Name: Nargisi Seekh Kebab
Prep time: 30 min
Cook time: 15 min
Ingredients: 300 g Potatoes ((3 medium), unpeeled); 15 g Mint leaves; 15 g Curry leaves; 300 g Paneer (grated); 1 Egg; 2 tablespoons Garlic paste; 2 tablespoons Onion (chopped); 2 tablespoons Tomato (chopped); 2 tablespoons Red (bell) pepper (chopped); 20 g Coriander (Cilantro) leaves ((½ cup), chopped); 60 g Carrot ((⅓ cup), chopped ); 2 1/2 tablespoons Garlic (chopped ); 2 tablespoons Green chili (chopped ); 60 g Sesame seeds ((⅓ cup) ); 1 tablespoon White pepper (ground); 1/4 teaspoon Cardamom (ground); 1/4 teaspoon Mace powder; 1 tablespoon Chaat masala; 1-2 tablespoons Breadcrumbs (for binding); Salt

Nargisi Seekh Kebab

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Prep Time 30

Cook Time 15

Course Vegetables

Cuisine Awadh

Servings

Calories 445 kcal

Equipment

Pan
Grill
Frying Pan
Skillet
Bowl
Metal skewers

Ingredients

300 g Potatoes (3 medium), unpeeled
15 g Mint leaves
15 g Curry leaves
300 g Paneer grated
1 Egg
2 tablespoons Garlic paste
2 tablespoons Onion chopped
2 tablespoons Tomato chopped
2 tablespoons Red (bell) pepper chopped
20 g Coriander (Cilantro) leaves (½ cup), chopped
60 g Carrot (⅓ cup), chopped
2 1/2 tablespoons Garlic chopped
2 tablespoons Green chili chopped
60 g Sesame seeds (⅓ cup)
1 tablespoon White pepper ground
1/4 teaspoon Cardamom ground
1/4 teaspoon Mace powder
1 tablespoon Chaat masala
1-2 tablespoons Breadcrumbs for binding
Salt

Instructions

Cook the potatoes in a pan of boiling water for about 15 minutes, or until cooked but still firm.
Drain and allow to cool.
When cool, peel off the skins and grate the flesh.
Set aside.
Prepare a tandoor or charcoal grill for a moderate heat, or alternatively heat the grill (broiler).
Put the mint and curry leaves in a small dry frying pan (skillet) and fry for about 1 minute, or until fragrant.
Remove from the heat and set aside.
Mix the grated potatoes, paneer, egg, garlic paste, onion , tomatoes, red pepper, coriander, carrot, garlic, chilli, fried mint and curry leaves and sesame seeds together in a large bowl.
Season with salt.
Then mix in the white pepper, cardamon, mace, chaat masala and enough breadcrumbs to bind the mixture together.
Divide the mixture into 16 equal portions and roll into balls.
Using damp hands, spread the ball along the length of metal skewers, flattening the mixture into a sausage shape until the kebabs are 10cm / 4 inches long and leaving a 5cm / 2 inches gap between each one.
You can make 2 kebabs on a long skewer.
Roast in a moderately hot tandoor, over a charcoal grill (broiler) or under the hot grill for 6-8 minutes.

Video

Nutrition

Serving: 4gSodium: 101mgCalcium: 605mgVitamin C: 181mgVitamin A: 3558IUSugar: 3gFiber: 7gPotassium: 589mgCholesterol: 90mgCalories: 445kcalTrans Fat: 1gSaturated Fat: 13gFat: 28gProtein: 19gCarbohydrates: 31gIron: 4mg

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