Name: Veg kabab recipe by Veena Daswani at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: 2 Small onions (finely chopped); 1 Capsicum (finely chopped); 2 Small carrots (finely chopped); 12 beans (thinly sliced); 1/2 cup chopped Coriander; 150gms Paneer; 1 tspn Ginger-Garlic paste; Green chillies (paste or finely chopped); 1 tspn Garam Masala; 1 tspn Chaat Masala; 1/2 tspn Red Chilli powder; Salt to taste; 2 tbspn Cornflour; 4 slices Brown Bread; Oil as needed

Ingredients Serving: 3

2 Small onions (finely chopped)
1 Capsicum (finely chopped)
2 Small carrots (finely chopped)
12 beans (thinly sliced)
1/2 cup chopped Coriander
150gms Paneer
1 tspn Ginger-Garlic paste
Green chillies (paste or finely chopped)
1 tspn Garam Masala
1 tspn Chaat Masala
1/2 tspn Red Chilli powder
Salt to taste
2 tbspn Cornflour
4 slices Brown Bread
Oil as needed

Instructions

Take a pan and add 2 tspn oil.
Add onions, carrots and beans. Saute for 3min. Add capsicum, ginger-garlic paste, green chillies and saute for 2 more minutes.
Off the gas and let the mixture cool.
To this, add mashed paneer, cornflour, all the masalas, salt.
Soak the bread very lightly in water, squeeze and drain off the extra water. Now mash the bread and add it to the above mixture.
Add coriander and mix well.
Now, apply little oil on your palms and take the mixture to give the kabab a desired shape.
Kababs can be shallow fried till golden or can also be made on a non stick pan with very little oil as I do.
Kababs are ready.
Serve hot with chutney of your choice and ketchup.
Chutney of my choice-- GREEN CHUTNEY 1/2 cup Mint leaves 1 cup Coriander leaves 1/2 cup Palak leaves 5-6 Green chillies 5 Garlic pods 1/2 inch piece of Ginger 1/2 raw Mango (prefer totapuri kairi) 1/2 Lemon's juice (1 lemon if kairi not available) Salt to taste Grind well and refreshing Chutney is ready.

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