Veg Seekh Kabab Recipe | How to make Baked Vegetarian Seekh Kebab
Monsoon Spice
Monsoon Spice
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Ingredients

  • 10-15 minutes Drain all the
  • 30 mins Cooking Time
  • 30 mins Recipe Level
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  • Ingredients
  • 2 large Potatoes, boiled, peeled and grated
  • 220 gms or 1 ½ - 2 cups Paneer, grated (Omit or replace it with soya mince or crumbled firm tofu for vegan recipe - Read notes)
  • 1 medium Onion, peeled and finely chopped
  • 1½ tsp Ginger-Garlic Paste
  • 2-4 Green Chillies, finely chopped (Adjust as per taste)
  • 1 cup Carrot, peeled and diced into 1 cm cubes
  • 1 cup French Beans, trimmed and cut into ½ inch pieces
  • 1 cup Green Peas, fresh or frozen
  • 1½ cups Cabbage, thinly shredded
  • ½ - ¾ cup Beetroot, peeled and grated
  • ½ packed cup Fresh Coriander Leaves
  • ¼ packed cup Mint Leaves
  • ¼ cup Cashew Nuts (Skip this for nut-free kababs)
  • 2-3 tbsp Almonds, finely chopped or slivered
  • ¼ - ½ cup Besan/Chickpeas or Gram Flour
  • 1 cup Bread Crumbs (Skip this for gluten-free kababs and increase the amount of gram flour to 1 cup)
  • 1-2 tbsp Corn Flour (Optional)
  • Salt to taste
  • Oil for brushing the kababs
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  • Spices Used
  • 1 tsp Haldi/Turmeric Powder
  • 1 tsp Black Pepper Powder (Adjust as per taste)
  • 2-3 Pipli/Long Pepper, crushed into powder (Optional)
  • 1-1½ tsp Red Chilli Powder (Adjust as per taste)
  • ½ - ¾ tbsp Dhania/Coriander Powder
  • ½ tsp Kala Namak/Black Salt (Optional)
  • 1 tsp Jeera/Cumin Powder
  • ½ tsp Chaat Masala (Optional)
  • 1 – 1½ tsp Garam Masala (Adjust as per taste)
  • ½ - 1 tsp Kitchen King Masala (Optional, but recommended)
  • 1 – 1½ tsp Amchur/Dry Mango Powder (Replace it with a juice of 1 lime if not available)
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  • For Tadka/Tempering
  • 1 tsp Jeera/Cumin Seeds
  • ¼ tsp Hing/Asafoetida (Optional)
  • 1 tbsp Oil

Instructions

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