Veggie Paneer Seekh Kebab with Chutney and Curried Quinoa

Kebab is a ground mixture of veggies or meat which are formed into a cylinder on the skewers and grilled. I am making the vegetarian version which has many veggies and paneer. Veggie Paneer Seekh kebab is a popular variety of appetizer. The kebab mixture can be made ahead and assembled when ready to be grilled. It is fun to make for a group and everyone can contribute. During our visit to Rajasthan few years ago, got to stay at one of the ITC hotels which had fine restaurants. Tasted the veggie kebab there which had great taste, but was a little dry to my liking. Since then was in search of recipe to make moist kebabs. Lets now get to the recipe I have adapted to make these delicious and moist kebabs.

Veggie Paneer Seekh Kebab

recipe adapted from Chef Harpal Singh


carrot 1 finely chopped
cabbage 1/2 cup finely chopped
green beans 1/2 cup finely chopped
peas 1/2 cup
potatoes 2 cooked and mashed
paneer 1 cup grated
black pepper powder 1/2 – 1 tsp
garam masala 1/2 tsp
salt to taste
green chillies 3 finely chopped
ginger 1 1/2 inches finely chopped
oil 5 tsp + 3 tsp extra for greasing the grilling tray
besan 4 tsp
almond powder 3 tsp
jeera 1 tsp
soup 1/2 tsp
turmeric 1 tsp

Heat 5 tsp in a pan, add the jeera and soump.
Let cook for a min, then add the ginger and green chilli.
Saute for a min till fragrant.
Add the carrots saute for 2-3 mins, then add green beans, cabbage, peas.
Mix in turmeric and saute on medium flame for 3-5 mins till all veggies are tender.
Transfer to a mixie and grind the veggies to a coarse paste, set aside.
Add the besan in the pan (can use the same pan used for sauteing veggies) and fry till fragrant.
Mix in the almond flour and the coarsely ground veggies.
Saute for upto 5 mins till it forms into a lump (make sure not to over cook the veggies, this will make the kebabs dry)
Transfer to a bowl, add salt to taste, black pepper powder, garam masala and mix well.
Now add the mashed potatoes, the grated paneer and mix well.
Taste the mixture and adjust the pepper powder, garam masala and salt.

to grill
Scoop out a big ball of the veggie paneer mixture and pierce it through the skewer.
Spread the veggie paneer mixture on the skewer with your hands and make sure it is spread with even thickness.
Repeat for rest of the mixture.
Grease the pan used for grilling and place the ready skewers on the pan.
Grill or bake(at 450 deg F) these skewers for 10 mins flipping them midway.

Dahi pudina chutney


fresh mint leaves 1 cup
hung curd/greek yogurt 1 cup
green chili 2
garlic 1 small clove
almond powder 1 tsp
amchur/dry mango powder 1/2 tsp
salt to taste


Grind all these into a paste without adding any water.
Ready to serve.

Curried Quinoa


quinoa 1 cup
water 2 cups
oil 2 tsp
salt to taste
rasam powder 1/2 tsp
garam masala 1/2 tsp


Mix all the ingredients listed above.
Bring to a boil, reduce flame and let cook for 10-15 mins till all water is absorbed.



Place the kebabs over a bed of curried quinoa, drizzle the chutney and spread some raw onions and a slice of lemon.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **

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