Paneer Taash Kabab Recipe


Paneer – 400 Gms
Fresh cream – 1 tbsp
Cheese – 1 cup (grated)
Peppercorns – ½ tsp
Tomatoes – 2 medium nos (sliced)
Mint chutney – 8 tbsp
Onions – 2 medium nos (sliced)
For Marinade
Ginger garlic paste – 4 tsp
Chaat masala – as required
Hung yoghurt – 1/3 cup
Coriander powder – one tsp
Mustard oil – 2 tbsp
Garam masala  – one tsp
Cumin powder – one tsp
Red chili powder – 2 tsp
Salt –  as per taste

Method Of Preparation

1)Cut the paneer into 7 pieces
2)Take the marinade ingredients. Mix it well.
3)Keep it aside for 10 mns
4)On the paneer slices, spread the mint chutney.
5)Take the cut pieces of onions and tomatoes and place on the cut cottage cheese. Cover these with cut cheese.
6)Take the cut paneer and stack it on top of each other.
7)Now we need to make the mixture of cream along with crushed black pepper. Pour this on the paneer pieces.
8)Take the last piece of cheese and put it on top of paneer. In an oven, bake it for 10 mns.
9)You can now cut it into required pieces.

Top Search Indian Recipe:


Patther Kabab recipe

16 mutton pasandas
For Marinade
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)
How to make patther kabab :
  • Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.
  • Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.
  • Let it marinate for one hour.
  • Cooking on stone slabs:(traditional way of cooking on kadapa stone.
  • Take a flattish piece of rough granite or kadappa of about 11/2″ length x 1″ breadth x 2″ thickness.
  • Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.
  • Heat up the granite well with live charcoals underneath.
  • Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.
  • Turn them a few times basting them occasionally with oil.
  • Take off when cooked through.



Paneer Taash Kabab recipe

1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste
How to make paneer taash kabab :
  • Slice paneer into seven pieces.
  • Mix well all the marinade ingredients and spread evenly on the cut paneer.
  • Keep aside for 10 minutes.
  • Spread mint chutney evenly on the cut paneer.
  • Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
  • Stack each layer of cut paneer one on top of the other, by repeating the process.
  • Make a mixture of cream and crushed black pepper and pour out over the top layer.
  • Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
  • Cut into desired equal sizes.