Beef Kebab
Lunch • India
How to Make Vegetarian Seekh Kebab (Traditional & Healthy Version)
Vegetarian Seekh Kebab is a popular Indian dish that offers the authentic taste and texture of classic kebabs while being completely meat-free. Traditionally enjoyed in North India, especially in Delhi and Lucknow, these kebabs are made using protein-rich paneer (cottage cheese), nutritious vegetables, and aromatic Indian spices. The recipe is inspired by the rich Mughlai heritage but adapted for those who prefer a vegetarian or plant-based diet, making it ideal for modern, health-conscious Indian families. Vegetarian Seekh Kebabs are loved for their smoky, spicy flavor and tender yet slightly crisp texture. They are often served during festivals like Eid, Diwali, and family gatherings, making them a festive favorite across regions. These kebabs are grilled on a tawa or in the oven, minimizing the use of oil, which keeps them light and healthy. Their versatility allows them to be served as a lunch main, appetizer, or snack, accompanied by mint chutney and lemon wedges for a burst of freshness. Perfect for calorie counters, these kebabs offer a guilt-free indulgence that doesn’t compromise on taste or tradition.
Ingredients(for 2 medium kebabs per person)
- 1 cup Paneer (grated, fresh cottage cheese)
- 1/2 cup Boiled Potatoes (aloo)
- 1/4 cup Carrot (grated, gajar)
- 1/4 cup Green Peas (matar, steamed)
- 1/4 cup Onion (finely chopped, pyaz)
- 1 tbsp Ginger-Garlic Paste (adrak-lahsun ka paste)
- 1 tsp Garam Masala
- 1/2 tsp Red Chilli Powder (lal mirch)
- 1 tsp Coriander Powder (dhaniya powder)
- 2 tbsp Roasted Besan (gram flour, for binding)
- 2 tbsp Fresh Coriander Leaves (dhaniya patta, chopped)
- to taste Salt (namak)
- 1 tbsp Oil (for brushing/grilling)
- 1 tsp Lemon Juice (nimbu ras) - optional
Instructions
- 1
In a large mixing bowl, combine grated paneer, boiled and mashed potatoes, grated carrot, steamed green peas, and chopped onion.
5 minutes
Ensure all vegetables are dry to prevent the mixture from becoming soggy.
- 2
Add ginger-garlic paste, garam masala, red chilli powder, coriander powder, roasted besan, chopped coriander, and salt to the bowl. Mix well until all ingredients are thoroughly incorporated.
3 minutes
Roast besan on a tawa for a nutty flavor and better binding.
- 3
Squeeze in lemon juice and knead the mixture into a soft dough. If the mixture feels too loose, add a bit more roasted besan for better binding.
2 minutes
Taste and adjust spices before shaping.
- 4
Divide the mixture into equal portions and shape each around a skewer or form into cylindrical kebabs by hand.
5 minutes
Grease your palms with oil to prevent sticking.
Why This Dish is Healthy
This vegetarian kebab recipe is grilled rather than deep-fried, reducing unnecessary fats and calories. The inclusion of whole foods like paneer and vegetables ensures a wholesome profile with high protein and fiber, keeping you fuller for longer. With no refined flour and very little oil, these kebabs are suitable for weight management and can be enjoyed as part of a balanced Indian lunch.
Vegetarian Seekh Kebabs are rich in protein from paneer and besan, and provide dietary fiber, vitamins A and C from carrots and peas. The inclusion of fresh vegetables and minimal oil makes this dish low in saturated fats and cholesterol. The use of spices like ginger, garlic, and coriander adds antioxidants while supporting digestion. This kebab is a balanced meal option, supporting muscle health, immunity, and overall wellness.
Pro Tips
- 💡Tip 1: Always use fresh paneer for best texture and taste.
- 💡Tip 2: Roasting besan enhances flavor and prevents soggy kebabs.
- 💡Tip 3: For a smoky aroma, briefly char the kebabs on an open flame before serving.
Storage & Serving
Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in the oven before serving for best texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
