Paneer Veg Kabab with Mint Coriander Chutney

Ingredients

• 120 g low-fat paneer, grated
• 40 g carrot, finely grated
• 40 g spinach, finely chopped
• 30 g green peas, boiled and mashed
• 15 g onion, finely chopped
• 8 g besan (chickpea flour)
• 5 g ginger-garlic paste
• 2 g garam masala and chilli powder
• 5 ml oil for greasing/grilling
• 40 g mint-coriander chutney (mint, coriander, green chilli, lemon, salt)

Preparation

1. Mix grated paneer, carrot, spinach, peas, onion, besan, ginger-garlic and spices into a firm dough.
2. Shape into 4–5 flat kabab patties; rest 5 minutes.
3. Lightly grease a tawa or grill pan and cook kababs 3–4 minutes per side until golden.
4. Blend mint, coriander, green chilli, lemon and salt into a smooth chutney with minimal water.
5. Plate hot kababs with the chutney on the side.
6. Serve immediately as one portion.