During this lockdown, when I have a limited pantry, I am even more cautious not to waste anything, especially the food items. Last week, I had cooked chana masala curry with rice and it tasted great. However, I had an extra bowl of it so the next evening, I decided to do the makeover of it. I checked the available ingredients in my fridge and came up with a yummy idea of making kebabs as an evening snack. So, let’s jump to the ingredients and recipe to know how to make healthy & delicious Kebabs recipe using the Leftover Chana masala curry:
Healthy & delicious Kebabs recipe using the Leftover Chana masala curry
1 bowl chana masala curry
1/2 cup cottage cheese (paneer)
Salt to taste
Red chili powder
2 tsp chickpea flour (besan)
Oil/ghee for shallow frying
In a bowl, mash chana well. Make sure you strain the gravy from it and it should be dry else the kebab mixture will be watery. Now, add grated paneer. Paneer makes the kebab moist and gives a creamy texture. Add finely chopped ginger, green chilies, salt, red chili powder, jeera powder, and give it a mix. Add besan for binding the kebabs well and give them a shape of your choice. If you feel besan is less and it’s not binding well, add a little more. Take a flat pan or griddle, sprinkle ghee or oil and shallow fry the kebabs on both sides until golden brown.
Garnish with tomatoes, chilies and serve hot. Goes well with dhania chutney, imli (tamarind) chutney or you can serve with any dip of your choice. I love these kebabs as these are simple, healthy and a wholesome meal in itself as it has two protein-packed ingredients – chana and paneer.
I hope you liked this makeover recipe, do give it a try and do let me know how it turns out. Enjoy.
Until next time!