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

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

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.