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Vegetarian Paneer and Potato Sheet Pan Kebabs Recipe

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4.1 from 71 reviews

These Vegetarian Sheet Pan Kebabs with paneer are a delicious and easy-to-make Indian-inspired snack or appetizer. Featuring a flavorful blend of boiled potatoes, paneer, spices, and herbs, these kebabs can be baked, air-fried, or pan-fried for a crispy, golden finish. Perfect for a healthy treat or party platter, this versatile recipe offers options for vegan adaptation and multiple cooking methods.

Ingredients

Primary Ingredients

  • 1 cup (6 oz) boiled and mashed potatoes
  • 1 cup (6 oz) grated paneer (use firm tofu for a vegan version)
  • ½ cup cooked and mashed green peas (optional, you can also use grated carrots)
  • ¼ cup finely chopped red onions
  • 2 tablespoons chopped cilantro
  • 1 to 2 green chilies, finely chopped (optional)
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, grated
  • Juice of ½ lemon

Spices and Bindings

  • ½ teaspoon garam masala
  • ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon chaat masala
  • 1 teaspoon kosher salt
  • 2 tablespoons besan (gram flour or breadcrumbs)

For Cooking

  • Oil for pan-frying, air-frying or brushing

Instructions

  1. Roast Besan: In a small frying pan, roast the besan over medium heat until it turns lightly golden and emits a nutty aroma. Remove from heat and allow it to cool completely before using to ensure it blends well in the mixture.
  2. Prepare Kebab Mixture: In a large bowl, combine the boiled and mashed potatoes, grated paneer, cooked and mashed green peas (or grated carrots), finely chopped onions, cilantro, green chilies (if using), ginger, garlic, lemon juice, garam masala, Kashmiri red chili powder, chaat masala, kosher salt, and the cooled roasted besan. Mix thoroughly until the ingredients come together into a firm dough. If the mixture feels sticky and isn’t holding its shape well, add extra roasted besan or breadcrumbs one tablespoon at a time until it firms up.
  3. Air Fryer Method Preparation: Place an air fryer parchment liner inside the basket. Transfer the kebab mixture onto the liner and use a silicone spatula to spread it evenly into an 8×8-inch square. Create four strips by gently pushing the mixture apart to form slight gaps, then make horizontal indentations approximately ½ inch apart along each strip to define the kebabs.
  4. Air Frying: Lightly spray or brush the surface of the kebabs with oil to promote browning. Air fry at 360°F (182°C) for 12 to 15 minutes, or until the tops are golden brown and slightly crispy.
  5. Oven Method Preparation: Preheat the oven to 400°F (204°C). Line a sheet pan with parchment paper and lightly spray it with oil. Spread the kebab mixture evenly onto the sheet pan into an 8×8-inch square. Divide into four strips with slight gaps and make horizontal indentations about ½ inch apart, smoothing the tops for uniform cooking.
  6. Baking and Broiling: Lightly spray the top with oil and bake for 15 minutes, or until the surface begins to turn golden brown. Then switch the oven to broil and broil the kebabs on high for 1 to 2 minutes to achieve a crispier, browned top. Keep close watch to prevent burning.
  7. Stovetop Method Preparation: Shape the kebab mixture into small round patties or oval logs; alternatively, press the mixture around skewers to form seekh-style kebabs suited for grilling or pan-cooking.
  8. Pan-Frying: Heat a thin layer of oil in a non-stick skillet over medium heat. Cook the kebabs until they turn golden and crispy on one side, then carefully flip and cook the other side until equally golden. This usually takes about 3-4 minutes per side.
  9. Serving: Serve the kebabs hot with your favorite chutneys, yogurt dip, or salad for a flavorful snack or appetizer.

Notes

  • For a vegan version, substitute paneer with firm tofu and ensure no dairy-based toppings or accompaniments are used.
  • Green peas can be replaced with grated carrots if preferred or omitted entirely.
  • The spice levels can be adjusted by varying the amount of green chilies and chili powder according to taste.
  • Adding extra besan or breadcrumbs helps to bind the mixture firmly, preventing the kebabs from falling apart during cooking.
  • If using the stovetop method, keep the flame medium to avoid burning while ensuring the kebabs cook through.
  • Storage: The uncooked kebab mixture can be refrigerated for up to 24 hours. Cooked kebabs keep well for 2 days in the refrigerator and can be reheated in the air fryer or oven.

Find it online: https://justsosavory.com/vegetarian-paneer-and-potato-sheet-pan-kebabs-recipe/