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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Hung Yogurt
Place a muslin cloth or cheesecloth over a bowl. Add the yogurt to the cloth, tie it up, and let it hang for 4-6 hours or overnight in the refrigerator to drain excess water.
- 2
Mix the Ingredients
In a large mixing bowl, combine the hung yogurt, grated paneer, boiled and mashed potatoes, chopped coriander leaves, chopped green chilies, garam masala, cumin powder, and salt. Mix well until all ingredients are thoroughly combined.
- 3
Bind the Mixture
Add cornstarch to the mixture to help bind it. Mix until well incorporated. The mixture should be firm enough to shape into kebabs.
- 4
Shape the Kebabs
With your hands, take a portion of the mixture and shape it into small patties or kebabs. Repeat until all the mixture is used.
Cooking
- 5
Heat the Oil
In a skillet or frying pan, heat the oil over medium heat.
- 6
Fry the Kebabs
Once the oil is hot, carefully place the shaped kebabs in the pan. Fry them for about 3-4 minutes on each side or until golden brown.
- 7
