Badami Chandni Kebab
by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 52664 times
Mughlai food is famous for its abundant use of dry fruits in every course of the meal. Dry fruits such as cashewnuts and almonds are used not only whole or broken into pieces but also by grinding them into fine pastes. Almond paste adds a rich creaminess to any dish. Here almonds have been ground along with paneer to form a smooth mixture that is combined with an array of masalas and some bread to give delicious melt in your mouth kebabs.
- Combine the almonds and paneer with a little water and blend in a mixer to a thick mixture.
- Transfer to a bowl, add the bread slice and mash well. Keep aside.
- Heat the ghee in a kadhai, add the green chillies and onions and sauté till the onions turn golden brown.
- Add the prepared mixture and salt and cook till the mixture leaves the sides of the kadhai.
- Remove from the flame, add the cream, coriander and mint leaves and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a flat, round kebab.
- Roll each kebab in bread crumbs so that the kebabs are evenly coated from all sides.
- Heat a non-stick tava (griddle) and cook the kebabs on both sides using a little ghee till they are golden brown in colour. Drain on an absorbent paper.
- Serve hot with onion rings and phudina chutney.
Nutrient values per kebab
|Vitamin A||126.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||1.8 mg|
|Folic Acid||1.3 mcg|
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