Vegetable Shikampuri Kebab (kebabs and Tikkis Recipes)

by Tarla Dalal

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A combination of finely ground vegetables, paneer and khoya, this is a truly royal experience!

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 10 kebabs

Ingredients

1 cup roughly chopped and parboiled
mixed vegetables (carrots ,
cauliflower , french beans etc.)
3/4 cup boiled , peeled and
mashed potatoes
1 tsp oil
1/2 cup thinly sliced onions
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
1/4 cup mava (khoya)
1/4 cup grated paneer (cottage cheese)
1/4 cup bread crumbs
a pinch cardamom (elaichi) powder
freshly ground black peppercorns (kalimirch) to taste
oil for greasing and cooking

Method

Heat the oil in a broad non-stick pan, add the onions and sauté on a slow flame for 5 to 7 minutes or till the onions turn light brown in colour. Keep aside.
Combine the mixed vegetables and potatoes in a mixer and blend to a coarse mixture. Keep aside.
Heat the ghee in another broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the ginger-green chilli paste, turmeric powder, chilli powder, salt and prepared vegetable mixture and cook on a medium flame for 2 to 3 minutes, while stirring continuosly.
Add the coriander and mint leaves and cook on a medium flame for another minute.
Remove from the flame and allow the mixture to cool completely.
Add the khoya, paneer, browned onions, bread crumbs, cardamom powder and black pepper powder and mix well.
Divide the mixture into 10 equal portions and shape each portion into 75 mm. (3”) oval kebab.
Heat a non-stick tava and grease it lightly using a little oil.
Cook each kebab on the tava, using a little oil, till it turns golden brown in colour from both the sides.
Drain on an absorbent paper and serve immediately.