Vegetarian Seekh Kabab
Experience the perfect blend of flavors and textures with this delicious and easy-to-make Vegetarian Seekh Kabab recipe. Packed with wholesome ingredients like paneer, potatoes, carrots, and green peas, these kababs are beautifully spiced with garam masala, cumin, and coriander for an authentic Indian flair. The mixture is shaped around wooden skewers and pan-fried until golden and crispy, making them an excellent plant-based alternative to traditional seekh kababs. Whether served as an appetizer, snack, or a light meal alongside mint chutney or yogurt dip, these kababs are sure to impress with their vibrant flavors and satisfying bite. Quick to prepare and perfect for gatherings, this protein-packed recipe is a must-try for vegetarians and foodies alike!
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Recipe Information
Ingredients
- 250 grams Paneer
- 2 medium Potato
- 1 medium Carrot
- 100 grams Green Peas
- 1 small Green Bell Pepper
- 1 inch Ginger
- 3 pieces Garlic Cloves
- 2 pieces Green Chili
- 3 tablespoons Gram Flour (Besan)
- 2 tablespoons Cornflour
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Chopped Fresh Coriander
- 1 tablespoon Lemon Juice
- 8 pieces Wooden Skewers
Instructions
Boil the potatoes until soft. Once they are cooled, peel and mash them thoroughly in a large mixing bowl.
Finely grate the paneer and add it to the bowl with the mashed potatoes.
Grate the carrot and finely chop the bell pepper, then add them along with the green peas to the bowl.
Peel and mince the ginger and garlic, then finely chop the green chilies. Add these to the bowl.
Add gram flour, cornflour, cumin powder, coriander powder, garam masala, and salt into the vegetable mixture. Mix well to form a dough-like consistency. If the mixture feels too wet, add more gram flour to bind it.
Add chopped fresh coriander and lemon juice to the mixture, ensuring they are well incorporated.
Divide the mixture into 8 equal portions. Take each portion and wrap it onto a wooden skewer, pressing gently to form an even, elongated shape around the skewer.
Heat oil in a non-stick pan over medium heat. Place the skewered kababs onto the pan and cook them, turning occasionally, until they are golden brown and crisp on all sides, which should take about 10–12 minutes.
Once cooked, remove the kebabs from the pan and drain any excess oil on paper towels.
Serve the Vegetarian Seekh Kababs hot with mint chutney or a yogurt dip.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 182 mg | 60% | |
| Sodium | 4813 mg | 209% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 25.6 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1569 mg | 121% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
