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 20 kebabs

Ingredients

1 cup roughly chopped and
parboiled mixed vegetables
(carrots , cauliflower , etc.)
3/4 cup boiled and mashed potatoes
1 tbsp ghee
1 tsp caraway seeds (shahjeera)
1/2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
2 tbsp chopped mint leaves (phudina) leaves
2 tbsp finely chopped coriander (dhania)
1/4 cup bread crumbs
1/2 tsp cardamom (elaichi) powder
1/4 cup grated paneer (cottage cheese)
1/4 cup mava (khoya)
1/2 cup chopped and browned onions
a pinch freshly ground black pepper powder
oil for cooking

Method

Combine the mixed vegetables and the potatoes in a mixer and grind till coarse. Keep aside.
Heat the ghee in a pan and add the caraway seeds.
When the seeds crackle, add the ginger, green chillies, the ground mixture, turmeric powder, chilli powder and salt and sauté for 2 to 3 minutes.
Add the mint leaves and coriander and sauté for another minute.
Remove from the flame and allow the mixture to cool.
Add the paneer, khoya, browned onions and bread crumbs and mix well.
Divide the mixture into 20 equal portions and shape each portion into a flat, oval kebab.
Heat a non-stick pan and cook each kebab, using a little oil, till both sides are golden brown in colour or cook on a barbeque till done.
Drain on an absorbent paper and serve hot