Phal-Subz Seekh Recipe - 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 : Raw banana , Potato

Cuisine : Delhi

Course : Starter

Phal-Subz Seekh

Phal-Subz Seekh Recipe - How to make Phal-Subz Seekh


Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Raw banana 2 medium

  • Potato 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


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.

website of the year 2013
website of the year 2014