Vegetable Seekh Kebab
A delectable vegetarian version of the classic seekh kebab, featuring a savory blend of minced vegetables, soft paneer, and aromatic Indian spices. These kebabs are molded onto skewers and shallow-fried until perfectly golden and crisp, making them an irresistible appetizer for any occasion.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Vegetables and Binding Agent
- b.Boil the potatoes until fork-tender. Peel and mash them thoroughly in a large bowl, ensuring no lumps remain.
- c.Steam or boil the mixed vegetables until just tender. Drain completely and squeeze out all excess water. Mince them finely.
- d.In a small, dry pan over low heat, roast the besan (gram flour) for 3-4 minutes, stirring constantly, until it becomes aromatic and turns a pale golden color. This step is crucial to remove the raw taste. Set aside to cool.
- 2
Step 2
- a.Create the Kebab Mixture
- b.To the bowl with mashed potatoes, add the minced vegetables, crumbled paneer, finely chopped onion, ginger-garlic paste, and green chilies.
- c.Add the cooled roasted besan, chopped coriander leaves, and all the powdered spices: turmeric, red chili, coriander, garam masala, chaat masala, and amchur powder.
- d.Finally, add the salt and lemon juice. Mix everything with your hands until well combined and a firm, non-sticky dough is formed. If the mixture feels too moist, add another tablespoon of roasted besan.
- 3
Step 3
- a.Shape the Kebabs
- b.Divide the mixture into 12 equal portions.
- c.Lightly grease your palms with a little oil. Take one portion of the mixture.
- d.Gently press and roll the mixture around a skewer (if using) to form a 4-inch long, cylindrical kebab. If not using skewers, shape it into a log or cylinder.
- e.Carefully slide the kebab off the skewer and place it on a plate. Repeat with the remaining mixture.
- 4
Step 4
- a.Shallow-Fry the Kebabs
- b.Heat 3 tablespoons of oil in a wide, non-stick pan or tawa over medium heat.
- c.Once the oil is hot, carefully place the shaped kebabs in the pan, leaving space between them. Cook in batches to avoid overcrowding.
- d.Fry for 8-10 minutes, turning them gently every 2 minutes, until all sides are evenly golden brown and crisp.
- e.Remove the cooked kebabs onto a plate lined with a paper towel to absorb excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Vegetable Seekh Kebabs hot, garnished with a sprinkle of chaat masala.
- c.They pair perfectly with mint-coriander chutney, onion rings, and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled vegetables are thoroughly drained and dry. Excess moisture is the primary reason kebabs break.
- 2Roasting the besan is a non-negotiable step for flavor and binding.
- 3For a firmer mixture that's easier to shape, refrigerate the kebab dough for 30 minutes before shaping.
- 4To get a smoky, tandoori-like flavor (dhungar method), place the cooked kebabs in a large bowl. Put a small steel cup in the center, place a hot piece of charcoal in it, pour a few drops of ghee over the charcoal, and immediately cover the bowl for 2-3 minutes.
- 5Be very gentle when turning the kebabs in the pan as they are delicate.
- 6You can prepare the kebab mixture ahead of time and store it in an airtight container in the refrigerator for up to 24 hours.
Adapt it for your goals.
Vegan Version
Replace paneer with an equal amount of crumbled firm tofu. Ensure the tofu is pressed well to remove all water.
Healthier Cooking MethodHealthier Cooking Method
Instead of shallow-frying, you can bake the kebabs. Preheat your oven to 200°C (400°F). Arrange the kebabs on a baking sheet lined with parchment paper, brush them with oil, and bake for 15-20 minutes, flipping halfway through, until golden and crisp.
Add NutsAdd Nuts
For extra crunch and richness, add 2 tablespoons of finely chopped cashews or almonds to the kebab mixture.
Different VegetablesDifferent Vegetables
Feel free to use other vegetables like grated cauliflower, sweet corn, or mashed sweet potatoes for a different flavor profile.
Why this is on our healthy list.
Rich in Plant-Based Protein
Paneer and besan (gram flour) are excellent sources of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The variety of vegetables used in these kebabs provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Packed with Vitamins and Minerals
Vegetables like carrots, peas, and beans are loaded with essential vitamins (like Vitamin A and K) and minerals (like potassium and iron) that support various bodily functions, including boosting immunity.
Source of Calcium
Paneer is a good source of calcium, which is vital for strong bones and teeth, as well as proper nerve and muscle function.
Frequently asked questions
Yes, it can be a healthy choice. It's packed with vegetables, providing fiber and vitamins. The paneer adds protein and calcium. To make it healthier, you can bake or air-fry the kebabs instead of shallow-frying to reduce the oil content.