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Tri-Colored Paneer Kebabs

Print version of Tri-Colored Paneer Kebabs

Weekends are generally barbeque times at our home and we had a great kebab mela with succulent pieces of paneer kebabs and delicious chicken tikkas, on Sunday evening. Few of the marinated paneer pieces were still sitting in my refrigerator and the sudden announcement of an arrival of a guest, I knew it was time for another barbeque…:).

Paneer kebabs are marinated paneer pieces grilled or barbecued in a traditional tandoor along with onions, tomatoes and capsicums(bell peppers). Away from the monotony, I tried my hand at 3 different marinades, each imparting a different color and taste to the paneer. The subtlety and balance of the flavors, infused in the paneer pieces along with crunchy vegetables makes paneer kebabs, a delicious appetizer/starter.

Tri-Colored Paneer Kebabs Recipe

Ingredients:
Yellow Colored Paneer Kebabs

8-10 paneer pieces (cut into a 2″ squares)
4-5 tbsps hung curds
1 tsp black pepper pwd (you can use a pinch of garam masala pwd also for added flavaor)
1 tsp amchur pwd or lemon juice
big pinch turmeric pwd –(give yellow color to the paneer)
salt to taste

Marinate the paneer pieces in the above marinade for 2 hours in the refrigerator.

Red Colored Paneer Kebabs

8-10 paneer pieces (cut into a 2″ squares)
1 tsp red chilli pwd – (gives red color to the paneer)
1 tsp ginger garlic paste
1/2 tsp kasoori methi (optional)
4-5 tbsp hung curds
1 tbsp lemon juice
salt to taste

Marinate the paneer pieces in above marinade for 2 hours in the refrigerator.

Green Colored Paneer Kebabs

8-10 paneer pieces (cut into a 2″ squares)
Make a paste of mint (small cup) and coriander leaves(small cup),1 green chilli,1″ginger piece,1 tbsp lemon juice and salt. Marinate the paneer in this paste for 2 hours in the refrigerator. This marinade gives a green shade to the paneer.

Make thick slices of 3 medium onions and 3 medium sized tomatoes and cut 2 capsicums into big pieces and keep aside.You can marinate the pieces with any of the above marinades. I usually toss them in a dressing of lemon juice and chilli pwd or pepper pwd and skewer them along with the marinated paneer pieces.

I used my traditional earthen stove or home tandoor called ‘kumpati’ (with charcoal) to grill/barbaque the paneer. I did not brush the paneer with oil before grilling. So absolutely no fat was using in the cooking process. Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they don’t burn and cook them till they are soft and attain a light golden shade. Serve with green chutney or tomato ketchup.

An absolutely delicious,melt-in-the mouth,low-carb,healthy appetizer or starter with refreshingly crunchy vegetables!

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By • Apr 11th, 2006 • Category: All Recipes, Indian Milk Recipes, Indian Paneer Recipes, Indian Snacks and Starter Recipes, Indian Vegetarian Recipes, North Indian Recipes

  • http://www.blogger.com/profile/7837845 Meeta

    Sailu,

    This looks delish! I love Paneer but find making it a real drag … so I drool over the pictures and try to come up with an idea of how to make these without going throught the process of making paneer ;-)

    Invite me over the next time ok!

  • http://www.blogger.com/profile/19316775 Lakshmi

    I should really try this one. looks so good. just want to have them Sailu.

  • http://www.blogger.com/profile/7093999 Alex

    That looks so good…and I feel this is something I could really make…or not…but I can surely try! :)

  • http://www.blogger.com/profile/14384425 Nerissa

    That looks amazing, Sailu! What is “hung curds”? It’s not the paneer itself so I’m a little lost.

  • http://www.blogger.com/profile/15096645 sailu

    Meeta,your most welcome anytime..:)

    Come over,Lakshmi..:)

    Sure you can try,Alex.I am sure you will love it.

    Nerissa,when curds in put in a muslin cloth,tied up (with support) and left to hang for an hour or two so that the whey(liquid) drains off.The left over curds in the muslin cloth is called “hung curds”.Hope this helps.

  • http://www.blogger.com/profile/19469995 Vineela

    Hi Sailu,
    Wow madam ,I dreaming to do but u r really great.Showing me pictures of these.I think we r thinking same time same recipes.Happy to see ur kababs.Its a perfect healthy veggie appetizer.
    Vineela

  • http://www.blogger.com/profile/16413188 Ashwini

    lovely photo sailu. tricolor like our flag :-)

  • http://www.blogger.com/profile/15294050 RP

    Those look really pretty Sailu. Grilling season is almost starting here. I am planning to clean my grill next week & start grilling. :)

  • http://mtastes.blogspot.com/ Lera

    Sailu, it’s looking great and so appetising..:)I wish you all the best for VCC Q1 2006!

  • http://www.blogger.com/profile/17884063 ramya

    Hi sailu, very delicious and mouth watering indeed, what is actually skewer made up of ,it looks bamboo shoot.?Am i correct?

  • http://www.blogger.com/profile/19316568 Saffron Hut

    lovely Sailu, I loove paneer and the marinades sound delicous!!

  • http://www.blogger.com/profile/14510243 Zoubida

    Hi Sailu,
    The colored paneer are incredibly good looking. And reading the ingredients, they also are mouth watering.
    And the brochettes!!!

  • http://www.blogger.com/profile/17688035 BDSN

    WOw you have absolutely used natural ingredients and no food coloring to give the required colors..WHat a way to go?..Hey what a coicidence..I submitted my entry to VCC at 10th midnight(LOL) like 11:30pm(Heehee) but somehow my entry is missing and i have mailed him about it..hopefully he updates it…

  • Anwesha Chattopadhyay

    Beautiful pictures on your blog.I look at the pictures on the left panel,and get new energy to cook :)

    Keep up your deliciuos work!

  • manju

    hai sailu
    when i saw ur tri colur kebabs i am very much interested in doing that but i have a doubt regarding this can u tell me what is hung-curds and explain what this sentence mean-’marinate the paneer pieces in above marinade in refrigirator for 2 hrs’.

    Hung curd is curd in which there is no water content. Take a muslin or thin material, add the curd and take the ends of the material and tie it into a knot and hang it at a place where the water seeps out. The left over curd in the cloth is hung curd which is absolutely without any water content. Marinate the paneer in the marinade and keep the marinated paneer in the fridge for 2 hours.

  • jim

    Hello sailu,
    How to get the red color to the paneer.

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  • Ram

    Hi Sailu garu,

    paneer kebabs chaala baagunnayi. but when i look at the picture it seems that u first grilled paneer and put it on the skewer. Please correct me if i’m wrong? do we have to grill the panner first ?

    Thanks in advance.

    I used a traditional kumpati to grill paneer along with skewers. I did not grill the vegetables as they get charred. I then removed the grilled paneer cubes from the skewer and skewered them back along with the vegetables. Details of kumpati in the post.

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