Categories: Garam Masala TuesdaysIndian

Garam Masala Tuesdays: Vegetarian Kebabs

When I was in Allahabad during my last trip to India, the cook at my parents place would make these vegetarian kebabs for us to snack on with drinks. Good times, I tell ya! Since I could not get the cook back with me to the US of A, I asked my parents’ cook to give me the recipe.

Now most of us don’t measure when we cook, so the cook gave me an approximation of the recipe. First time I tried it, I had to make quite a few changes to the recipe to get the right consistency to be able to stick together. I made them for the new year’s party at our house and they were a big hit. Luckily I had noted the changes, so it was perfect the next time I made them.

You could deep fry these, like I chose to for the party, or you could bake them basted with a little oil as well. Of course the deep fried version are always tastier, but the baked version is almost equally good as well.

Ingredients

2 medium sized carrots, finely chopped
1 cup of cabbage, shredded
20 beans, finely chopped
2 inch piece ginger, finely chopped
3-4 cloves, minced
2-3 green chillies, finely chopped
1/2 tsp aamchoor (optional- can use lemon juice instead)
1 potato, boiled and mashed
1/2 cup paneer (you can also use shredded cheddar cheese)
1/4 cup fresh bread crumbs
1/2 tsp garam masala
1/2 tsp roasted cumin powder
1 tsp red chilli powder
1/2 tsp coriander powder
1/4 cup fresh cilantro, finely chopped
salt, to taste

Instructions

In a pan, heat 1 tbsp oil. Add the garlic and green chillies. Sauté for a few seconds.
Add the chopped vegetables and sauté for a few minutes, till the moisture dries. Add in the mashed potato and paneer (or cheese). Let cool.
Add bread crumbs, ground garam masala, ground coriander powder, red chilli powder, salt and finely chopped cilantro. Mix thoroughly.
Take some oil in your hand and make rounds and deep fry them for a minute or two.
Serve with mint chutney or tomato sauce.

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