Loading...
Sweet and savory vegetarian kebabs made from dried figs, potatoes, and paneer. These melt-in-your-mouth patties are delicately spiced and shallow-fried to a perfect golden brown, making for an elegant Mughlai appetizer.
Prepare Figs and Potatoes
Create the Kebab Mixture
Shape and Coat the Kebabs
A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Sweet and savory vegetarian kebabs made from dried figs, potatoes, and paneer. These melt-in-your-mouth patties are delicately spiced and shallow-fried to a perfect golden brown, making for an elegant Mughlai appetizer.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 882.65 calories per serving with 27.96g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shallow-Fry the Kebabs
Serve
Add 2 tablespoons of finely chopped walnuts or almonds to the kebab mixture for extra texture and richness.
To bake, preheat oven to 200°C (400°F). Place kebabs on a greased baking sheet, spray with oil, and bake for 15-20 minutes, flipping halfway. For air frying, cook at 180°C (350°F) for 10-12 minutes, flipping once.
Replace paneer with an equal amount of crumbled firm tofu (press out excess water first) and ensure your breadcrumbs are vegan.
Use gluten-free breadcrumbs or 1/4 cup of roasted gram flour (besan) as a binding agent instead of regular breadcrumbs.
Dried figs (anjeer) are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Paneer provides a significant amount of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The complex carbohydrates from potatoes offer a steady release of energy, making these kebabs a satisfying and energizing snack.
Figs are a natural source of important minerals like potassium, which helps regulate blood pressure, and calcium, which is vital for bone health.
One serving of Anjeer Kebab (2 pieces) contains approximately 330-360 calories. This is an estimate and can vary based on the size of the potatoes and the amount of oil absorbed during frying.
Anjeer Kebab can be a part of a balanced diet. It's rich in fiber from figs and protein from paneer. However, since it is shallow-fried, it contains added fats. For a healthier option, you can bake or air-fry them.
Yes, you can make a vegan version by replacing the paneer with crumbled firm tofu. Ensure you press the tofu well to remove excess water. Also, check that your breadcrumbs are vegan.
This usually happens if the mixture has too much moisture. Ensure your mashed potatoes are dry and you've squeezed all the water from the soaked figs. If the mix still feels wet, add a bit more breadcrumbs or roasted besan to bind it.
Store cooked kebabs in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in an oven to retain their crispness. You can also freeze uncooked, shaped kebabs between layers of parchment paper for up to a month.