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
- 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)
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine grated paneer, boiled and mashed potatoes, grated carrot, steamed green peas, and chopped onion.
Step 2 · Add ginger-garlic paste
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.
Step 3 · Squeeze in lemon juice and knead the mixture into a soft dough
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.
Step 4 · Divide the mixture into equal portions and shape each around a skew...
Divide the mixture into equal portions and shape each around a skewer or form into cylindrical kebabs by hand.
Step 5 · Heat a non-stick tawa or grill pan over medium flame
Heat a non-stick tawa or grill pan over medium flame. Brush lightly with oil. Place the kebabs on the tawa and cook, turning occasionally, until all sides are golden brown and slightly crisp, about 12-15 minutes.
Step 6 · Remove from heat and serve hot with mint chutney
Remove from heat and serve hot with mint chutney, sliced onions, and lemon wedges.
Why this recipe 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.
A note on tradition
Seekh Kebabs have a special place in North Indian and Mughlai cuisine, often served at festive occasions like Eid and Holi. While the traditional version uses meat, the vegetarian adaptation is celebrated in Indian households during Navratri and other vegetarian fasting days. It's a popular street food in Delhi, Lucknow, and Hyderabad, relished with green chutney and onions.