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 ( फ्रेंच बीन्स ) , Cabbage ( बंदगोभी )

Cuisine : Hyderabadi

Course : Starter

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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.

You can also find more Starter recipes like Lehsuni Paneer Tikka, Vegetable Nizami Seekh, Lobster Bar-Be-Que, Cheesy Chicken Lollypop. Or try out these recipes from Hyderabadi Cuisine like Egg Patties, Anjeer Murg, Palak Chicken, Sevaiyan Ka Muzzafar.

Vegetable Seekh Kabab Recipe Card

Vegetable Seekh Kabab
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Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Vegetable Seekh Kabab

  • French beans chopped 15-20

  • Cabbage finely chopped 1/4 medium

  • Carrots chopped 4 medium

  • Green peas blanched 3/4 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 chopped 4

  • Potatoes boiled and mashed 3 medium

  • American corn kernels boiled 1 1/2 cups

  • Salt to taste

  • Chaat masala 3 teaspoon

  • Cashewnut powder 2 tablespoons

Method

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.

How to make Vegetable Seekh Kabab

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.

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