Tomato Kebab (Grilled) (No Onion-Garlic)

Ingredients

• 200 g paneer, crumbled
• 120 g ripe tomatoes, finely chopped and drained
• 3 tbsp besan (gram flour)
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric
• 1 tbsp oil for brushing
• 1/2 tsp salt
• 1 tbsp chopped fresh coriander
• 1 tsp kasuri methi, crushed

Preparation

1. Mix paneer, drained tomato, besan, spices, salt, coriander, and kasuri methi into a firm dough.
2. Rest 10 minutes so besan hydrates; divide into 6 equal portions.
3. Shape into flat oval kebabs about 1.5 cm thick.
4. Brush lightly with oil; grill on a hot tawa or grill pan 3–4 minutes per side until marked.
5. Finish with a light oil brush if needed; rest 2 minutes.
6. Serve hot as one portion of three kebabs.