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Indian · Starter
Subzi Kebab with Cucumber-Yogurt Sauce
Skillet subzi kebab: parboiled shredded potato, paneer, chile and garam masala rolled into cigars, crusted in farina and pan-fried crisp, then cooled down with a chile-flecked cucumber raita.
- Yield16 kebabs; serves 8
- Hands-on1 h
- Total1 h 14 min
- Difficulty
Ingredients
kebabs
- 450 grusset or Yukon Gold potatoes, peeled
- 1small red onion, coarsely chopped
- 4fresh green Thai, cayenne or serrano chiles, stemmed
- 115 gpaneer, shredded or crumbled
- ½ cupfresh cilantro leaves and tender stems, finely chopped
- 1 tbspMaharashtrian garam masala
- 1½ tspcoarse kosher or sea salt
- 170 gCream of Wheat or farina (not instant)
- 60 mlcanola oil, for pan-frying
sauce
- 245 gplain yogurt
- 1large cucumber, peeled, seeded and shredded
- 2fresh green Thai, cayenne or serrano chiles, stemmed and finely chopped
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- ½ tsptoasted cumin-coriander blend
- ½ tspcoarse kosher or sea salt
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