Kababs are my favourite dish and I can enjoy on its own or as a main course with Naan or Tandoori Roti. I prefer Non vegetarian Kababs over Vegetarian ones but once in a while something completely different is a different ball game. I cooked with Akhrot or Walnuts. It was one of the softest Kabab I’ve ever made and loved it to the core. Very unique recipe I made.

Course – Snacks

Cuisine – Indian

Author – Madhu’s Kitchen

Difficulty level- Easy

Serves -2 people

Preparation time-60 mins, Cooking time-10 mins

Ingredients

1 cup Akhrot / Walnut boiled, chopped fine and some powder

1 Tbsp cashew nut powder

1 Tbsp almond powder

2 medium size potatoes boiled and grated

3-4 green chillies chopped fine

2 Tbsp khoya powder

1 tsp crushed black pepper powder

2 Tbsp paneer grated

1 tsp red chilli powder

1 tsp coriander powder

1/2 Tbsp ginger-garlic paste

1 raw banana grated

Salt as per taste

3 Tbsp oil to pan sear

Method

Wash the potatoes. In a cooker boil the potatoes. Cool, peel and grate. Set aside. In a blender separately make almond powder, cashew powder, walnut powder. In a bowl boil water and add walnut to boil and chop fine. In a wok heat little oil and add chopped green chillies, red chilli powder, turmeric powder, coriander powder, ginger-garlic paste, khoya powder, cashew nut powder, walnut boiled and chopped fine and stir for 1-2 mins. Set aside. In another bowl add paneer grated, almond powder, walnut powder, raw banana grated, red chilli powder, boiled potato grated and mix well. Mix both together. Make Kabab patty’s and pan sear in oil. Enjoy with your favourite dip