How to make Veg kabab

Sanjeev Kapoor

This recipe is contributed by Member Arzoo Luthra.

Main Ingredients : Yam (सूरन), Vegetables

Cuisine : Indian

Course : Snacks and Starters

Veg kabab

Veg kabab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 5

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Veg kabab Recipe

  • Yam cut into 1 inch pieces 200 grams

  • Vegetables cut into 1 inch pieces 2 medium

  • Split Bengal gram (chana dal) soaked 4 tablespoons

  • Carrot grated 1 large

  • French beans finely chopped 10-12

  • Green peas coarsely ground 1/4 cup

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 inch

  • Green chillies finely chopped 2-3

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Lemon juice 5 teaspoons


Step 1

Drain the chana dal and transfer into a wok.

Step 2

Add yam and potatoes and one-fourth cup of water. Cook till completely dry.

Step 3

Heat a wok. Add the cumin seeds and roast lightly.

Step 4

Add carrot, French beans, green peas, ginger, green chillies, salt and sauté on medium heat for two minutes. Transfer onto a plate and cool.

Step 5

Grind the chana dal mixture along with the sautéed vegetables to a smooth mixture.

Step 6

Add coriander leaves, turmeric powder, garam masala powder, red chilli powder, lemon juice and mix well. Adjust seasoning.

Step 7

Divide this mixture into sixteen equal portions and shape into balls.

Step 8

Flatten these balls lightly with the palm of your hands to form kababs. Refrigerate for an hour.

Step 9

Heat a non stick grill pan and cook the kababs till golden on both sides.

Step 10

Serve hot with coriander and mint chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.