Veg Tunday Kabab Recipe
Indulge in the delightful experience of preparing Veg Tunday Kababs, a vegetarian twist on the traditional Awadhi delicacy that is both flavorful and aromatic. These kababs are perfect for serving as a scrumptious appetizer or as a delightful accompaniment to your favorite breads.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 150 grams |
| Curd (Dahi / Yogurt) | 100 grams |
| Onion | 1 medium |
| Garlic | 5 cloves |
| Ginger | 1 inch |
| Green Chilli | 3 whole |
| Bay Leaf (Tej Patta) | 1 leaf |
| 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) | 1/2 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 1 pod |
| Cinnamon Stick (Dalchini) | 1 inch |
| Yellow Mustard Seeds | 1 teaspoon |
| Black Mustard Seeds | 1 teaspoon |
| Sesame Seeds (Til) | 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 whole |
| Anardana Powder (Pomegranate Seed Powder) | 1/4 teaspoon |
| Black Salt (Kala Namak) | 1/4 teaspoon |
| Saffron Strands | 1/8 teaspoon |
| Sunflower Oil | As needed |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 10 grams |
| Carbohydrates | 15 grams |
| Fats | 18 grams |
| Fiber | 2 grams |
| Sodium | Varies |
Preparation Time
| Type | Time |
|---|---|
| Prep Time | 100 minutes |
| Cook Time | 20 minutes |
| Total Time | 120 minutes |
| Servings | 4 |
Instructions
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Prepare the Spice Mix: Begin your Veg Tunday Kabab journey by gathering all the dry spices. In a pan, lightly temper the spices—Kalonji, cumin seeds, coriander seeds, turmeric, black pepper, cloves, cardamom, and cinnamon—until they release their fragrant aromas. Once done, grind the tempered spices into a fine powder and set aside for later use.
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Boil the Paneer: Softening the paneer is crucial for achieving the right texture. Boil the paneer in water for a few minutes until tender. Once cooked, chop the paneer, bell peppers, and onion into chunks suitable for skewering.
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Make the Paste: In a blender, puree half of the onion, ginger, garlic, and green chilis into a smooth paste. Set this aromatic blend aside as it will form part of your marinade.
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Prepare the Marinade: In a mixing bowl, combine the curd with the ground spice powder and the pureed mixture. Use your hands to mix thoroughly, ensuring that all ingredients are well incorporated.
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Marinate the Vegetables and Paneer: Add the chopped paneer and vegetables to the marinade. Gently mix to coat everything evenly. Cover and refrigerate for at least one to one and a half hours. The longer the marination, the more flavorful your kababs will be.
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Cooking the Kababs: After marination, take a flat pan and heat one tablespoon of sunflower oil over low to medium heat. Meanwhile, assemble your skewers by alternating between capsicum, onion, and paneer, following your preferred order.
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Grilling: Place the assembled skewers on the hot pan. Reduce the flame to low and cook each side of the kababs, rotating them as needed. Brush the cooked sides with remaining marinade to enhance flavor.
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Serving: Once cooked to golden perfection, serve your Veg Tunday Kababs hot. They are delightful as a standalone starter or paired with your favorite bread, such as naan or roti, for a hearty meal.
Enjoy Your Culinary Adventure!
These Veg Tunday Kababs are not just a treat for your palate but also a beautiful addition to any gathering, encapsulating the rich flavors of Indian cuisine. Enjoy them fresh, and don’t forget to share the recipe with friends and family to spread the love!
