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Potato, Paneer, and Sweet Corn Kebab
This vegetarian version of the seekh kebab, made with corn, paneer, and potato, is equally as delicious as any meat kebab.
👥 4 Servings👤 Maunika Gowardhan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●mixing bowl
- ●blender
- ●pan
- ●griddle
📝 Preparation Steps
1
Heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the cumin seeds and, as they begin to splutter, add the ginger and fry for ⏱️ 30 seconds, then add the green chiles. Stir well, add the carrots and cook for 4–⏱️ 5 minutes. Add the sweet corn, stir well and fry for ⏱️ 2 minutes. Add the ground coriander and garam masala, turn off the heat and leave to cool completely.
2
Once cool, blend the carrot and sweet corn mixture in a blender to a coarse, dry mix—do not add any water. Transfer to a large mixing bowl and add the grated potato, paneer, dried mango powder, ground cardamom, cilantro leaves and mint leaves. Season to taste and add the chickpea (gram) flour along with the breadcrumbs. Mix well. Shape into 6 sausages and chill in the fridge for ⏱️ 20 minutes.
3
Heat a griddle pan over a high heat. Lightly brush the kebabs with a little oil. Cook in the hot pan for ⏱️ 2 minutes on each side until lightly charred and evenly browned all over. Serve with roti, green chutney, and salad.
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