Paneer Gilafi Seekh Kebabs | How to make Paneer Gilafi Seekh Kebabs

By Rajul Jain  |  17th Oct 2016  |  
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  • Paneer Gilafi Seekh Kebabs, How to make Paneer Gilafi Seekh Kebabs
Paneer Gilafi Seekh Kebabsby Rajul Jain
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About Paneer Gilafi Seekh Kebabs Recipe

A lovely starter for any kind of party!

Paneer Gilafi Seekh Kebabs, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Paneer Gilafi Seekh Kebabs is just mouth-watering. This amazing recipe is provided by Rajul Jain. Be it kids or adults, no one can resist this delicious dish. How to make Paneer Gilafi Seekh Kebabs is a question which arises in people's mind quite often. So, this simple step by step Paneer Gilafi Seekh Kebabs recipe by Rajul Jain. Paneer Gilafi Seekh Kebabs can even be tried by beginners. A few secret ingredients in Paneer Gilafi Seekh Kebabs just makes it the way it is served in restaurants. Paneer Gilafi Seekh Kebabs can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Paneer Gilafi Seekh Kebabs.

Paneer Gilafi Seekh Kebabs

Ingredients to make Paneer Gilafi Seekh Kebabs

  • 200 gms paneer (firm)
  • 1 medium red bell pepper (finely chopped)
  • 1 medium yellow bell pepper (finely chopped)
  • 1 medium green capsicum (finely chopped)
  • 1 tbsp garlic ginger and green chillies (finely chopped)
  • 1 tbsp finely chopped onion
  • 1 tsp jeera powder
  • 1 tsp red chilli powder
  • 1 tsp chopped green coriander leaves
  • 1 tsp chopped fresh mint leaves
  • 1 tbsp corn flour
  • 1 tbsp corn flour (watery paste)
  • salt to taste
  • oil as required

How to make Paneer Gilafi Seekh Kebabs

  1. Mash paneer till it gets smooth.
  2. Add chopped garlic, ginger, green chillies and onions (squeeze out excess water) jeera powder, green coriander and mint leaves, red chilli powder. Mix them well.
  3. Add cornflour for binding and salt to taste.
  4. Take small portion of the mixture. Push the seekh into the kebab.
  5. Take some pieces of chopped bell pepper on your palm to cover the kebabs. Again repeat the same with other peppers.
  6. Heat a nonstick tawa and coat each kebab with watery paste of cornflour. Make sure cornflour paste should be watery not sticky, It will be easy to coat.
  7. Immediately put the kebabs on tawa. Spread 4-5 drops of oil with spoon on each kebab.
  8. Keep the flame normal and flip them regularly till they are crisp and cooked. Serve hot with sauce or chutney.

Reviews for Paneer Gilafi Seekh Kebabs (1)

Taahira Laiq2 years ago

very nice recipe

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