Sanjeev Kapoor

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Vegetable Seekh Kabab  Recipe

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

This recipe has featured on the show Khanakhazana.

Preparation Time : 21-25 minutes

Cooking time : 16-20 minutes

Servings : 4

Vegetable Seekh Kabab

Main Ingredients

French beans, Cabbage





Level Of Cooking



  • French beans chopped
  • 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
  • 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


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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