Paneer Makhmali kebab (Cottage cheese kebab)

Paneer Makhmali the name itself reminds me of a smooth texture and this recipe lives up to its name. It’s a delicate paneer (cottage cheese) based Kebab, packed with oodles of flavors yet a really delicate taste. This one is sure to keep you asking for more. You can serve this, in a basic tomato gravy or by itself, it’s amazing both the ways.

Ingredients for Filling:

Paneer (Cottage cheese)(100 gm) (grated)

Onion (1 small) (finely chopped)

Capsicum (1/2) (finely chopped)

Carrot (1 small) (finely chopped)

Cashew nut (12-15)

Green chilli (5)

Coriander (small bunch)

Ginger-garlic paste (1/2 tbsp)

Chaat masala (1/2 tbsp)

Lemon juice (half a lemon)

Processed cheese (2 cubes)

Butter (2 tbsp)

Sugar (1/2 tbsp)

Salt to taste

Ingredients for Cover:

Potato (2 big ones) (boiled)

Butter (2 tbsp)

Coriander (1 tbsp) (finely chopped)
Corn flour for dusting
Oil for frying

Salt to taste

Method:

1. In a grinder jar, grind together the green chillies, cashew nuts and coriander for the filling and keep aside.
2. Heat 2 tbsp of butter in a non stick skillet and add the onions, capsicum and carrot to it.
3. Saute for 3-4 minutes.The onions will start looking a little transparent at this point. Add the ginger-garlic paste along with the chilli-cashew mixture.
4. Mix well and saute for another 2 minutes.
5. Add the rest of the ingredients for the  filling except for cheese and sugar.
6. Cook for 2 minutes on low flame while stirring and then for 2 minutes with a lid on.
7. Check if the vegetables are thoroughly cooked by pressing with a spoon. If properly cooked the vegetables should get easily mashed when you press them with a spoon, cook for another few minutes if the vegetables are still uncooked.
8. At this point add the sugar and stir well.
9. Turn off the heat and add the cheese. Mix well and keep aside to cool.
10. Mash the potatoes and mix in the butter, salt and coriander.
11. Mix well with a spoon to blend in all the ingredients.
12. Sprinkle a cutting board with cornflour generously. 
13. Place a heaped tablespoon of potato mixture onto the cutting board.
14. With your hand form a circular ball and flatten it.
15. Place a heaped teaspoon of the paneer-vegetable filling on the flattened potato patty.
16. With well floured hands fold the potato patty such that the filling is completely covered by the potato, make a flat patty but be careful not to break it.
17. Make the rest of the patties and keep aside.
18. In a skillet, heat oil and shallow fry the patties.
19. Serve hot. Enjoy:)