Gulnar Sheekh Kebab origin is even more fascinating. It’s said that kebabs originated in Persia, and later spread to other Middle Eastern and Asian countries. This method of grilling or roasting small cuts of meat, threaded on skewers, proved of immense help in the period when fuel was scarce. Historians even claim that soldiers used their swords to cook the mutton over fire .
But When it came to Kashmir … Kashmiri Pandits gave it’s flavor by introducing Fenugreek leaves and annar danna … Makes it exquisite …
Its all time appetizer … Should say Wazwan Appetizer …
Ingredients
250 gms Paneer
1 1/2 cups Besan Flour
½ tsp Red Chilli Powder
¼ tsp Peppercorn
1/4 tsp Ajwain
1 tsp Fenugreek Leaves (dry)
1 tsp Dry Pomegranate Powder
2 tsp Lemon Juice
1/2 cup Coriander leaves
1 cup Mint leaves
4 Green Chillies
Salt – to taste
Oil – as needed
Method
- Mix gram flour, red chilli powder, peppercorn, ajwain, fenugreek leaves & salt in a bowl. Add water to get a thick batter.
- Grind pomegranate powder, lemon juice, tomato, coriander leaves, mint leaves, green chilli and salt to make chutney.
- Cut paneer into cubes.
- Slit the paneer and stuff it with the prepared chutney.
- Dip the stuffed paneer cubes in the batter and fry in hot oil till golden brown.
- Serve hot with chutney.
