This original Tarla Dalal recipe can be viewed for free

Makai Galouti Kebab


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A vegetarian adaptation of the Galouti kebab. The specialty of a Galouti kebab is its ability to completely melt in your mouth and this makai galouti kebab does just that. Adding paneer gives these kebabs a great creamy texture and the potatoes help in binding. Make sure you finely chop and brown the onions well before adding to the mixture since this gives the kebabs an unmatched flavour. Serve steaming hot galouti kebabs with hari chutney.

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Makes 10 kebabs.
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Ingredients

Method
  1. Heat the oil in a kadhai and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.
  2. Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.
  3. Add all the remaining ingredients and cook for 3-4 minutes.
  4. Divide the mixture into 10 equal portions and shape each portion into flat round kebabs.
  5. Heat the oil in a kadhai and deep-fry the kebabs till golden brown. Drain on absorbent paper and serve hot with hari chutney.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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