Sanjeev Kapoor

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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.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Phal-Subz Seekh

Main Ingredients

Raw banana , Potato





Level Of Cooking











  • 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
  • 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.

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