Veg Tuna Kabab Recipe (Vegetarian Tunday Kababs)
Introduction
Inspired by the iconic Tunday Kababs from Lucknow, which are traditionally made with lamb, this vegetarian twist brings the same flavors and spices to a plant-based delight. The Veg Tuna Kababs, or Vegetarian Tunday Kababs, feature a combination of homemade paneer, aromatic spices, and a flavorful marination process, making them a mouth-watering appetizer or snack for any occasion. Whether you choose to prepare these kababs in a grill, tandoor, or a non-stick pan, they will certainly impress with their crunchy texture and rich taste. The 21 distinct spices used in this recipe create an unforgettable experience for your taste buds, offering a perfect blend of heat, sweetness, and tang.
This recipe is designed to cater to a variety of dietary preferences, especially for vegetarians. It’s an ideal dish for parties, family gatherings, or even a cozy meal at home.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 150 grams |
| Curd (Dahi / Yogurt) | 100 grams |
| Onion | 1 |
| Garlic | 5 cloves |
| Ginger | 1 inch |
| Green Chilli | 3 |
| Bay leaf (Tej Patta) | 1 |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander seeds (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 3/4 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Cloves (Laung) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Yellow mustard seeds | 1 teaspoon |
| Black mustard seeds | 1 teaspoon |
| Sesame seeds (Til seeds) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 3/4 teaspoon |
| Fennel seeds (Saunf) | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 3/4 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Star anise | 2 |
| Anardana Powder (Pomegranate Seed Powder) | 1/4 teaspoon |
| Black Salt (Kala Namak) | 1/4 teaspoon |
| Saffron strands | 1/8 teaspoon |
| Oil | As needed (for cooking) |
| Salt | To taste |
Allergen Information
This recipe contains dairy (paneer and yogurt), which may not be suitable for individuals with lactose intolerance, vegans, or those with a dairy allergy. The dish is naturally gluten-free, making it suitable for individuals following a gluten-free diet. There are no nuts involved in the ingredients, making it safe for those with nut allergies.
Dietary Preferences
- Vegetarian: This recipe uses paneer (cottage cheese) and yogurt, making it a great option for those following a vegetarian diet.
- Gluten-Free: There are no gluten-containing ingredients in this recipe, making it suitable for gluten-sensitive individuals.
- Nut-Free: This recipe does not include any nuts, so it’s safe for people with nut allergies.
- Can Be Made Vegan: Substitute the paneer and yogurt with vegan alternatives like tofu and non-dairy yogurt to make this dish suitable for vegans.
Preparation Time
- Prep Time: 100 minutes (for marination)
- Cook Time: 20 minutes
Instructions
-
Prepare the Dry Spice Powder:
- Begin by dry roasting all the whole spices—cumin seeds, coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, and others—in a pan over medium heat. Toast them until they become aromatic, but be careful not to burn them.
- Once roasted, grind these spices into a fine powder and set it aside.
-
Soften the Paneer:
- Boil the paneer (cottage cheese) for a few minutes to ensure it becomes soft and easier to work with. Drain it and set it aside.
-
Prepare the Veggies and Paneer:
- Chop the paneer, capsicum (bell pepper), and onion into medium chunks. These will be used to layer on the skewers.
-
Prepare the Marinade:
- In a blender, puree half of the onion, ginger, garlic, and green chilies into a smooth paste. Set aside.
- In a large bowl, combine the curd (yogurt), the freshly ground spice powder, and the ginger-garlic-onion-chili paste.
- Add the soft paneer and chopped vegetables into the bowl and mix everything together. Use your hands to massage the marinade into the vegetables and paneer so that they are evenly coated.
- Cover the bowl with plastic wrap and refrigerate the marinating mixture for at least 1 to 1.5 hours. The longer it marinates, the more flavorful the kababs will be.
-
Cooking the Kababs:
- Heat a non-stick pan over medium heat and add about 1 tablespoon of oil. Allow the oil to heat up.
- Meanwhile, thread the marinated paneer, capsicum, and onion onto skewers. You can also add other vegetables like zucchini or tomatoes to the skewers for added flavor.
- Place the skewers onto the heated pan. Reduce the flame to low and cook each side for about 4-5 minutes, rotating the skewers every few minutes.
- As the kababs cook, brush them with the remaining marinade to keep them moist and flavorful.
-
Serving the Kababs:
- Once the kababs are golden and cooked through, remove them from the skewers and serve them hot. They can be enjoyed as an appetizer or paired with naan, roti, or a side of fresh salad.
- Serve with chutneys or a tangy dip for a perfect starter.
Conclusion
The Veg Tuna Kababs (or Vegetarian Tunday Kababs) are a flavorful and satisfying vegetarian alternative to the traditional meat-based Tunday Kababs. With a blend of aromatic spices and fresh ingredients, they offer an incredible depth of flavor that will please even the most discerning palates. Whether you’re hosting a special event, a casual get-together, or simply craving a snack, these kababs are an excellent choice.
The key to perfecting this dish lies in the marination process and the careful roasting of the spices. By following the steps and letting the ingredients soak in the flavors for the right amount of time, you’ll create a dish that’s not only delicious but also a feast for the eyes. Enjoy your Veg Tuna Kababs with your favorite dip and a sprinkle of fresh herbs for a delightful culinary experience!
