How to make Mewe Ke Kabab In Gravy -

Paneer seekh kebabs in gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Sunflower Seeds

Cuisine : Rajasthani

Course : Main Course Vegetarian

For more recipes related to Mewe Ke Kabab In Gravy checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Kumror Chhokka Potato Makhni Kofte Quick Corn Curry Gajar Methi ki Sabzi

Mewe Ke Kabab In Gravy

Mewe Ke Kabab In Gravy Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mewe Ke Kabab In Gravy Recipe

  • Cottage Cheese grated 3/4 cup

  • Sunflower Seeds 1 teaspoon

  • Melon seeds (magaz) 1 teaspoon

  • Ginger 1/2 inch piece

  • Garlic 3-4 cloves

  • Green chilli 1

  • Fresh coriander leaves chopped 3 tablespoons

  • Cashewnuts 5

  • Almonds 4

  • Raisins 3

  • Pistachios 3

  • Nutmeg grated 1/4 teaspoon

  • Mace 1/4 teaspoon

  • Fresh bread crumbs 1/4 cup

  • Cornflour/ corn starch 1 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Salt to taste

  • Oil for deep-frying

  • For powder

  • Cinnamon 1/2 inch stick

  • Green cardamoms 2-3

  • Cloves 3-4

  • Black peppercorns 4-5

  • Cashewnuts 2 tablespoons

  • For gravy

  • Oil 3 tablespoons

  • Butter 1 tablespoon

  • Onions chopped 2 medium

  • Ginger-garlic paste 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 4 tablespoons

  • Fresh cream 1/2 cup

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Dry mango powder (amchur) a pinch inch piece

  • Milk 1 cup


Step 1

Dry roast sunflower seeds and melon seeds on low heat and set aside to cool. Grind together ginger, garlic cloves, green chilli, coriander leaves, cashew nuts, almonds, raisins, pistachios, nutmeg and mace into a smooth paste using a little water, if required.

Step 2

In a bowl, combine bread crumbs, cornflour, garam masala powder, salt, paneer, dry roasted ingredients and ground paste. Mix well. Divide the mixture into equal portions shaped into lemon sized balls.

Step 3

Flatten from the sides and insert toothpicks right through the roll. Cover seekhs with a cling wrap and set in a refrigerator for half an hour. To make the powder, grind together the cinnamon, green cardamoms, cloves, black peppercorns and cashew nuts into a fine powder. Set aside.

Step 4

To make the gravy, heat oil and butter in a non-stick pan. Add onions and ginger-garlic paste. Mix well and cook on low heat till oil separates. Add the ground powder, mix well and cook for a few seconds. Add kasuri methi and cream. Mix and cook on low heat for two to three minutes or till cream dries up.

Step 5

Add salt, red chilli powder, garam masala powder and amchur. Mix well and cook for one minute, stirring continuously. Add milk and half cup water. Stir to mix and bring it to a boil on low heat. Remove from heat.

Step 6

Heat the Grill Pan. Place the seekhs one at a time along with the toothpicks and cook till evenly done from both the sides.

Step 7

Transfer the gravy in a serving dish and arrange the grilled seekhs over it. Serve hot.

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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.