The Legendary Paneer Kebab Recipe

Crumble and dry

If using store-bought paneer, crumble it into a large mixing bowl and press gently in a clean cloth to remove excess moisture. If homemade paneer is very moist, wrap in a cloth, place a weight for 10 minutes, then crumble. Aim for a dry but pliable texture.

Combine beet and coconut

Add the finely grated boiled beetroot and freshly grated coconut to the crumbled paneer. The beetroot provides color and moisture; adjust quantity if mixture is too wet.

Add aromatics and spices

Mix in mashed green peas (if using), chopped green chili, coriander, mint, ginger and garlic paste. Add chaat masala, ground roasted cumin, garam masala, red chili powder and salt. Squeeze in lemon juice. Fold everything together gently so the beet does not over-stain but becomes evenly distributed.

Bind the mixture

Sprinkle the gram flour (besan) or cornflour a tablespoon at a time and knead lightly to combine until the mixture holds together when pressed into a ball. You should be able to form patties without them falling apart. If too crumbly, add 1 tsp water or a little more lemon juice; if too wet, add 1 tbsp more gram flour.

Divide the mixture into 8 equal portions (for about 8 medium kebabs). With lightly oiled hands, shape each portion into round flat discs or oblong kebabs suitable for skewering. If using skewers, thread each shaped kebab onto a skewer, leaving some space between kebabs.

Lightly dust each kebab with 1/2 tsp of flour (maida or extra besan) to help the surface dry and hold. If you want a crispier exterior, press each kebab into breadcrumbs to coat. Shake off excess breadcrumbs.

Heat 2–3 tablespoons oil in a non-stick or cast-iron skillet over medium heat. When the oil is hot, add the kebabs (work in batches if needed) and cook for 3–4 minutes on the first side without moving them so they develop a golden crust.

Carefully flip the kebabs and cook the other side for another 3–4 minutes until golden and cooked through. If using skewers and an oven/grill, preheat grill to 200°C (400°F) and cook for 8–10 minutes, turning once, brushing with a little oil, until lightly charred at edges.

Remove cooked kebabs to a wire rack or paper towel to drain briefly. Taste one and adjust seasoning for the rest if needed.

In a small blender, combine grated coconut, chopped beetroot, green chili, roasted chana dal (or peanuts), roasted cumin seeds, salt and lemon juice. Add 1–2 tablespoons of water and blitz to a smooth or slightly coarse paste according to preference.

Taste and adjust salt or lemon. Transfer to a serving bowl and refrigerate until ready to serve.

Arrange 2 kebabs per serving (or desired number) on each plate. Spoon a generous dollop of coconut-beet chutney alongside. Sprinkle microgreens or chopped coriander over kebabs, and dust lightly with chaat masala. Serve immediately with lemon wedges for squeezing.

Leftovers: store cooked kebabs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to retain texture.