Subz Seekh
Equipment
- Pan
- Bowl
- Metal skewers
- Grill
Ingredients
- 150 g Yam (1 cup), peeled and grated
- 75 g Cauliflower (⅓ cup)
- 3 Potatoes medium-sized, unpeeled
- 75 g Peas (½ cup), shelled if fresh
- 3½ tablespoons Vegetable oil
- 100 g Snake gourd or Courgette (Zucchini) (½ cup), grated
- 75 g Carrots (⅔ cup), grated
- 200 g Paneer grated
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 1 Ginger 1 x 2.5-cm / 1-inch piece, fresh, peeled and finely chopped
- 6 Green chillies de-seeded and chopped
- 1 teaspoon Pomegranate seeds ground, dried
- 24 Almonds flaked (silvered)
- 24 Plums dried, chopped
- Salt
- Mint chutney to serve
For the Subz seekh masala
- 5 teaspoons Amchoor
- 1 teaspoon Black pepper ground
- 1 teaspoon Coriander ground
- 1/2 teaspoon Green cardamom ground
- 1/2 teaspoon Mace ground
- 1/2 teaspoon Black rock salt ground
- Salt
Instructions
- Cook the yam in a pan of boiling water for about 10 minutes, or until soft.
- Cook the cauliflower in another pan of boiling water for 5 minutes, or until just tender.
- Drain and grate.
- Cook the potatoes in a third pan of boiling water for about 20 minutes, or until soft.
- Then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Meanwhile, cook the peas in a separate pan of boiling water for about 5-7 minutes, or until soft.
- Then drain, return to the pan and mash.
- Prepare a tandoor for a moderate heat, or alternatively preheat the grill (broiler) to medium, if using.
- Heat the oil in a pan.
- Add all the vegetables and stir-fry over medium heat until the moisture has completely evaporated.
- Remove and spread the vegetables on a flat surface or board to cool immediately.
- When the vegetables are cool, put them in a large bowl, with the paneer, coriander, ginger, chillies, ground pomegranate seeds, almonds and dried plums.
- Season with salt.
- Add all the masala ingredients, mix well, then mash with a potato masher.
- Divide the mixture into 12 equal portions and roll into balls.
- Using damp hands, spread the balls along the length of metal skewers, flattening the mixture into a sausage shape until the kebabs are 10cm / 4 inches long and leaving 5cm / 2 inches between each one.
- You can make 2 kebabs on one long skewer.
- Roast the kebabs in a moderately hot tandoor or under the hot grill for about 2-3 minutes, or until golden brown.
- Turn the kebabs gently during cooking so they colour evenly.
- Remove the kebabs from the skewers and serve with mint chutney.
Video
Nutrition
Serving: 4gSodium: 568mgCalcium: 331mgVitamin C: 102mgVitamin A: 4717IUSugar: 47gFiber: 16gPotassium: 1835mgCholesterol: 33mgCalories: 710kcalSaturated Fat: 18gFat: 30gProtein: 17gCarbohydrates: 103gIron: 3mg
Tried this recipe?Let us know how it was!