Enjoy this vegetarian recipe of Gulnaar Sheekh Kabab By Shabana Akbany. The name “gulnar’ in fact refers to its “melt in your mouth” texture which it surely is. A vegetarian kebab that will leave all non-vegetarians asking for more. Guaranteed.
1 cup saboot masoor daal (black lentils)
1″ piece ginger
8 – flakes garlic
1 green chilly chopped
1 tsp whole jeera (cumin seeds)
1 tsp garam masala powder
1 tsp red chilly powder
1/4 tsp amchoor (dried mango powder)
1/2 cup mashed paneer (cottage cheese)
3 tbsp corn flour
1 tsp salt or to taste
1 -2 tsp lemon juice
4 – 6 tbsp oil
2 tbsp each of finely chopped capsicum, onion and tomato without the pulp.
2 onions cut into rings
juice of 1 lemon
a few poodina (mint) leaves
- Soak the masoor dal for about 2 hours and strain.
- Grind daal, ginger, garlic, green chilly and jeera to a thick smooth paste using the minimum amount of water and keep aside for 15 minutes.
- Heat 3 tbsp of oil in a thick bottomed wok. Add daal, capsicum, onion and tomato. Stir fry for 4 – 5 minutes on low flame till daal is dry and daal sticks to the bottom of the wok. Remove from fire.
- Mix corn flour, paneer, salt, garam masala, red chilly powder and amchoor powder with the daal.
- Add lemon juice, mix well and keep aside.
- Heat 3 tbsp oil in a non stick tawa for shallow frying.
- Grease bamboo skewers, spread a ball of daal along the length of the skewer, making a 2 or 3 ” long kabab of the daal paste.
- Gently pull out the kebab off the bamboo skewers and shallow fry the seekh in medium hot oil to a brown color.
- Serve on a bed of onion rings, sprinkled with lemon juice and poodina leaves..
by Shabana Akbany