Walnut Seekh Kebabs: 20-Min Recipe

Meaty vegetarian kebabs jhatpat, courtesy Chef Sneha Singhi. 

Ingredients

• 1 tsp oil + extra for frying the kebabs
• 1-inch piece ginger, finely chopped
• 7-8 garlic pods, finely chopped

Ingredients, continued

• 2 green chillies, finely chopped
• ½ cup finely chopped cabbage
• 1 onion, finely chopped

Ingredients, continued

• ½ cup finely chopped carrot
• ¼ cup finely chopped green Shimla mirchi or capsicum
• Salt to taste, about 1½ tsp

Ingredients, continued

• 1 tsp red chilly powder
• ¼ tsp garam masala
• 1 tsp jeera or cumin powder
• ½ cup finely chopped walnuts + extra chopped for garnish

Ingredients, continued

• 1 tsp chaat masala
• 2 potatoes, boiled, peeled, mashed
• ¼ cup grated paneer
• ¼ cup grated cheese

Method

• Heat the oil in a saucepan.
  Add the ginger, garlic, green chillies and sauté for a minute.
  Then add the cabbage, onion, carrot, capsicum and cook on high heat for 3-4 minutes.
  Then add in the salt, red chilly powder, garam masala, jeera powder, chaat masala and mix well.

Method, continued

• Take off heat and transfer to a bowl and mash together with the potatoes, paneer, cheese, walnuts.
  Shape into long kebabs rolls and fry over medium heat with a little oil in a frying pan till golden brown on both sides.
• Garnish with more chopped walnuts and serve hot with a green chutney.

Recipe: Kind courtesy California Walnuts