Baked Paneer Corn Kebab Recipe
Baked Paneer Corn Kebab Recipe is party pleaser recipe and an evening snack made from home made paneer and fresh steamed corn and flavoured with spices and dry fenugreek leaves. Make Baked Paneer Corn Kebab for an evening snack or as a starter for a party.
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.
If you like kebabs, then you must try some of our other favorites like
- 200 grams Paneer (Homemade Cottage Cheese)
- 1/2 cup Dry Corn Kernals , steamed
- 2 Green Chillies , finely chopped
- 1 teaspoon Chaat Masala Powder
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- 2 tablespoons Raisins
- 1 tablespoon Cashew nuts
- 1/4 cup Whole Wheat Bread crumbs
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red chilli powder
- 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) , or dried fenugreek leaves
- Salt , to taste
- Cooking oil , for brushing
How to make Baked Paneer Corn Kebab Recipe
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.
Anshu Pande, lawyer by profession and food blogger by passion. She is the face behind the blog "The Secret Ingredient". With a fire in her belly to create something out of the box, she loves to experiment and considers her kitchen her laboratory. For her, the food has to be divine, delicious, visually appealing yet healthy. She strides to bring recipes with a healthy twist and strongly believes that our holistic wellness is directly connected to good nutritious food.