Spinach Paneer Kabab

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Spinach is a nutrition superstar. It is loaded with vitamins and minerals. Like other dark greens, spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant that’s been shown, among other things, to reduce the risk of developing cataracts. It fights heart disease and cancer as well.

I got this recipe from ManoramaOnline. Even my “Pure Non-Vegetarian” brother liked this. Am really happy about this.

Preparation Time: 30 minutes | Difficulty Level: Medium | Makes 6 medium sized kababs

    • Spinach – 2 cups
    • Paneer Crumbled – 1 cup
    • Onions – 1 big
    • Garlic Cloves (finely chopped) – 8
    • Ginger (finely chopped) – 1 teaspoon
    • Green Chilly (finely chopped) – 4
    • Pepper Powder – ½ teaspoon
    • Coriander leaves chopped – a few
    • Salt – to taste
    • Oil – for deep frying
How To
    • Sauté the chopped onions in oil till transparent.
    • To this add the chopped garlic, ginger and green chilly. Sauté till the raw smell goes.
    • Now add the chopped spinach and cook till tender and dry. Add salt to taste.
    • Add crumbled paneer. Take off fire and immediately add chopped coriander. Don’t try to sauté after adding paneer. I made this mistake when I made it for the first time. If you try to sauté, paneer will start melting.
    • Add pepper powder and mix well. Roll into Kebabs and roll lightly in fresh bread crumbs and fry.

Serve with tomato sauce.

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