Name: Jain Malai Paneer Seekh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Paneer, tightly grated or mashed until completely smooth; 2 tbsp Fresh Cream, thick portion only; 3 tbsp Cashews, ground to a fine dry powder; 1 tbsp Green Chili Pepper, very finely minced; ½ tsp Ground Cardamom; ½ tsp Garam Masala; 2 tbsp Roasted Gram Flour, sattu or roasted besan, acts as the primary binding agent; ½ tsp Ground White Pepper, keeps the kebab color light; ¾ tsp Salt, to taste; 1½ tbsp Ghee, melted, for basting the kebabs

25 mintotal

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

In a large mixing bowl, combine the thoroughly grated paneer and the dry cashew powder. Knead the mixture with the heel of your palm for a few minutes until it resembles a smooth dough.
To this smooth paneer base, add the thick fresh cream, minced green chillies, cardamom powder, garam masala, white pepper powder, and salt.
Add the roasted gram flour gradually. Gently fold everything together. The mixture should hold its shape firmly without feeling overly sticky or dry.
Divide the prepared mixture into equal, ping-pong sized portions. Lightly grease your palms with a drop of oil or ghee.
Take each portion and wrap it around a wooden or metal skewer, pressing and shaping it gently into a long, cylindrical seekh kebab.
Heat a non-stick flat grill pan or tawa over medium-low heat and lightly brush it with ghee.
Carefully place the skewers on the hot tawa. Allow them to cook undisturbed for 2 minutes until the bottom slightly crisps up.
2 min
Gently rotate the skewers, basting them lightly with melted ghee using a brush. Continue to rotate and baste until all sides achieve a light golden-brown char.
Since paneer and cream cook very quickly, do not overcook, or the kebabs will turn rubbery and lose their signature melt-in-mouth texture.
Carefully slide the kebabs off the skewers and serve immediately.

How to tell it's done

An incredibly delicate, rich, and creamy interior with a slightly charred, buttery exterior that completely melts in the mouth.

Getting it right

Tip

The secret to a perfect 'Malai' seekh is kneading the paneer well before adding other ingredients. If the paneer has high moisture, wrap it in a muslin cloth and squeeze out excess whey before starting.

What to serve it with

Serve sizzling hot alongside a vibrant Jain green chutney (made from coriander and lemon, skipping mint if preferred) and cucumber batons.

Paneer Malai Tikka

Malai tikka marinates paneer in cream and cheese, so it chars without taking on chilli colour.

1 hr 25 minvegetarian

Paneer Tikka (Dry)

Paneer tikka marinates paneer and peppers in spiced yoghurt and chars them, dry rather than in gravy.

2 hr 35 minvegetarian

Paneer Tikka Roll

Paneer tikka roll wraps charred paneer in a paratha with onion and chutney.

45 minvegetarian

Parsi Chutney Eeda Pattice

Chutney eeda pattice hides green chutney and egg inside a potato cutlet, a Parsi favourite.

35 mineggetarian

Podi Tossed Chicken Fry

Podi tossed chicken fry coats fried chicken in idli podi, the dry South Indian spice powder.

1 hr 10 minnon vegetarian

Prawns Koliwada

Prawns koliwada coats prawns in a red gram flour batter, the Mumbai fishing-village style.

40 minpescatarian

Ingredients