Qeema Kabab Surprise

Anything prepared with Qeema or also known as Mince Meat is quite popular in Asian cooking specially India, Pakistan and Bangladesh. You can make cutlets, curries, Kababs or add it to your rice or pasta.

Recently I made a kabab which had a Paneer or Cottage Cheese and Spinach filling in it. So here’s the recipe folks. Enjoy !

Ingredients:

For the surprise inside:

  • Spinach – 2cups

  • Roasted besan or gram flour – 2tbsp

  • Salt

  • Paneer cubes- 1  ½ cups

  • Cumin seeds- 1tsp

  • Green Chillies- 2

  • Rice Flour – 1 tbsp

  • Oil for frying

For Qeema Kabab:

  • Mutton Mince – ½ kg

  • Ginger garlic paste – 2 tsp

  • Red chilli powder – 1 tsp

  • Garam masala or all spice – ½ tsp

  • Bread slices dipped in milk – 1-2

  • Besan or Gram Flour – 1 tsp

  • Black pepper – 1tsp

  • Green chillies chopped – 2-3

  • Onion chopped – 1-2

  • Roasted Cumin – 1tsp

  • Chilli flakes – 1 tsp

  • Salt to taste

  • Oil for frying

Method:

For the surprise:

  • Heat 2tsp of oil in a pan. Add spinach and salt to taste, cook till all moisture evaporates. It will take around 5-6 mins. Keep stirring continuously.

  • Let it cool down completely. Add roasted besan and mix well.

  • Crumble paneer and add cumin seeds, chopped green chillies, rice flour and salt. Mix it well and make small balls out of it.

  • Take the spinach mixture on your palm and flatten it. Place the paneer ball and wrap it up in the spinach mixture

  • Deep fry them till they get nice and crisp and golden brown in colour.

For the Kababs

  • In a food processor add the mince with ginger garlic paste, red chilli, garam masala, besan, bread slices, black pepper, green chillies, onion, roasted cumin, chilli flakes and grind well until everything gets combined well.

  • Add chopped coriander into the mixture and let it set in the fridge for a few hours until firm.

  • Remove the mixture from the fridge and add salt to it.

  • Heat a pan with oil. Take the kabab mixture in your palm and flatten it add the spinach and paneer balls and wrap it up.

  • Make similar round shaped kababs.

  • Fry these until golden brown in colour.

  • Cut the kababs before serving to reveal vibrant layers inside.

  • Serve hot with mint chutney or sauce.

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