Paneer Dahi Ki Seekh

Paneer Dahi Ki Seekh


200 gms Paneer Grated

1 cup Hung Curd

1 cup Bread Crumbs

2 teaspoon roasted Besan/Gram Flour

1 teaspoon Chaat Masala

½ teaspoon Kasuri Methi


1 teaspoon Kebab Masala

1 tablespoon wet Tandoori Masala paste

1 teaspoon Ginger Paste

Fresh Coriander

2-3 tablespoon Oil

1 teaspoon Black Pepper

Making of Paneer Dahi Seekh

Take a clean mixing bowl and put a cheese cloth on top. Now, add yogurt/curd on it using a spoon.

When you have added all the curd, allow it to rest that way for a while until all the water is strained out of the curd. Keep this hung curd aside.

After that take a mixing bowl and add grated paneer, fresh breadcrumbs, besan, yogurt in it.

When you have included the main ingredients it is time to add the masalas- start with adding half a teaspoon of kasuri methi, a teaspoon of kabab masala, a teaspoon black pepper powder and a teaspoon of chaat masala. You can also add some garam masala or turmeric powder if you wish.

After that add a tablespoon of tandoori masala paste for the spice and a teaspoon of ginger paste.

Add some freshly chopped coriander leaves and mix the


Before mixing the ingredients, grease your palm with some oil and then mix all the ingredients.

Keep pressing the batter with your finger for a smooth texture.

Take small portion of kabab mixture and roll it in logs, now gently skew this paneer kabab mixture on to a skewer or seekh as it is known in hindi, and put the kabab inside the skewer.

Gently push them with your fingers so that they don’t break.

Heat some oil in a grill pan and when it start to heat, place the seekh kebab in the grill pan.

Keep rotating the kababs and cook them from all the sides. Remove from grill when cooked and serve with green chutney.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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