Tuesday, 25 March 2014

vegetarian tandoori kebabs

vegetarian tandoori kebab

  • Paneer 250g (cubed)
  • Fried tofu puffs 150g (cubed)
  • Potato 150g (peeled, cubed, boiled)
  • Baby button mushrooms 100g
  • For Tandoori Paste:
  • Tandoori masala 4 tsp
  • Tomatos puree 5 tbsp
  • Garlic 2 cloves (crushed)
  • Ginger 2 tsp (crushed)
  • Brown sugar 2 tbsp
  • Lemon 2
  • Salt 1 tsp or to taste
  • Plain yogurt 1 tbsp
  • For Tandoori Paste: Put all ingredients in a blender and blend into a smooth paste. Add water if needed.
  • Boil water with salt, add paneer and tofu. Boil gently to soft them for 4 minutes. Drain the water.
  • Now in a bowl combine paneer, tofu, potato, mushrooms and tandoori paste.
  • Refrigerate for 1 – 4 hours depending on the time you have.
  • Put ingredients on skewers and cook on hot coals, turn in intervals until get a nice reddish color.