How to make Turai Kabab -

Delicious and healthy kabab made from turai.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ridge gourd (turai) (तुरई), Paneer (cottage cheese) (पनीर)

Cuisine : Hyderabadi

Course : Snacks and Starters

For more recipes related to Turai Kabab checkout Turai Ke Pakode. You can also find more Snacks and Starters recipes like Baked Namakpara Cream Scones Chicken Tikka Croquettes Sugarcane Stick Kabab

Turai Kabab

Turai Kabab Recipe Card


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.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Turai Kabab Recipe

  • Ridge gourd (turai) 12

  • Paneer (cottage cheese) 500 grams

  • Coriander seeds 2 teaspoons

  • Green cardamoms 4

  • Black peppercorns 12

  • Cinnamon 1 inch stick

  • Ghee 1/2 cup

  • Cumin seeds 1 teaspoon

  • Onions sliced 3 medium

  • Ginger paste 3 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Yogurt 2 cups


Step 1

Slit the ridge gourds and scoop out the seeds if they are mature. Dry roast coriander seeds, green cardamoms, black peppercorns and cinnamon. Cool and powder. Heat half of the ghee.

Step 2

Add cumin seeds and when they turn light brown, add sliced onions and sauté till reddish. Add one teaspoon ginger paste and sauté. Add a little water and continue to sauté.

Step 3

Add a little turmeric powder and the powdered spices and stir. Add crumbled paneer and mix. Add salt and mix well. Add a little water so that all the ingredients mix well.

Step 4

Rub a little salt and one teaspoon ginger paste on the inside of the slit ridge gourds. Fill in the stuffing into the slit gourds and tie with a thread. Heat remaining ghee in another pan.

Step 5

Add the stuffed gourds and cook on high heat till the gourds turn reddish on all sides. Lower the heat. Add yogurt, turmeric powder, salt, the remaining ginger paste and mix with a light hand.

Step 6

Cover and cook on dum for about twelve to fifteen minutes.

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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.