Veg Galouti Kebab

Name: Veg Galouti Kebab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 3 pcs raw banana (medium, unpeeled); 100 g paneer (grated); 3 tbsp besan (dry roasted until fragrant); 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 1 pinch garam masala; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch black pepper (freshly ground); 0.5 tsp salt; 3 tbsp ghee (for pan-frying); 2 pcs green cardamom (seeds only, powdered); 2 pcs clove (powdered); 1 tsp rose water; 1 tsp lemon juice

RATING

4.6/5(98)

TASTE SCORE

9/10

Melt-in-your-mouth vegetarian kebabs inspired by the royal kitchens of Lucknow. Made with grated raw banana, paneer, and aromatic spices, these pan-fried patties are incredibly soft with a delicate, smoky flavor. Perfect as an appetizer or wrapped in a roomali roti.

PREP

25m

COOK

20m

SERVES

2 PIECES

289 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~15 min
Pressure cook the raw bananas.
1.Wash the unpeeled raw bananas and place them in a pressure cooker with 1 cup water.
2.Cook on medium heat for 3 whistles, then let the pressure release naturally.
3.Drain, cool slightly, peel, and grate the boiled bananas into a large mixing bowl.
TIPDon't peel the bananas before cooking — cooking them with the skin prevents them from getting watery.
saute · ~5 min
Sauté the onions and dry roast the besan.
1.Heat 1 teaspoon ghee in a small pan and sauté the chopped onion until translucent (3-4 min).
2.In a separate dry pan, roast the besan on low heat until fragrant and slightly golden (2-3 min).
3.Set both aside to cool.
TIPStir the besan continuously — it burns within seconds if left unattended.
mix · ~3 min
Combine all ingredients into a dough-like mixture.
1.Add the sautéed onion, roasted besan, grated paneer, ginger-garlic paste, green chili, coriander leaves, and mint leaves to the grated banana.
2.Add garam masala, cumin powder, coriander powder, red chili powder, black pepper, cardamom powder, clove powder, salt, rose water, and lemon juice.
3.Mix well with your hands for 2-3 minutes until the mixture is smooth and holds together like a dough.
TIPThe mixture should be soft but not sticky. If it feels too wet, add another tablespoon of roasted besan.
prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.
2.Shape each portion into a smooth, flat round patty about 2 inches in diameter.
3.Place the shaped kebabs on a plate.
fry · ~15 min
Pan-fry the kebabs until golden.
1.Heat 1 tablespoon ghee in a non-stick pan over medium-low heat.
2.Place 3-4 kebabs in the pan, leaving space between them.
3.Cook for 3-4 minutes on each side until golden brown and crisp on the outside.
4.Remove and repeat with remaining ghee and kebabs.
TIPKeep the heat on medium-low — high heat will brown the outside too fast while the inside stays raw. These kebabs are delicate; flip gently with a spatula.
serve · ~1 min
Serve hot with mint chutney and onion rings.
1.Arrange the kebabs on a serving plate.
2.Garnish with a sprinkle of chaat masala and a few mint leaves.

PRO TIPS

What to keep in mind.

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

1
Use unripe raw bananas with green skin — ripe ones will make the mixture too soft to hold.
2
Cook the bananas with the skin on to prevent water absorption and ensure a firm texture for grating.
3
Dry roast the besan until it turns light golden and smells nutty — raw besan ruins the flavour.
4
Add rose water sparingly — a little goes a long way in lending that royal Lucknavi aroma.
5
Shape the patties with slightly oiled hands to prevent sticking and get a smooth finish.
6
Cook on medium-low heat only — these kebabs are delicate and need gentle browning without burning.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with mashed tofu and use coconut oil or avocado oil instead of ghee for a fully plant-based version that still keeps the kebabs tender.

gluten free

Gluten-free

This recipe is naturally gluten-free as long as you ensure your besan (chickpea flour) is certified gluten-free — perfect for gluten-sensitive diners.

low oil

Low-oil

Pan-fry in a well-seasoned non-stick pan using just 1 tablespoon of oil (or ghee) brushed on the surface, then spray the patties lightly for a lighter kebab.

air fryer

Air-fryer

Arrange the shaped patties in a single layer in the air fryer basket, brush lightly with oil, and cook at 180°C for 8-10 minutes, flipping halfway, for a crisp exterior with minimal oil.

protein boost

Protein-boost

Mix in 2 tablespoons of roasted and crushed chana dal (split chickpeas) and an extra 50g of paneer for a higher-protein version that still retains the classic texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Fiber

Raw bananas provide resistant starch and dietary fiber, which supports digestive health and helps maintain steady blood sugar levels.

✓

Good Source of Protein

Paneer and besan (chickpea flour) together offer a solid protein boost, making these kebabs a satisfying vegetarian appetizer.

✓

Calcium from Paneer

Paneer is a rich source of calcium, important for bone health, and easily absorbed when paired with the lemon juice in this recipe.

✓

Contains Anti-Inflammatory Spices

Spices like cumin, coriander, cardamom, and cloves are known for their anti-inflammatory and digestive-aid properties used in traditional Mughlai cooking.

QUESTIONS?

Frequently asked questions

Yes, but the texture will be heavier and less delicate. Raw banana gives the authentic melt-in-the-mouth texture; potatoes make them more like aloo tikki.