Name: Awadhi Subz Mewa Seekh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Mixed Vegetables, carrots, french beans, and green peas; very finely minced, blanched, and squeezed completely dry; 100 g Boiled Potato, grated and mashed tightly; 1 tbsp Cashews, finely chopped; 1 tbsp Almonds, finely chopped; 1 tbsp Raisins, roughly chopped; 1 tsp Ginger-Garlic Paste; 1 tsp Garam Masala, shahi garam masala preferred; ¼ tsp Ground Cardamom; 3 tbsp Roasted Gram Flour, adds an earthy aroma and binds the vegetables securely; ¾ tsp Salt, to taste; 2 tbsp Ghee, for shallow pan-frying the skewers

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Ensure the minced, blanched mixed vegetables are entirely free of moisture. Press them between kitchen towels if necessary.
In a large bowl, combine the dry vegetables with the grated boiled potato, chopped cashews, almonds, and raisins. Mix well.
To this vegetable-nut base, add the ginger garlic paste, garam masala, cardamom powder, and salt. Stir to distribute the spices evenly.
Sprinkle the roasted gram flour gradually over the mixture. Knead it firmly into a cohesive dough. If it feels too wet, add another spoon of roasted flour.
Divide the dough into equal portions. Lightly grease your hands and mold each portion around a metal or wooden skewer into a long, uniform cylindrical shape.
Heat a flat griddle or tawa over medium heat. Brush the surface generously with ghee.
Place the skewers on the hot tawa. Cook slowly, rotating them gently every minute or so, ensuring they brown evenly on all sides.
Baste the kebabs occasionally with more ghee as they cook. The slow roasting process brings out the nutty flavor of the gram flour and dry fruits.
Once a deep golden-brown crust forms over the entire surface, turn off the heat.
Gently push the kebabs off the skewers and transfer them to a serving platter.

How to tell it's done

A sturdy, pan-roasted crust giving way to a soft, flavorful vegetable core with intermittent crunches from toasted nuts and bursts of sweetness from raisins.

Getting it right

Tip

Moisture is the enemy of vegetable seekh kebabs. Mincing the vegetables finely and drying them thoroughly before adding the binder ensures the kebabs won't fall off the skewers while turning.

What to serve it with

A royal vegetarian appetizer. Serve with classic Mint Chutney, onion rings dusted with chaat masala, and lemon wedges.

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Ingredients