How to make Phal-Subz Seekh - The humble banana dressed up with mushrooms and broccoli makes this starter fit for a royal repast.

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : banana (केला), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Phal-Subz Seekh Recipe Card

Phal-Subz Seekh
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Phal-Subz Seekh checkout Kachche Kele Ki Tikki, Kachche Kele aur Prunes ke Kabab, Green Banana Tuk, Chocolate Banana Pops . You can also find more Snacks and Starters recipes like Marble Cookies, Chicken Satay with Peanut Sauce`, Neer Dosa, Grilled Fish Fingers.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Phal-Subz Seekh Recipe

  • banana 2 medium

  • Potatoes boiled, peeled and mashed 2 medium

  • Mushrooms chopped 200 grams

  • Carrot grated 1 small

  • Broccoli chopped 4 florets

  • Butter 1 1/2 tablespoon

  • Carom seeds (ajwain) 3/4 teaspoon

  • Fresh coriander leaves chopped 3/4 tablespoon

  • Ginger chopped 3/4 inch piece

  • Red chilli chopped 1 1/2

  • Salt to taste

  • Stoned prunes chopped 12

  • Black salt (kala namak) 1/2 teaspoon

  • Black pepper powder 3/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Sandalwood powder a pinch

  • Dried rose petals a pinch

  • Bread crumbs 1/2 cup

Method

Step 1

Boil, cool, peel and grate the bananas. Heat the butter in a pan; add the carom seeds and sauté over medium heat for ten seconds. Add the mushrooms, carrots and broccoli and sauté till the moisture evaporates.

Step 2

Add the fresh coriander, ginger, red chillies and salt. Stir, remove from heat and set aside to cool. Place the cooled mixture in a blender; add the prunes, black salt, pepper, cardamom, sandalwood and rose petal powders, potatoes, bananas and breadcrumbs and process till smooth.

Step 3

Transfer the mixture to a bowl and divide into eight equal portions. Pat each portion onto a skewer to make four-inch long kababs. Preheat a tandoor. Cook in the tandoor for six to seven minutes.

Step 4

Baste them with a little oil in between the cooking. Alternatively, shape each portion into a croquette, arrange on a greased tray and cook in a preheated oven at 180ºC/350ºF/Gas Mark 4 for six to seven minutes.

Step 5

Arrange the kababs in a plate and serve them hot with Kachumber.