Delicious Vegetable Kebab

India is truly the land of spectacular mouthwatering kebabs (meats roasted on a skewer or pounded fried meat).  The art of Mughal-style kebab making was developed in the kitchens of the caliphs of Baghdad and perfected in Lucknow and Hyderabad, where kebab-makers mastered hundreds of variations of chicken, lamb, seafood, vegetables, cheese, and legume kebabs.  Kebab refers to small chunks, patties, or balls of lamb, beef, chicken, vegetables, or paneer (cheese), broiled or fried in herbs and seasonings.

Delicious Vegetable Kebab (Sabzi Kebab)

Serves 6

1 large potato, boiled and peeled
2 medium carrots
4 cauliflower flowerets
1 medium zucchini
1 medium yellow squash
1 broccoli floweret
4 cups water
Salt to taste
¼ teaspoon chili powder
½ teaspoon ground roasted coriander
¾ teaspoon Basic Garam Masala
¾-inch piece fresh gingerroot, peeled and chopped fine
6 cloves garlic, peeled and chopped fine
1 tablespoon all-purpose flour
1 egg
¼ cup fresh cilantro leaves, chopped fine
½ cup corn oil

Cut the vegetables into 1-inch pieces.

In a large pot, add 4 cups water, vegetables, and salt. Cover and boil for 7-8 minutes over medium heat, stirring occasionally until vegetables are tender and drain.

In a food processor, puree the vegetables.

In a large bowl, combine, chili powder, coriander, garam masala, ginger, garlic, flour, egg, and cilantro leaves with the pureed vegetables.

Divide the vegetable mixture into sixteen equal portions, form into smooth balls, and flatten into 1-inch patties.

Heat the oil in a large saucepan over medium heat. Drop in the patties and fry until evenly brown on both sides for 6-7 minutes.

Remove and drain on paper towels.  Serve hot with mint chutney and Indian salad.

Indian Salad (Kachumbar)

The most popular Indian salad is served with lunch or as an accompaniment with appetizers, kebabs, and snacks.

4 medium tomatoes, chopped
2 medium cucumbers, peeled and chopped
2 medium red onion, peeled and chopped fine
2 small green chilies, chopped fine
¼ cup fresh  mint leaves, chopped fine
¼  cup fresh cilantro leaves, chopped fine
Salt to taste
½ teaspoon roasted ground cumin
Juice of 1 medium lemon or lime
1 lemon, cut into 6 wedges

In a salad bowl, mix the first nine ingredients.  Chill before serving and garnish with lemon wedges.  Serve with kebab.


Check out my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at


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