• ¼ cup chopped dried cranberries
• 100 gm paneer (crumbled)
• 1 tsp ginger garlic paste
• 10 to 12 saffron strands (soaked in 1 tbsp warm milk)
• 2 green chilies (chopped)
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp fresh mint leaves (finely chopped)
• 1 ½ tbsp maida
• 1 ½ tbsp corn flour
• ¼ cup finely powdered dry fruits (cashew, almonds, pistachio)
• Ghee to shallow fry
• Salt to taste
• Warqi Paratha OR coin paratha (optional)
Cranberry Chili Chutney:
• ½ cup dried cranberries
• 1 tbsp vegetable oil
• 2-3 dry red chilies
• Salt to taste
• 2 tsp lemon juice
• 1 tsp sugar
• ½ onion
• 2 tsp ginger garlic paste
In a pan, heat the oil. Add ginger garlic paste, red chilies, and onion to pan and sauté for 2 minutes. Add cranberries, with a little water, to pan and sauté for another 3-4 minutes.
Take pan off the heat, add lemon juice and salt, and mix to form a chutney.
2 tsp ginger garlic paste
In a bowl, whisk together the hung yogurt, paneer, and cream cheese until there are no lumps.
Next, add the ginger garlic paste, chopped dried cranberries, green chilies, red chili powder, freshly ground garam masala, salt, dry fruits, chopped mint, saffron, cornflour and and maida to the bowl. Mix well.
Refrigerate mixture for 30 minutes.
Make small patties, or shape them like a quenelle, with the above mixture.
Shallow fry these in ghee in a non-stick pan on medium flame. Handle them carefully as they will be soft.
Once these kebabs are cooked from all sides, place them on top of a mini warqi parantha, and top with the cranberry chutney.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.