Subz-e-Galouti Kebab

Name: Subz-e-Galouti Kebab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: mughlai
Ingredients: 250 g potato (peeled and cubed); 120 g green peas; 80 g carrot (peeled and chopped); 80 g beans (trimmed and chopped); 100 g cauliflower (small florets); 1 inch ginger (finely grated); 5 pcs garlic (cloves, finely minced); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint (finely chopped); 0.5 cup roasted chana dal (powdered); 2 tbsp cashews (powdered); 0.25 cup fried onions (crushed lightly); 0.5 tsp garam masala; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 1 pinch cinnamon powder; 1 pinch cardamom powder; 1 pinch black pepper; 0.5 tsp salt; 2 tbsp oil (for pan cooking)

RATING

4.4/5(32)

TASTE SCORE

9/10

Soft, aromatic vegetable galouti kebabs with a melt-in-the-mouth texture and warm Mughlai spices. These pan-cooked patties are rich with roasted gram flour and herbs, making them a lovely starter or side for a festive Indian meal.

PREP

25m

COOK

20m

SERVES

1 PIECE

148 cal

SERVINGS

METHOD · 6 STEPS

boil · ~15 min
Boil the vegetables until tender.
1.Add potato, green peas, carrot, beans, and cauliflower to a pan with enough water to cover.
2.Bring to a boil and cook until the vegetables are soft but not watery, about 10 to 12 minutes.
3.Drain well and let the vegetables sit for a few minutes so excess moisture evaporates.
TIPDry vegetables give the kebabs their soft but shape-holding texture. Excess water makes the mixture loose.
mix · ~7 min
Mash the vegetables and make the kebab mixture.
1.Mash the boiled vegetables in a wide bowl until mostly smooth.
2.Add ginger, garlic, green chili, coriander leaves, mint, roasted chana dal powder, cashew powder, and fried onions.
3.Add garam masala, coriander powder, cumin powder, red chili powder, cinnamon powder, cardamom powder, black pepper, and salt.
4.Mix well to form a soft mixture that holds when pressed.
rest · ~10 min
Rest the mixture for 10 minutes.
Cover the bowl and let the mixture rest so the roasted chana dal absorbs moisture and the flavors settle.
prep · ~5 min
Shape the kebabs.
Divide the mixture into 8 equal portions and shape each one into a small, flat round patty with gentle hands.
TIPKeep the patties slightly thick so they stay soft in the center, which is the signature texture of galouti-style kebabs.
fry · ~8 min
Pan-cook the kebabs on low heat.
1.Heat oil in a flat pan over low to medium heat.
2.Place the kebabs gently in the pan without crowding.
3.Cook for 3 to 4 minutes on the first side until lightly browned.
4.Turn carefully and cook the second side for 3 to 4 minutes more until set and evenly colored.
TIPUse a flat spatula and turn gently. These kebabs are delicate and should stay tender rather than crisp.
serve
Serve the Subz-e-Galouti Kebab hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After boiling, spread the vegetables on a plate for a few minutes so steam escapes and the mixture does not turn soggy.
2
Mash while the vegetables are still warm; they combine more smoothly and give the kebabs their signature soft texture.
3
If the mixture feels loose after resting, add a little more roasted chana dal powder rather than extra potato.
4
Keep the patties slightly thick and compacted at the edges so they do not crack when flipped.
5
Cook on low to medium heat only; high heat browns the outside too fast before the center sets.
6
For cleaner flipping, chill the shaped kebabs for 15 to 20 minutes before pan-cooking.
7
These kebabs are best served straight off the pan, but you can shape them a day ahead and refrigerate covered.

RECIPE VARIATIONS

Adapt it for your goals.

jain

Jain

Skip potato, onion, garlic, and ginger; use raw banana or sweet potato for binding and increase herbs and dry spices for a Jain-friendly version.

vegan

Vegan

This recipe is already dairy-free; just ensure the fried onions are prepared without ghee for a fully vegan Mughlai-style starter.

low oil

Low-oil

Shallow-sear on a well-seasoned pan with minimal oil or use an air fryer after chilling the patties; good if you want a lighter finish.

nut free

Nut-free

Omit cashew powder and add a little extra roasted chana dal powder to keep the kebabs bound and soft without nuts.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-Rich Starter

Potato, peas, carrot, beans, and cauliflower provide a mix of vegetables, making this kebab more nourishing than a purely starch-based snack.

✓

Plant-Based Protein Support

Green peas and roasted chana dal add plant protein, which helps make these kebabs more satisfying.

✓

Herb and Spice Benefits

Mint, coriander, ginger, garlic, cumin, and black pepper contribute aroma along with beneficial plant compounds.

✓

Pan-Cooked, Not Deep-Fried

Because the kebabs are cooked on a pan with modest oil, they stay rich in texture without the heaviness of deep frying.

QUESTIONS?

Frequently asked questions

The mixture is usually too wet. Drain the vegetables very well, let steam escape after boiling, and add a little more roasted chana dal powder if needed.