SAEDNEWS: Halloumi, also known as grilling cheese, has recently gained popularity in various countries. It is a semi-soft cheese with a texture that is slightly firmer on the outside than on the inside. Halloumi has a long history and was traditionally consumed in Greece in ancient times.
According to Saednews, Paneer Kebab, a flavorful and aromatic spiced cheese dish, is a delicious Indian specialty. If Indian food culture could be summed up in one sentence, it would be that eating Indian food is like diving into a sea of spices. Indian cuisine is often associated with spicy dishes, but chili is far from the only spice commonly used in India. Indian cooking makes extensive use of a wide variety of herbs and spices. In this recipe, we will show you how to prepare Indian-style paneer kebab in a frying pan. No special kitchen equipment is required—just a non-stick pan.
250–300 g paneer (grilling cheese can also be used)
1 large green, yellow, or red bell pepper
1 large tomato
1 large onion
250 g thick yogurt
4 tablespoons chickpea flour
½ teaspoon turmeric
½ teaspoon black or white pepper
½ teaspoon cumin seeds
½ teaspoon black cumin seeds
½ teaspoon dried fenugreek leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon tandoori masala or garam masala
1 teaspoon amchur (dried mango) powder
1–2 tablespoons hot red chili powder
2 cm grated ginger
5–6 cloves of crushed garlic
¾ teaspoon lemon juice
2–3 tablespoons oil
¾ teaspoon salt
Whisk the yogurt with a fork or hand whisk until smooth. Add all the spices and seasonings to the yogurt and mix thoroughly.
Cut the paneer and vegetables into approximately 2–3 cm cubes and add them to the spiced yogurt mixture. Toss everything well so that the paneer and vegetables are evenly coated with the marinade. Cover and refrigerate for 45 minutes to 3 hours to allow the flavors to develop.
For each batch, heat about 1 tablespoon of oil in a non-stick frying pan. Once the oil is hot, add the marinated paneer and vegetables, keeping the yogurt coating on the pieces, and fry until golden.
You can also thread the pieces onto wooden skewers before frying. However, the vegetables between the pieces may not cook evenly unless the skewers are partially submerged in oil.
Once one side is cooked, carefully turn the pieces over and fry the other side. Keep in mind that paneer cooks and browns faster than the vegetables, so remove the paneer from the pan earlier if necessary.
Transfer the cooked pieces to a serving tray. It is better not to place them directly on paper towels, as the paneer may stick to the paper. Serve the kebabs as they are, or thread the cooked pieces onto wooden skewers before serving.
Some Indian dishes are so distinctive and flavorful that they have become internationally recognized as classic Indian food. Paneer kebab is one such dish, combining cheese, vegetables, yogurt, and a generous blend of spices. Indian cuisine also makes extensive use of pickles and other tangy accompaniments, which are often served alongside meals or used separately to enhance their flavor.
