SHAHI PANEER GALAUTI KEBAB

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Shahi Paneer Galauti Kebab

⏱️ Prep: 25 min
🔥 Cook: 30 min
🕒 Total: 55 min
👨‍👩‍👧‍👦 Servings: 12–14 kebabs

Royal, melt-in-mouth kebabs made with paneer, cheese-stuffed centers, cashew-nut richness, saffron, and rose water — shallow fried in ghee for irresistible Mughlai flavors.

💖 Why You’ll Love This Recipe

  • ✅ Soft, delicate texture with gooey cheese center
  • ✅ Rich Mughlai taste with saffron & rose water
  • ✅ Perfect royal starter for festive meals & parties

👩‍🍳 Cooking Tips

  • Roast cashews before grinding for better flavor.
  • Grease your hands while shaping to avoid sticking.
  • Cook on medium flame for golden & soft kebabs.

🌶️ Variations

  • Use sweet corn or boiled potato for vegetarian twist.
  • Add a pinch of garam masala for spicier version.
  • Try stuffing with nuts & raisins for royal richness.

🥶 Storage

  • Refrigerate uncooked kebabs for up to 24 hours.
  • Cooked kebabs stay fresh in fridge for 2–3 days.
  • Freeze shaped kebabs in airtight box for 2 weeks — thaw & fry when needed.

🍴 Serving Suggestions

  • Serve hot with mint chutney or tamarind dip.
  • Pair with butter naan, rumali roti, or lachha paratha.
  • Perfect as starter in parties or with evening tea.

📝 Ingredients

  • 400 g paneer — grated
  • 100 g cheese — cubed (stuffing)
  • 2 onions — finely chopped
  • ½ cup cashew nuts — roasted & ground
  • Salt — to taste
  • 1.5 tsp shahi paneer masala
  • ½ tsp Kashmiri red chili powder
  • ½ tsp chaat masala
  • 4 tsp gram flour (roasted)
  • ¼ tsp rose water
  • 8–9 saffron strands (soaked in warm milk)
  • 1 tbsp ghee — for sautéing
  • 3–4 tsp ghee — for frying

🥘 Instructions

  1. Roast cashews, grind into fine powder.
  2. Sauté onions in ghee until golden brown.
  3. Add ginger-garlic paste & cook till aroma comes.
  4. Add masalas + chili powder + salt, cook with a little water until dry.
  5. Mix with paneer, cashew powder, gram flour, rose water & saffron.
  6. Shape into balls, stuff cheese cubes, flatten into discs.
  7. Shallow fry in ghee until golden (3–4 min each side).
  8. Serve hot with paranthas or chutney.

❓ FAQs

Q: Can I make this without saffron?
Yes, just skip it or add a pinch of turmeric for mild color.

Q: Can I bake instead of frying?
Yes, bake at 180°C for 15–20 mins, brushing with ghee for flavor.

Q: Can I prepare in advance?
Yes, shape and refrigerate kebabs a day before frying.

📊 Nutrition (per kebab):
Calories: ~150 | Protein: 7g | Carbs: 8g | Fat: 10g

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