Cookdtv

1: Heat water in a pot and add salt to it. When it comes to a boil, add the peas. Cook until the peas have softened.

2: Add the palak leaves and boil for just 20 seconds more, then immediately transfer it into a bowl of cold water.

3: When it cools down, squeeze out the water and transfer it to a mixer jar. Blend into a smooth paste.

4: In a pan, heat ghee and add the ginger and green chilli. Saute for a minute, then add carrot and beans. Season with salt and saute for 4-5 minutes, then add the prepared green paste and saute for 3-4 minutes on high heat. Turn off the heat.

5: Once it has cooled down enough to handle, add paneer, potato and all the other seasonings and mix. Add roasted gram powder as needed to get the required consistency. You should be able to shape it properly.

6: Take out small portions and shape it into cutlets/patties. Place a piece of cashew on top.

7: For pan-frying, apply oil on a flat pan. Once it is hot, add the kebabs and cook for 3-4 minutes on each side. Remove and serve.

8: For air-frying, preheat the air-fryer to 200°c. Then grease the tray and place the kebabs. Apply some oil and air-fry for 12 minutes, turning it halfway through.