Aloo Paneer Kebab Recipe are the patties that are craved during rainy evenings and cool nights. Hot fried food and some hot coffee or chai to go along with is a hit during monsoons.
These shallow fried or baked kebabs made with paneer and potatoes are perfect for this weather and are simple to prepare.
Serve Aloo Paneer Kebab Recipe with Pudina Chutney and Date & Tamarind Chutney or make Chole Aloo Tikki Chaat
Discover more options with Kebab recipes here
Cuisine: Indian
Course: Appetizer
Diet: High Protein Vegetarian
Equipments Used: Hard Anodised Frying Pan / Omelette Pan, Convection Microwave Oven
Cooks in 30 M
Total in 60 M
To prepare Aloo Paneer Kebab Recipe, get prep with all the ingredients first, including boiling potatoes till soft.
Mash boiled potatoes, and paneer together. Mix all the other ingredients and give it a good mix.
Heat 2 tablespoons of oil in a shallow pan.
Make large lemon sized balls and roll them in some breadcrumbs and press them gently between palms.
Gently place them in the pan and shallow fry them on both sides till they are golden and crisp.
Alternately for a healthier option, you can even bake them at 180 degrees Celsius in a preheated oven for about 15 minutes on each side.
Serve Aloo Paneer Kebab Recipe with Pudina Chutney and Date & Tamarind Chutney or make Chole Aloo Tikki Chaat