The Baked Paneer Corn Kebab Recipe is a delicious and wholesome snack that is made from homemade paneer and fresh steamed corn and a few spices. The addition of kasuri methi also known as dried fenugreek leaves, brings out the flavors of the dish.
Serve the Baked Paneer Corn Kebab along with Dhaniya Pudina Chutney and Masala Chai for a wholesome tea time snack with friends and family.
If you like kebabs, then you must try some of our other favorites like
Cuisine: North Indian Recipes
Course: Snack
Diet: Vegetarian
Equipments Used: Baking Sheet, Convection Microwave Oven
Cooks in 45 M
Total in 55 M
To begin making the Baked Paneer Corn Kebab Recipe, pulse the corn kernels in a mixer grinder and make a coarse crumble. It shouldn't be a paste.
In a bowl add crumbled paneer and steamed sweet corn kernels and all the remaining ingredients except the oil and cashew nuts. Mash well to make a dough like mixture. You should be able to shape them into kebabs.
Grease your fingers and palms with oil and take small portion in your palms and make patties with the Paneer Corn Kebab mixture.
Place half cashew piece on top of the Paneer Corn Kebab and press a little.
Preheat the oven to 180 C.
Place the Paneer Corn Kebab on a baking sheet lined with parchment paper or aluminium foil. Brush the top of the paneer kebabs with oi. Cling wrap them and refrigerate for 25-30 minutes until they firm up.
Bake the Paneer Corn Kebab in center rack for 25-30 minutes until the crust is golden brown. Once done, remove from the oven and serve.
Serve the Baked Paneer Corn Kebab along with Dhaniya Pudina Chutney and Masala Chai for a wholesome tea time snack with friends and family.