acts as a biding agent.

3. Gram Flour- This is a thickening agent here.

4. Bread Crumbs - Used to give a crispy tone .

Spices:

1. Kashmiri Mirch Powder- Added for spiciness

2. Garam Masala- Added for flavor enhancement

3. Ginger Garlic Paste- Mandatory substance to make kebabs for flavor

4. Cumin Powder- to spruce up the dish

Garnishing:

1. Lemon Juice- Any Kebab is incomplete without the zing of lemon
2. Coriander Leaves- A dded for a nice fresh feel and digestion

Step By Step Guidance to Make Paneer Seekh Kabab:

1. Add all the above mentioned base items and spices in a bowl and mix gently with the required salt.
2. Take skewers and make elongated kebabs and grill.
3. Dab lemon juice on top and sprinkle some lush green cilantro and serve hot.

Points To Remember:

1. Defrost the paneer well before use as it becomes easy when you crumble it evenly and you will get the right moisture to make the base. The paneer mixture should not have excess moisture as it may tend to loosen while you make the kebabs and it will spoil the whole thing.
2. In some versions they add a little bit of malai for enhanced taste and flavor.
3. Do not add oil at all as the moisture present in the paneer is more than enough to knead.
4. Let the spices be minimal as the flavors of spice powders should not out beat the overall flavor of the paneer.
5. You can shallow fry, grill, use kebab mangal or barbecue the kebab as per your wish and each method has its own uniqueness and palatability.
6. You can use mayonnaise, garlic sauce and sweet & sour sauce as a dip other than chutneys and tomato ketch up.
7. Paneer kebabs can be made in advance and can be stored in refrigerator and can be grilled or barbecued whenever needed.
8. At some regions, paneer seekh kebabs are placed over naan or roti and served with a mint chutney.
9. Flat rectangular metal skewers is better than thin tubular metal skewers or the ones made of bamboo.

Interesting Accompaniments That Can Go With Paneer Seekh Kebab:

1. coconut rice

2. Garlic Bread

2. Tomato corn and cabbage salad

3. cucumber curd salad

4. Green veggies salad

5. Grilled pineapple salad

6. Red Cabbage Slew