- Prep Time: 15 mins
- Cook Time: 30 mins
- Serves: 4 People
Ingredients to cook Kathi kebab :
- Nutria nuggets granules 1/4 cup, soaked in hot Water
- Soya chunks 15 pieces, soaked in hot Water
- 1 medium sized Tomato, finely chopped
- 4 tbsp Ghee/oil
- 1 medium sized Onion, finely chopped
- 1/2 cup boiled peas
- 1 cup Water
- 2 pinch of Hing
- 3/4 cup milk
- 1/2 tsp Jeera
- 1 tsp garam Masala
- 1 tsp Salt
- Few drops of Lemon juice
- 1 tbsp pao bhaji Masala
- 1 tbsp kitchen king Masala
- 1 cup Tomatoe puree
- 1/2 cup bread crumbs
- 1 dry sabut Red Chilli
- 1 tbsp Coriander powder
- 1 green Chilli, chopped
- 1 tsp Ginger-garlic paste
- 1/2 tsp Red Chilly powder
- Paneer sticks Ingredients:
- 50 gms Paneer cubes
- 1 Tomato, cut in 3/4″pieces with the pulp removed
- 1 tsp chat Masala
- 1/2 Capsicum cut into cubes
- 10-12 soya chunks
- Batter Ingredients:
- 1/4 cup Besan
- 2 pinch baking powder
- 1/2 tsp Salt
- 1/4 cup Water
- 1/2 tsp Red Chilli powder
How to cook Kathi kebab :
For the subzi, soak the nuggets granule and chunks in hot boiling water for 10 mins.
Heat 4 tbsp ghee or oil in a kadai. Add the hing, jeera, green chillies and sabot lal mirchi.
Add the chopped onion and ginger-garlic paste, cook till the onion turns golden in colour.
Add nuggets and a few chunks, cook it for 5 mins.
Add the peas, dhania powder, salt, pao bhaji masala, kitchen king masala, chopped tomatoes and roast it for 5 mins.
Add the tomatoe puree, mix it well and cook for 5 mins. Add 1 cup of water and bring it to boil.
Then add milk and bread crumbs, and once again bring it to boil.
For the sticks, make a thin batter. Beat it well and keep aside for 10 mins.
Sprinkle chat masala on the paneer, capsicum, tomato pieces and soya chunks. Mix it well.
Pierce the capsicum, paneer, tomatoes, and soya chunks with a tooth pick.
Heat oil for deep frying. Dip the paneer sticks into the batter.
Deep fry till they are golden in colour.
Add this soya sticks on the gravy and pour a little lemon juice on top and serve it hot.
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