PREPARATION

1. In a small bowl, add 1 tablespoon cashews, 50 milliliters water and soak for 20 minutes.
2. Now, Transfer it to a blender and blend into a smooth paste.
3. Heat 30 milliliters oil in a pan, add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and saute for 1 - 2 minutes.
4. Now, add 80 grams carrot, 240 grams bell pepper, 75 grams cabbage and cook for 3 - 5 minutes.
5. Add 1 teaspoon pomegranate, 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well to combine.
6. In a mixing bowl, add 350 grams boiled potatoes and mash them with help of masher, 120 grams paneer and prepared mixture and mix it well.
7. Now, take some mixture in your hands and flat it with the help of your fingers.
8. Take a skewer and place on it.
9. Cover it completely to make a kebab.( see video)
10. Now, Heat some oil on a pan and put the kebab on it. Cook on medium heat by rolling on all sides until golden all around. Remove kabab from heat, remove skewers and keep aside.
11. Heat 30 milliliters oil in a pan, add 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute 1 - 2 minutes.
12. Then, add 180 grams onions and fry it till translucent.
13. Add 1 1/2 teaspoons red chili paste and mix it.
14. Now, add 150 grams tomato and saute until it turns soft and pulpy.
15. Add 1/2 teaspoon turmeric and stir well.
16. Now, add 120 grams yogurt and mix it well.
17. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well again.
18. Add 60 milliliters water and cook for 3 - 5 minutes.
19. Now, add blended cashew paste and mix it well.
20. Add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix it well again.
21. Remove masala from heat and place it on serving plate, add already cooked kababs on it.
22. Garnish with fresh cream and coriander.
23. Serve.

Veg Seekh Kebab Paratha Wrap

Servings - 2 - 3

INGREDIENTS
Wheat flour - 250 grams
Salt - 1/2 teaspoon
Oil - 2 tablespoons
Water - 110 milliliters
Ghee - 3 tablespoons
Cumin - 1 teaspoon
Gram flour - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Carrot - 40 grams
Bell pepper - 50 grams
Cabbage - 60 grams
Red chili - 2 teaspoons
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Salt - 1 teaspoon
Boiled mashed potatoes - 250 grams
Coriander - 2 tablespoons
Oil - for shallow frying
Ghee - for brushing
Processed cheese - 200 grams
Butter - 60 grams
Milk powder - 1 tablespoon
Milk - 220 milliliters
Chilli flakes - to taste
Oregano - to taste
Onions - to taste