Meal Prep · North Indian
Veg Seekh Kebab
Flavorful and aromatic, these vegetarian skewers are a delightful North Indian appetizer or main course.
Ingredients
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Step-by-step- In a large bowl, combine the finely chopped blanched mixed vegetables, mashed potato, grated paneer, breadcrumbs, ginger-garlic paste, green chilies, and chopped coriander leaves.
- Add all the dry spices: cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, chaat masala, and salt. Add 2 tablespoons of oil.
- Mix everything thoroughly with your hands until well combined and a firm, dough-like mixture forms. Ensure there’s no excess moisture.
- Divide the mixture into equal portions. Take one portion and gently shape it around a skewer or form it into cylindrical kebabs using your hands.
- Heat 2-3 tablespoons of oil in a non-stick pan over medium heat. Place the kebabs in the pan and shallow-fry them, turning occasionally, until golden brown and cooked through on all sides (about 8-10 minutes).
- Alternatively, you can grill them in an oven (preheated to 200°C/400°F) or air fryer until golden and crisp.
- Serve hot with mint chutney, onion rings, and a squeeze of lemon.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked kebabs in an airtight container. For uncooked mixture, store for up to 2 days.
Freezer Up to 2-3 months
Freeze shaped but uncooked kebabs on a tray until solid, then transfer to a freezer-safe bag. Cook directly from frozen.
Reheat Stovetop/Microwave
Reheat cooked kebabs in a pan with a little oil over medium heat until warmed through, or microwave briefly until hot.
Chef’s Corner
- Ensure the vegetable mixture has very little moisture. Squeeze out excess water from blanched vegetables and mashed potato to prevent the kebabs from breaking during cooking.
- For an authentic smoky flavor, give the kebabs a ‘dhungar’ (charcoal smoking) treatment after cooking, or grill them over an open flame.
- If the mixture feels too sticky, add a little more breadcrumbs or roasted gram flour (besan). If it’s too dry, add a teaspoon of oil or a splash of water.
