Weekends are a prefect time to host friends for dinner. However, this dinner plan was rather interesting as it was going to be a complete vegetarian menu. I spent days thinking what the menu should look like. After a couple of hours of serious contemplation, I remembered the Subz Kadak Seekh Kabab that I had at Sahib Sindh Sultan Restaurant in India. Voila, I got my first starter..!
Vegetable Seekh Kebab
- Finely chopped French Beans- 1/2 cup
- Finely chopped Cabbage- 1/2 cup
- Finely chopped Carrots- 1/2 cup
- Corn kernels- 1/4 cup
- Green peas- 1/4 cup
- Ginger- garlic paste- 1 tbsp
- Green Chilli paste- 1 tbsp
- Boiled and mashed Potatoes- 2 medium sized
- Finely chopped Coriander Leaves- 1/4 cup
- Caraway seeds (shahi jeera)- 1 tsp
- Gram Flour- 2 tbsp or as per requirement
- Oil- 1 tbsp
- Salt- to taste
Boil the medium sized potatoes in a pressure cooker. Keep aside till it cools a bit and then peel the potatoes. Roughly mash the peeled potatoes and keep it aside.
Tip: The potatoes should be mashed before it cools down completely; the potatoes need not be smoothly mashed.
Take a medium sized pan and heat a teaspoon of oil. Once the oil is hot, crackle a teaspoon of Caraway seeds. Add Ginger- garlic and green chilli paste.
Tip: Excess oil can alter the dryness of the kabab. This Kabab is shallow fried with very less oil.
Once the rawness of the ginger-garlic paste reduces, add all the finely chopped vegetables and saute till it is cooked. Season with Salt. Keep aside for a while till this mix cools down.
Coarsely grind the cooked vegetables and check for seasoning.
In a small sized skillet, roast 2 tablespoons of gram flour on medium heat, so that you get a nutty flavor.
Tip: Use medium heat while roasting the flour as it may burn quickly. Increase or decrease gram flour as per the requirement to roll the kababs into a tight shape.
In a bowl, mix the coarsely ground vegetables, mashed potatoes and gram flour. Add more salt, if required. Roll the kababs into any shape, either into small flattened balls or cylindrical rolls. Lighly brush some oil on a skillet and fry the kababs.
Serve the kababs with either ketchup or green chutney.