How long does Veg Seekh Kebab Masala (Subzi) keep in the fridge?

Veg Seekh Kebab Masala (Subzi) keeps 3 to 4 days refrigerated in an airtight container. Reheat gently on the stove with a splash of water; the flavours actually deepen overnight. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Veg Seekh Kebab Masala (Subzi) ahead of time?

Yes. Veg Seekh Kebab Masala (Subzi) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Veg Seekh Kebab Masala (Subzi)?

Classic pairings include roti, rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Veg Seekh Kebab Masala (Subzi)

Name: Veg Seekh Kebab Masala (Subzi)
Prep time: 21 min
Cook time: 39 min
Total time: 60 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 200 g mixed grated veg (carrot, beans, cabbage, cauliflower); 2 boiled potatoes, mashed; 75 g paneer, grated; 4 tbsp besan, dry-roasted; 1 tsp ginger-green chilli paste; 1 tsp kebab masala (or garam masala + 0.5 tsp kashmiri chilli); 2 onions, finely chopped; 4 tomatoes, pureed; 1 tbsp ginger-garlic paste; 12 cashews, soaked and ground; 2 tbsp cream; 1 tbsp kasuri methi; 2 tbsp oil; 1 tbsp butter

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Grilled veg kebabs in a Gazebo-style tomato gravy

Time: 60 min
Serves: 4
Calories: 350 kcal
Protein: 12 g

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Method

1Squeeze grated veg dry. Mix with potato, paneer, besan, ginger-chilli, kebab masala, salt and chopped coriander into a firm dough.
2Shape into 12 finger-length seekhs around oiled skewers (or plain logs on parchment).
3Grill at 230°C for 14 minutes, turning once, till deeply browned.
4For the gravy: heat oil + butter, brown onion 8 minutes, then ginger-garlic and tomato puree with kashmiri chilli, kebab masala and salt. Cook 8 minutes till oil separates.
5Stir in cashew paste with 1 cup water; gently bubble 4 minutes. Add cream and kasuri methi.
6Slip seekhs into the gravy 5 minutes before serving so they drink some sauce without going soft.

About this recipe

Use tofu + plant cream in the gravy; the binders for the kebabs (besan + boiled potato) are already vegan.

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