Vegetable Seekh Kabab Recipe - Mixed Vegetable seekh kababs made on stone - a must try!

This recipe has featured on the show Khanakhazana.

Main Ingredients : French beans, Cabbage

Cuisine : Hyderabadi

Course : Starter

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Vegetable Seekh Kabab

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Vegetable Seekh Kabab Recipe - How to make Vegetable Seekh Kabab


Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • French beans chopped15-20

  • Cabbage finely chopped1/4 medium

  • Carrots chopped4 medium

  • Green peas blanched3/4 cup

  • Oil 2 tablespo for basting

  • Gram flour (besan) 3 1/2 tablespoons

  • Caraway seed (shahi jeera) powder 1 teaspoon

  • Ginger-garlic paste 2 tablespoons

  • Green chillies chopped4

  • Potatoes boiled and mashed3 medium

  • American corn kernels boiled1 1/2 cups

  • Salt to taste

  • Chaat masala 3 teaspoon

  • Cashewnut powder 2 tablespoons


Step 1

Heat two tablespoons oil in a pan, add French beans, cabbage and carrots and mix on one side. Add the green peas on the other side and mash them.

Step 2

Mix everything and cook for three to four minutes and push the mixture on one side.

Step 3

On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauté for half a minute.

Step 4

Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well. Divide into sixteen equal portions.

Step 5

Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly. Season the grill stone with oil and heat.

Step 6

Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around. Serve hot sprinkled with the remaining chaat masala.