Indian
Indian - Tandoori and Kebabs
Dal Tarka Paneer Tikka
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup chana dal, soaked overnight
- • 200g paneer, grated
- • 1 onion, finely chopped
- • 2 green chilies, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tbsp gram flour
- • 1 tsp garam masala
- • 1/2 tsp red chili powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Boil the soaked chana dal until soft and all the water is absorbed, then drain and mash coarsely.
2
Phase 2
Knead the mashed dal with grated paneer, onion, green chilies, ginger-garlic paste, gram flour, garam masala, red chili powder, and salt into a stiff dough.
3
Phase 3
Divide the mixture and shape into small round flat kebabs.
4
Phase 4
Shallow-fry the kebabs in ghee over medium heat until crisp and golden brown on both sides.
5
Phase 5
Serve hot with mint chutney and sliced onion.