Alice In Eatland

Recipes . Eateries . Inspiration

Desi

Paneer Hara Masala Rangoons

by Leave a Comment

Paneer Hara Masala RangoonsPaneer Hara Masala Rangoons are a flavourful Pakistani style take on Panda Express’s popular cream cheese rangoons.

I have never had Panda Express so my understanding of the flavour profile of the chain’s cream cheese rangoons and their texture is based solely on the description and copycat recipes found online.

Paneer, cheddar and green masala ingredients along with dry aromatics make up the rangoon filling. Instead of wonton wrappers, I use samosa patti or spring roll patti cut into squares. A simple but punchy green chutney to dip the crisp Paneer Hara Masala Rangoons in rounds things off nicely.

My hardcore Pakistani tastebuds love desi-fying recipes wherever they feel that particular fusion will work. And I feel it works rather well here.

Paneer Hara Masala Rangoons

Make Ahead & Freeze Paneer Hara Masala Rangoons:

A stash of frozen Paneer Hara Masala Rangoons on hand means that you can fry, air fry or bake these in no time should you have guests over or should a craving for hot melty flavoursome cheese encased in a crisp filling suddenly arise.

Follow the recipe till you’ve completed the “Assembly” part.

Then freeze flat on a plastic wrap lined tray or cookie sheet overnight.

Once frozen solid, place in an airtight container in a single layer, using plastic wrap between layers.

Paneer Hara Masala Rangoons

Paneer Hara Masala Rangoons

 

Paneer Hara Masala Rangoons: crisp cheesy bags with coriander, mint, green onion & green chillies for a uniquely desi take on cream cheese rangoons!

 

Recipe Type: Starter & Snack

Author: Alice In Eatland

Cook Time: 10 Minutes

Total Time: 30 Minutes

Serves: 2-3

 

INGREDIENTS

Rangoons

  • 1 cup grated paneer, store bought or homemade
  • 3/4 cup grated cheddar cheese
  • 1/2 cup very finely sliced spring onion (green part only)
  • 6 – 8 green chillies, deseeded & finely chopped 1/2 – 1 teaspoon garlic powder
  • 1/4 – 1/2 teaspoon onion powder
  • Salt
  • 2-4 tablespoons cream or cream cheese

Slurry

  • 2-4 tablespoons plain flour
  • 1/2 – 1 cup water

Wrappers

  • Samosa patti, spring roll patti/wrappers or wonton wrappers (cut into 3” squares)

Green Chutney

  • Handful fresh coriander leaves
  • Handful fresh mint leaves
  • 1/4” piece ginger, peeled
  • 1 clove garlic, peeled
  • 2-4 fresh green chillies
  • 1/2 a slice of bread
  • Splash of white vinegar
  • Pinch of sugar
  • 1/2 teaspoon ground cumin
  • Fresh lemon juice
  • Salt
  • Drinking water

METHOD

Filling

  1. Mix all the filling ingredients, adding enough cream or cream cheese to make a sticky mixture that comes together.
  2. Divide into 12-14 equal portions and shape into balls with wet palms.

Slurry

  1. Whisk flour into the water until combined and heat, whisking until thick, opaque and bubbly.
  2. Cool completely.

Assembly

  1. Place a ball of filling in the centre of a samosa patti square (or spring roll patti or wonton wrapper, whichever you are using).
  2. Rub slurry along all 4 edges.
  3. Bring the opposite corners of the square to meet in the middle and pinch together, sealing the sides as well. (see image 2 above for reference).

Frying

  1. Deep fry till golden.
  2. To air fry, brush rangoons and your air fryer basket both with oil and cook 10 minutes at 200 degrees C or until golden.

Freezing

  1. To freeze, lay uncooked rangoons flat on a plastic wrap lined tray or cookie sheet and freeze 2-4 hours or till frozen solid.
  2. Place in an airtight container in a single layer, using plastic wrap between layers.

Green Chutney

Blend all ingredients together either with a stick blender or in a regular blender until the desired consistency is reached.

Tamatar Paneer Recipe

by Leave a Comment

Tamatar PaneerTamatar Paneer, a vibrantly spiced Hyderabadi-style tomato curry with “crisp-on-the-outside-creamy-on-the-inside” grilled homemade paneer wedges.

A spring-summer favourite, ideal for cooking when tomatoes are in seasonal abundance and one of my top favourite ways to enjoy paneer.

This recipe has been inspired by the Tamatar Paneer on the menu of Patli Galli, a desi restaurant that I am very, very fond of.

During Lockdown 2020, the restaurant started offering takeaway vegetarian and non-vegetarian thalis and Tamatar Paneer was one of the veg thali offerings. Notable mention: the Mirchi Ka Saalan from the veg thali was quite possibly, the best I’ve ever had.

The thalis have been discontinued but the delicious vegetarian options such as the ubiquitous Daal Maash and Palak Paneer are still available (both very good, actually). Thankfully, Tamatar Paneer is also still being offered and I believe, Patli Galli is the only restaurant in Lahore that has it on the menu. I hope they bring the Mirchi Ka Saalan back.

Tamatar Paneer Recipe

The phenomenal takeaway Vegetarian Thali (Tamatar Paneer in the centre) from Patli Galli Restaurant, during Lockdown 2020. They need to bring this back!

6 Tips For Making The Best Tamatar Paneer

  • Use ripe tomatoes for best results.
  • Tomato Paste adds great depth of flavour so please try not to omit it.
  • A small amount of sugar (preferably soft brown sugar, but regular white sugar is fine)  is essential to balance out the acidity of the tomatoes.
  • Please use the best quality paneer you can find for this recipe.
    Search for home-based vendors or small scale artisanal cheese makers. Commercially available cottage cheese is no substitute for paneer and is “highly NOT recommended” here!
  • I have used homemade paneer and would encourage you to do the same to make a really standout Tamatar Paneer. The recipe for homemade paneer is linked in the ingredients list (or just type in the search bar above).
    If you follow the recipe correctly, your paneer will turn out rich and creamy and will stay moist and velvety inside even after being grilled to a crisp outside.
  • Try Tamatar Tofu for a delicious vegan spin on this dish.
    Simply replace the paneer with firm or extra firm tofu.
    Slice tofu slab in half horizontally and  microwave 2 minutes on high. Much of of the liquid will get released.
    Drain and place tofu between heavy duty paper towels or a kitchen towel with a cutting board and a weight on top to press out as much moisture as possible.
    After 30 minutes, cut the pressed tofu into cubes or wedges and proceed with the grilling part of the recipe.

Tamatar Paneer is best served with garlic naan but a simple roti or a paratha will do in a pinch. Good with boiled white rice too. Surprisingly decent cold, straight out of the fridge as well.

Tamatar Paneer Recipe

 

How To Make Tamatar Paneer

 

Tamatar Paneer, a vibrantly spiced Hyderabadi style tomato curry with “crisp-on-the-outside-creamy-on-the-inside” grilled homemade paneer wedges.

 

Recipe Type: Main

Author: Alice In Eatland

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves: 2

 

INGREDIENTS

 

TOMATO CURRY

  • 2 tablespoons oil
  • 1 dried red chilli
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon brown mustard seeds
  • 1/4 teaspoon nigella seeds
  • Salt
  • 6 – 8 fresh or dried curry leaves
  • 1/2 tablespoon crushed garlic
  • 1/2 tablespoon grated ginger
  • 2 teaspoons gram flour
  • 1 tablespoon tomato paste
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon Kashmiri chilli powder (optional)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Good pinch brown sugar or white sugar
  • 500 grams ripe tomatoes, blended to a coarse purée
  • 3/4 cup hot water

 

GRILLED PANEER

  • 100 – 200 grams paneer wedges or cubes (find the recipe to make your own paneer at home here
  • 1 tablespoon oil


TEMPERING & GARNISH

  • 1 tablespoon oil
  • 1 dried red chilli
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon brown mustard seeds
  • 1/4 teaspoon nigella seeds
  • 2 cloves garlic, peeled & thinly sliced
  • 2 fresh green chillies, quartered
  • 6  – 8 fresh or dried curry leaves
  • Fresh mint leaves
  • Fresh coriander leaves
  • Fresh red chillies (optional)

 

METHOD

 

TOMATO CURRY

  1. Heat oil.
  2. Add dried red chilli, cumin seeds, brown mustard seeds and nigella seeds.
  3. Sauté until the seeds start crackling.
  4. Add curry leaves, followed by crushed garlic and grated ginger.
  5. Stir until fragrant and add the gram flour.
  6. Sauté until the gram flour doesn’t smell raw anymore and the colour deepens slightly, about 2 – 4 minutes.
  7. Add tomato paste, salt, turmeric powder, red chilli powder, Kashmiri chilli powder (if using, cumin powder, coriander powder and sugar.
  8. Cook, stirring and adding a splash of water if needed, till the masala thickens and the oil begins to separate from it.
  9. Pour in the coarsely blended tomato purée and bring to the boil, stirring constantly.
  10. Cover partially and cook on medium heat, stirring frequently, until the liquid evaporates and the tomato mixture thickens and begins to come together.
  11. Add water at this stage, stir and bring to a simmer.
  12. Let cook 5 – 10 minutes, stirring occasionally, until the oil begins to float on top in places and the curry is as thick as your preference.

 

GRILLED PANEER

  1. Heat a grill pan or heavy bottomed frying pan (non-stick works better here) on high heat and brush with half a tablespoon of oil.
  2. Coat the paneer wedges or cubes thoroughly with the remaining half tablespoon of oil.
  3. When the grill pan/frying pan is searingly hot (this is important, otherwise the paneer will stick to it), add the oil-coated paneer pieces. (Please follow the same instructions if you’re grilling tofu for a vegan Tamatar Tofu – see tip #6 at the top first though!)
  4. Let sit undisturbed 2 – 4 minutes or until you can see the bottom edges of the paneer browning.
  5. Turn carefully, prying gently to loosen with a spatula or butter knife if needed, and cook the same way on the other side.
  6. Remove paneer pieces to a plate.

 

TEMPERING & GARNISH

  1. Spoon the Tomato Curry into a serving dish or bowl.
  2. Arrange the grilled paneer pieces on top.
  3. Heat oil in a small pan.
  4. Add all other ingredients, except the mint and coriander leaves.
  5. Sauté until the garlic turns light golden and pour the hot tempering over the tomato curry and grilled paneer.
  6. Garnish with fresh min leaves, fresh coriander leaves and sliced red chillies, if using and serve.

Homemade Paneer: Made With Just 3 Ingredients

by Leave a Comment

Homemade Paneer Recipe

Homemade paneer, with its mild milky flavour and firm but creamy texture is the easiest cheese you can make with just 3 ingredients.

This lovely tasting non-melting cheese is a great source of vegetarian protein and is good either on its own or as an ingredient in vegetarian recipes.

Homemade paneer is pretty easy to make but there are certain things that need to be kept in mind if you want to make a really good one as opposed to just the okay-ish kind.

I have been making it myself for many years now and hope that the following tips will help you make excellent paneer at home.

Tips For Making The Best Homemade Paneer:

How To Make Paneer

  • Raw, unpasteurised whole milk is a must for good quality and decent yield.
  • UHT treated milk can be used but both the quality and quantity of your final product will be significantly lower.
  • Fresh lemon juice can be used instead of white vinegar in the recipe, though I find paneer made with lemon juice tends to have a very pale yellow tint compared to the bright white shade that paneer made with white vinegar has.
  • A clean muslin cloth (that you use exclusively for cheese making) placed over a sieve is excellent for draining the whey from the curds.
  • The handy dandy paneer press that I use and was sent to me by my maternal aunt from Karachi. It measures nearly 4” in diameter and is around 2 1/4” high.
    She purchased it from Bohri Bazaar but in case you wish to order one online, a couple of sellers on Daraz.pk are stocking stainless steel ones.
  • 1 litre of quality unpasteurised milk usually yields around 170 grams or so of cheese.
  • For a rich and creamy paneer, store it  submerged in drinking water in an airtight container in the fridge.
    The yield will increase to around 200+ grams within 24 hours.
  • It will not dry out should you grill or fry it, which seems to be a common issue with paneer.
  • Stored airtight, submerged in drinking water in the fridge, the paneer stays fresh up to 3-4 days as long as you change the water once daily.

Delicious Recipes Made With Homemade Paneer:

Paneer is a pretty versatile ingredient. Check out my recipe for Paneer Hara Masala Rangoons for the ultimate crispy, cheesy starter.
For a satisfying Hyderabadi style main course, have a look at my super delicious Tamatar Paneer.

Homemade Paneer Recipe

My Pac-Man style paneer 🙂

Homemade Paneer: Made With Just 3 Ingredients

 

Recipe Type: Homemade Cheese

Author: Alice In Eatland

Cook Time: 10 Minutes

Total Time: 60 Minutes

Serves: 2

 

INGREDIENTS

  • 1/2 cup water
  • 1 litre raw unpasteurised whole milk
  • 2 tablespoons white vinegar

 

METHOD

  1. Add 1/4 cup water to a heavy bottomed pan.
  2. Pour in the milk and bring to the boil over medium heat.
  3. When milk reaches the boil, lower the heat and let boil for 5 minutes.
  4. Stir the white vinegar into the remaining 1/4 cup of water.
  5. Lower the heat under the milk and slowly stir in the vinegar solution.
  6. The curds will begin to separate from the whey (which will have a greenish tinge, ideally).
  7. Turn off the heat, let sit a minute or so.
  8. Line a sieve suspended over a bowl with a clean muslin cloth.
  9. Transfer the separated curds onto the muslin cloth with a slotted spoon.
  10. Alternatively, the curds can be transferred directly into a paneer press if using one.
  11. Let drain 2 minutes then cover with the cloth sides and place a weight on top.
  12. If using a paneer press, place the lid down firmly and place a weight on top (I usually use my small steel mortar).
  13. After an hour or so, remove the disc of paneer from the muslin or press and place in a container with a lid.
  14. The paneer is ready to be used though I find the texture vastly improves in creaminess once it is submerged in drinking water and stored airtight in the fridge for a day.
  15. Store 3-4 days in the fridge, changing the water once daily.
  16. This recipe makes a 3.5” – 4” paneer disc with a 3/4” thickness.

Tikka Kofta Biryani

by Leave a Comment

Tikka Kofta Biryani Tikka Kofta Biryani: juicy barbecue-smoked tikka flavoured plant-based koftay on a bed of fluffy fragrant masala rice, the stuff of biryani dreams!

This beautiful and satisfying biryani makes for a comforting family meal and is also elegant enough to be served when entertaining guests.

Like most good biryanis, this one doesn’t need any sides really except maybe a cool plant-based raita and a crunchy kachumer salad on the side.

Tikka Kofta Biryani

I probably should’ve started with a basic biryani recipe instead of jumping straight onto a Tikka Kofta Biryani, since this is my first biryani recipe on the blog. Which is strange, considering how often I make biryani at home.

The recipe is fairly straightforward and just because there are several steps does not mean it is difficult by any means.

The key to making a good biryani, in my most humble opinion, is practice.

Tikka Kofta Biryani

Since biryani making can be an involved and time consuming process, I often prefer making the biryani components in stages.

Like for this Tikka Kofta Biryani, I’d make the tikka koftay and the biryani quorma one day (sometimes weeks ahead – thank you deep freezer!) and then boil the rice and assemble and finish the biryani the next day. Much easier to manage my time and sanity that way.

I would urge you to go through the tips at the end of the recipe, which are some of my thoughts and tricks that I’ve learned making biryani over the years.

Tikka Kofta Biryani

 

TIKKA KOFTA BIRYANI 

 

Recipe Type: Main

Author: Alice In Eatland

Serves: 2 – 4

 

Tikka Kofta Biryani: juicy barbecue-smoked tikka flavoured plant-based koftay on a bed of fluffy fragrant masala rice, the stuff of biryani dreams!

 

Tikka Koftay

  • 1 tablespoon oil
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated garlic
  • 1-2 tablespoons tikka masala
  • 1 tablespoon roasted gram flour
  • 4 medium potatoes, boiled, skinned & mashed
  • 1/2 cup boiled kaalay channay or red kidney beans, coarsely ground in food processor
  • Salt
  • Handful chopped fresh coriander leaves
  • A few green chillies, seeded & finely chopped


For the dhuan/smoke:

  • A small piece of charcoal
  • A small square of aluminium foil
  • 1/2 teaspoon oil
  • Metal tongs

 

  1. Heat oil in a pan.
  2. Add grated ginger and grated garlic.
  3. Sauté until fragrant then add the tikka masala and the roasted gram flour.
  4. Mix well and sauté 10-20 seconds.
  5. Add the mashed potatoes and the beans and mix very well.
  6. Check seasoning and adjust if required.
  7. Switch off the heat and cool to room temperature.
  8. Stir in the coriander and green chillies.
  9. Form into 15-20 balls, the size of an apricot.
  10. Chill koftay in the freezer half an hour.
  11. Deep fry, shallow fry, air fry or bake as per your preference.
  12. Place the aluminium foil in the centre of a pan that has a lid.
  13. Arrange the koftay around the foil.
  14. Ignite the charcoal by placing it directly into the fire on your burner.
  15. Turn a few times with the tongs until red hit in a few places.
  16. Using the tongs, place the charcoal onto the foil in the pan.
  17. Pour the oil on top of the charcoal and as soon it smokes, cover the pan immediately with the lid.
  18. Let stay covered until the smoke subsides.
  19. Remove the charcoal.
  20. Your Tikka Koftay are ready.

 

Biryani Masala

  • 1/2 teaspoon whole black peppercorns
  • 4 cloves
  • 4 green cardamoms
  • Seeds of 1/2 a black cardamom
  • 1 inch stick cinnamon
  • 1/4 of a star anise
  • 1/8 inch piece nutmeg
  • 1 big blade of mace
  • 1/2 teaspoon black cumin seeds
  • 1/2 tablespoon white cumin seeds
  • 1/2 tablespoon coriander seeds

Grind all of the above as finely as possible in a coffee grinder.

Then add the following to the ground spices:

  • 1/4 teaspoon white pepper powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Kashmiri red chilli powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon red chilli flakes
  • 1/2 tablespoon white cumin seeds
  • 1/4 of a star anise
  • 4 black peppercorns
  • 2 cloves
  • 2 green cardamoms
  • 1 small black cardamom
  • 1 inch stick cinnamon
  • 1 bay leaf
  • 4 dried plums (aloo bukharay)
  • 1/2 teaspoon salt

Mix well.

This makes enough for the whole recipe.

 

Biryani Ka Quorma

  • 1/4 cup + 1 tablespoon oil
  • 1 medium onion, peeled & finely chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 2 medium tomatoes, coarsely puréed/blended
  • 2 tablespoons biryani masala from a box OR the entire quantity of the homemade biryani masala from the recipe on top
  • 1/2 cup vegetable stock OR 1/2 a vegetable stock cube
  • 3/4 cup coconut yoghurt OR full fat coconut milk OR 1/2 cup coconut cream + 1/4 cup full fat or lite coconut milk
  • 1 tablespoon fresh lemon juice

 

  1. Heat oil and sauté onion till golden. Do not over brown.
  2. Remove 1 tablespoon oil from the pan and reserve.
  3. Stir the grated ginger and the grated garlic into the pan.
  4. Sauté 10 seconds.
  5. Add puréed tomatoes, biryani masala, vegetable stock or crumbled vegetable stock cube & coconut product of choice.
  6. Stir and bring to a rolling boil.
  7. Let boil a minute or so then lower the heat and simmer partially covered 10-15 minutes or till the oil starts floating in places at the surface of the gravy.
  8. Turn off the heat and stir in the fresh lemon juice.
  9. Taste.
  10. At this stage the quorma should be saltier and spicier than your preference.

 

Biryani Rice

  • 2 1/4 cups rice, basmati or sella
  • 1 tablespoon salt
  • 4 green cardamoms
  • 2 small bay leaves

 

  1. Wash the rice in a few changes of water.
  2. Soak basmati 15-20 minutes and sella for 2 hours.
  3. Bring 14- 16 cups of water to a rolling boil in a large pan.
  4. Have a colander or sieve ready.
  5. Add salt, green cardamoms and bay leaves to the boiling water.
  6. Drain the rice and add to pan.
  7. Bring the water back to the boil.
  8. Cook uncovered until the rice is half done (2-3 minutes for basmati & 3-5 minutes for sella).
  9. Drain.

 

To Finish:

  • Small pinch red food colour powder
  • Small pinch yellow food colour powder
  • 4-5 sprigs fresh mint
  • 4-6 fresh green chillies, pierced in places
  • A few slices lemons
  • 1 tomato, sliced
  • Khewra water or essence
  • Fresh mint leaves
  • Roasted cashews
  • Edible silver leaf (warq), optional 

 

  1. To assemble the Kofta Tikka Biryani, place your tawa onto the stove over a medium heat.
  2. Pour the biryani quorma into the base of a flat bottomed pan that has a tight fitting lid.
  3. Spread the boiled rice evenly in a single layer over the quorma to cover.
  4. Mix the red and yellow food colours separately in two small bowls with a teaspoon each of water.
  5. Drip the 2 colours in places all over the rice, making sure to leave most of the rice white.
  6. Place the fresh mint sprigs, green chillies, lemon slices and sliced tomatoes on top.
  7. Drizzle over the reserved tablespoon of oil and the khewra essence.
  8. Arrange half the tikka koftay on top of the rice.
  9. Cover with the lid and place on the hot tawa.
  10. Increase the heat to high and let cook 5 minutes then reduce the heat and let simmer 10-15 minutes or till steamy and damm is reached.
  11. Remove the mint sprigs and plate biryani onto a serving dish.
  12. Top with the remaining tikka koftay.
  13. Garnish with fresh mint leaves, sliced green chillies and roasted cashews.
  14. Top some of the koftay with a bit of warq, if wished.


Tips For A Great Tikka Kofta Biryani Making Experience:

 

  • Make Ahead: Tikka Koftay

Follow recipe till step 11.

Cool koftay completely and freeze airtight up to a month.

To use, preferably flash deep fry or pan very briefly directly from the freezer.

Or just thaw completely in the fridge and use.

Finish from step 12 onwards.

 

  • Make Ahead: Biryani Quorma

Follow recipe till the end and cool completely.

Freeze airtight for up to 1 month.

Defrost completely in the fridge and warm up throughly before finishing with the rice.

 

  • Basmati rice requires careful timing and may break or the grains may stick together if not handled with care.
  • Sella rice is very forgiving as it retains its shape even if overcooked.
  • When making biryani for guests, I prefer hardy sella over delicate basmati.
  • The water for boiling both the basmati and sella must be well salted, just as you would generously salt it for boiling pasta.
  • For all 3 biryani rice colours to show separately, do not mix the biryani when plating. Just scoop it out and place on your dish. Mix rice on your plate when actually eating.

 

  • I feel fresh mint is essential for biryani damm. 
    However, I do not care for blackened mint leaves after they’ve been steamed and damm’ed, neither looks wise nor taste wise.
    Hence, I use whole mint sprigs for the damm as they are much easier to fish out and discard.
    I then top the biryani with fresh vibrant green mint leaves just before serving.
  • Skip the koftay if you are pressed for time (or energy) and make an equally delicious Aaloo Biryani.
    Just add 4 – 6 medium potatoes (halved) to the quorma after step 7 with 1/4 cup water.
    Cover and cook till potatoes are tender.
    Follow the rest of the recipe as is.

 

  • It is completely ok if you prefer commercially available biryani masala over making your own from scratch.
    Ignore anyone who may judge you for that.

Vegan Seekh Kabab

by Leave a Comment

Vegan Seekh Kabab
Vegan Seekh Kabab, the stuff of plant-based barbecue dreams.

Rich, melt in your mouth kababs with the sensational flavours of Pakistani barbecue minus the meat.

I keep a batch in the freezer and pull a couple out for a number of fabulous meals.

Desi Meals That You Can Make With Vegan Seekh Kababs:

+ served as part of a desi vegetarian lunch or dinner spread

+ rolled inside a naan or paratha with chutney & salad for a delicious street style roll

+ the same kabab mixture shaped into small patties to make desi style sliders

Vegan Seekh Kabab

I’ve kept this Vegan Seekh Kabab recipe pretty straightforward with a simple base of channa daal and potatoes plus other basic spices and readily available ingredients.

One can be totally flexible with the recipe and additions such as very finely chopped veggies like carrots, peas, french beans, mushrooms etc may be added for extra flavour, texture & nutrients.

Vegan Seekh Kabab

Zeera Naan, Tandoori Roti & Pudina Lachha Paratha. Homemade. Vegan.

 

Hydrated soya mince or soya granules may also be added for more of a meatier texture.

Next time you hear someone woefully bemoan “Kya banaoon?” because they have a vegetarian or vegan guest coming for a meal (obviously when it’s safe to socialise and have folks over post-pandemic), please direct them to this recipe. About time us non-meat eaters got treated to crazy good daawat food other than the ubiquitous Daal Maash, Mixed Sabzi & Paalak Paneer, fabulous though they are.

Vegan Seekh Kabab

Use this recipe as a guide, make it your own and feel free to add an ingredient or lessen any spice etc depending upon your personal preference.

The one step that I would advise you not to change or skip is the “smoking” part of the recipe. It is essential if you want your Vegan Seekh Kabab to be infused with the signature charred smokiness that is the hallmark of desi barbecue.

Vegan Seekh Kabab

VEGAN SEEKH KABAB

 

Rich, melt-in-your-mouth Vegan Seekh Kabab with the sensational flavours of Pakistani barbecue minus the meat. The stuff of plant-based barbecue dreams!

 

INGREDIENTS

  • 2 medium potatoes, boiled, peeled & mashed/grated
  • 1/2 cup channa daal, soaked 1 hour & boiled till soft but firm & not mushy
  • 1/2 – 1 cup very finely chopped firm mixed vegetables (optional)
  • 1/4 cup hydrated soya mince or granules (optional)
  • 1 medium onion
  • 2 tablespoons tandoori masala (homemade or your favourite brand)
  • 2 tablespoons oil
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 tablespoons dry roasted gram flour (besan) plus extra
  • 1/2 teaspoon garam masala
  • 4-6 green chillies, finely chopped
  • Handful fresh coriander (leaves & stalks), finely chopped
  • Salt

 

METHOD

  1. Grind cold boiled channa daal as finely as possible in your food processor & place in a mixing bowl with the cold mashed potato.
  2. Heat oil and fry sliced onion till golden. Remove from pan onto kitchen paper, cool & crush well.
  3. Heat the same oil in the same pan & sauté grated ginger & garlic until fragrant then add tandoori masala (add extra veggies & soya mince or granules at this point, if using), stir 5-10 seconds  & take the pan off the heat.
  4. Pour onto the ground daal & potatoes.
  5. Add crushed fried onion, roasted besan & garam masala. Mix well.
  6. Taste & check if it needs more salt or seasoning.
  7. Cover & chill 10 minutes.
  8. Then stir in coriander & chillies, form into mini kababs (the ones in the photos are about 4” long) on a flat seekh, skewer, cocktail stick or the thick end of  a chopstick like I did.
  9. Make slight indents on the surface with the tips of your finger & thumb for a bit of a textured look, if wished.
  10. A little extra besan can be added if the mixture seems loose & not firm enough.
  11. Place kababs on a flat tray lined with plastic wrap & chill at least 1/2 an hour.
  12. Deep fry in hot oil until golden brown.
  13. Alternatively, the kababs can be shallow fried, baked, grilled or air-fried.
  14. To smoke, place a square of aluminium foil in the centre of a heatproof pan or frying pan with a lid and arrange the kababs around it.
  15. Place a small piece of charcoal directly into the flame of a lit stove/gas burner. Balance & carefully keep turning with metal tongs until lit in places.
  16. Using your metal tongs, carefully place the lit piece of coal on the aluminium square & pour a teaspoon or so of oil on top.
  17. As soon as the oil smokes, cover immediately & let sit undisturbed for 15-20 minutes.
  18. The cooled kababs can be frozen at this stage. Flash deep fry frozen direct from the freezer.
  19. If kababs are firm enough, you can hold them over a lit gas burner/stove with t0ngs, turning frequently & quickly until charred in places.
  20. Serve Vegan Seekh Kabab with naan, roti or parathay plus chutneys, plant based raita & a crisp salad.