Vegetable Nizami seekh

Preparation Time : 45 minutes | Cooking Time : 30 minutes

Ingredients
Potato,boiled and mashed - 1 medium
Carrot,boiled and chopped - 1 medium
Green peas,boiled and mashed - 1/2 cup
Butter - 3 tablespoons
Ginger paste - 2 teaspoons
Garlic paste - 2 teaspoons
Caraway seeds (shahi jeera) - a pinch
Salt to taste
Rock salt (sendha namak) - a pinch
Red chilli powder - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Green cardamom powder - 1/4 teaspoon
Black cardamom powder - 1/4 teaspoon
Clove powder - 1/4 teaspoon
Cashewnut paste - 2 tablespoons
Fresh cream - 1 tablespoon
Processed cheese,grated - 3 1/2 tablespoons
Roasted chana dal powder - 3 tablespoons

Method

Heat one tablespoon butter in a pan. Add carrot, green peas, ginger and garlic pastes and sauté. Place the mashed potatoes in a bowl. Add the sautéed vegetables, caraway seeds, salt, rock salt, red chilli powder, cumin powder, green cardamom powder, black cardamom powder, clove powder, cashewnut paste and cream and mix well. Add cheese and mix. Add roasted chana powder and mix well.

Grease your palms. Take a small portion of the mixture and dab it around a skewer. Press well and shape into a seekh kabab. Similarly make more kababs and keep them in the refrigerator for about fifteen minutes before cooking them. Heat the remaining butter in a pan, place the skewers and cook till the kababs are evenly golden. Serve hot.

Recipe courtesy: Sanjeev Kapoor