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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
Prepare Vegetables and Binding Agent
Create the Kebab Mixture
Shape the Kebabs
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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 254.65 calories per serving with 10.07g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Shallow-Fry the Kebabs
Serve
Replace paneer with an equal amount of crumbled firm tofu. Ensure the tofu is pressed well to remove all water.
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.
For extra crunch and richness, add 2 tablespoons of finely chopped cashews or almonds to the kebab mixture.
Feel free to use other vegetables like grated cauliflower, sweet corn, or mashed sweet potatoes for a different flavor profile.
Paneer and besan (gram flour) are excellent sources of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
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.
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.
Paneer is a good source of calcium, which is vital for strong bones and teeth, as well as proper nerve and muscle function.
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.
One serving of three Vegetable Seekh Kebabs contains approximately 230-250 calories, depending on the amount of oil absorbed during frying.
The most common reason is excess moisture in the vegetable mixture. Make sure to squeeze out all the water from the boiled vegetables. Also, ensure you have used enough binding agent (roasted besan). Chilling the mixture before shaping also helps.
This recipe is naturally gluten-free as it uses besan (gram flour), which does not contain gluten. Just ensure your spices, especially asafoetida (if used), are certified gluten-free.
Store leftover cooked kebabs in an airtight container in the refrigerator for up to 2 days. Reheat them on a pan with a little oil or in an oven/air fryer to regain their crispness.
Yes. You can freeze them either shaped and uncooked, or cooked. For uncooked, place the shaped kebabs on a tray and freeze until firm, then transfer to a freezer bag. For cooked, let them cool completely before freezing. They can be stored for up to a month.
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