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Veg Seekh Kabab (masoor Daal Kabab) Sizzler

Veg Seekh Kabab (masoor Daal Kabab) Sizzler

Cooking Time

Preparation Time : 240

Cook Time : 60

Total Time : 300


Serves 2

  • For veg seekh kabab

  • 1/2 cup red lentils dal

  • 1 pieces ginger

  • 4 to 5 garlic cloves

  • 1 green chilli

  • 1 tsp cumin powder

  • 3-4 clove powder

  • 3-4tsp oil

  • 4-5 green cardamom powder

  • 3 tbs cornflour

  • 1/4 cup paneer

  • 1 potato boiled and grated

  • 1 tsp Chilli powder

  • 1 and 1/2 tsp chat masala

  • 2 tbs lime juice 3 tbs capsicum finely chopped

  • 3 tbs onion finely chopped

  • 2tbs melted butter

  • For makhani gravy

  • 1 cup tomato gravy

  • 2 tbs butter

  • 2 tbs oul

  • 1,1/2 tsp ginger garlic paste

  • 1 tbs dry kasuri methi

  • 1 tsp tomato ketchup

  • 1/2 tsp jeerq

  • 2 tsp dhaniya powder

  • 1/2 tsp red chilli powder

  • 1/2 tsp garam masala

  • 1/2 cup water

  • 1 cup milk

  • 3 tbs chashew nut

  • For vegitable bed

  • 2 carrot dices into small cubes

  • 1 cup shradded cabbage

  • 2 small onion cut into rings

  • 1/4 cup finely chopped beans

  • 1/4 cup boiled corn

  • 1/2 tsp chat masala

  • Salt


  • 01

    Soak masoor daal for 2 hr Strain. Grind dal, ginger, garlic, green chillies, cumin seeds to a thick smooth paste using a little water. Keep dal paste aside

  • 02

    Heat 3 tbsp oil in a heavy bottom kadhai, add daal, stir fry for 4-5 min. On low heat till dal is dry and does not - stick to the bottom of kadai. Remove from heat.

  • 03

    Mix powdered cloves, green cardamom, cornflour, paneer, potatoes, salt, red chilli powder with dal. Add lime juice, chopped capsicum, chopped onion. Mix well. Add butter.

  • 04

    Take a ball of dal paste and press on a skewer. Gently pull out the skewer. Keep aside

  • 05

    For makhani gravy : soak cashew nuts in a little warm water for 10-15 mins. Drain cashewnuts. Grind in a mixer to a very smooth paste using about 2 tbsp water.

  • 06

    Heat oil and ghee or butter in a kadhai. Reduce heat. Add cumin seeds. When it turns golden, add ginger garlic paste.

  • 07

    When paste starts to change, add tomato puree cook it till dry.

  • 08

    Add fenugreek leaves, and tomato ketchup. Add masala--dhaniya powder, garam masala, salt, red chilli powder, mix well for a few seconds, cook till oil separates.

  • 09

    Add cashew paste. Mix well for 2 mins. Add water. Boil. Simmer on the low flame for 4-5 mins. Remove from heat. Let it cool.

  • 10

    Add milk to masala to get a thick curry, mix gently. (remember to add milk only after the masala is no longer hot to prevent the milk from curdling. Heat curry on low heat. Keep aside.

  • 11

    For veggies bed:Heat oil add onion, cabbage boiled corn, & carrot and saute for 2-3 minutes. Till crips tender, add salt and beans and chat masala. Stir for a min. And keep aside.

  • 12

    At serving time pan fry the seekh in tbs oil on a pan to a light brown colour.

  • 13

    Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both side. Heat the plate by keeping it directly on flame. Let it get very hot. Reduce flame.

  • 14

    While the iron plate is on heat. Reheat the makhani sauce on the other burner.

  • 15

    When the plate is hot enough and still on heat. Place a few cabbage leaves. Spread vegetables. Arrange 4-5 seekh on the veggies. Spoon hot sauce on the seekh and veggies.

  • 16

    Place iron plate on the wooden base to sizzle and smoke. Spoon some oil and water on iron plate too. Serve as it is for Snacks or with paratha for a main meal.



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