Subz Galouti Kebab
Melt-in-your-mouth vegetarian kebabs from the royal Awadhi cuisine. Made with a delicate blend of yam, raw banana, and paneer, these patties are infused with aromatic spices and a signature smoky flavor. A regal appetizer that is surprisingly achievable at home.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Vegetables & Binders
- b.Boil the raw banana, yam, and potato in a pressure cooker or pot until they are very soft and fork-tender. This should take about 15 minutes.
- c.Peel the cooked vegetables and mash them together in a large bowl, ensuring there are no lumps for a smooth texture.
- d.In a small, dry pan, roast the besan on low heat for 2-3 minutes until it becomes fragrant. Set aside.
- e.Grind the cashew nuts in a blender to a fine powder.
- 2
Step 2
- a.Caramelize Onions (Birista)
- b.Heat 1 tbsp of ghee in a pan over medium heat.
- c.Add the thinly sliced onions and fry, stirring occasionally, for 8-10 minutes until they are deep golden brown and crisp.
- d.Remove the fried onions onto a plate and let them cool. Once cool, crush them lightly with your hands.
- 3
Step 3
- a.Create the Kebab Mixture
- b.To the bowl of mashed vegetables, add the crumbled paneer, roasted besan, cashew powder, and crushed fried onions.
- c.Add the ginger-garlic paste, chopped green chilies, coriander leaves, and mint leaves.
- d.Finally, add all the dry spice powders: kebab masala, red chili powder, coriander powder, roasted cumin powder, nutmeg powder, and salt.
- e.Mix everything thoroughly with your hands to form a smooth, uniform, and pliable dough.
- 4
Step 4
- a.Infuse Smoky Flavor (Dhungar Method)
- b.Make a small well in the center of the kebab mixture.
- c.Place a small steel bowl or a piece of aluminum foil in the well.
- d.Using tongs, heat the piece of charcoal over a direct flame for 2-3 minutes until it is red hot.
- e.Carefully place the hot charcoal in the bowl.
- f.Pour 1/2 tsp of ghee over the hot charcoal. It will immediately start to smoke.
- g.Quickly cover the main bowl with a tight-fitting lid and let the mixture infuse with the smoke for 10 minutes.
- 5
Step 5
- a.Shape and Fry the Kebabs
- b.After 10 minutes, remove the lid and discard the charcoal bowl. Add the kewra water and lemon juice to the mixture and mix gently.
- c.Divide the mixture into 12 equal portions. Lightly grease your palms with ghee and shape each portion into a round, flat patty about 1/2 inch thick.
- d.Heat the remaining 4 tbsp of ghee for shallow frying in a non-stick pan or tawa over medium heat.
- e.Carefully place the kebabs on the pan, leaving space between them. Do not overcrowd.
- f.Fry for 3-4 minutes on each side until they are golden brown and crisp. These kebabs are very delicate, so flip them gently with a wide spatula.
- 6
Step 6
- a.Serve
- b.Once cooked, transfer the kebabs to a serving plate.
- c.Serve immediately with mint chutney, laccha onions, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the perfect melt-in-the-mouth texture, mash the boiled vegetables until they are completely smooth and lump-free.
- 2Roasting the besan is a crucial step to remove its raw taste and add a nutty aroma.
- 3The kebab mixture can be prepared ahead and refrigerated for up to 24 hours. Fry just before serving.
- 4Handle the kebabs with extreme care while shaping and frying as they are inherently very soft and can break easily.
- 5Do not skip the 'dhungar' (smoking) method, as it imparts the signature authentic flavor of Galouti kebabs.
- 6If the mixture feels too moist, add an extra tablespoon of roasted besan to help bind it.
Adapt it for your goals.
Vegan
To make this recipe vegan, replace the 100g of paneer with 100g of crumbled extra-firm tofu (press out excess water first). Use a neutral vegetable oil or coconut oil instead of ghee.
Nut FreeNut-Free
For a nut-free version, omit the cashew nuts and increase the amount of roasted besan by 2 tablespoons. Alternatively, use powdered roasted chana dal (sattu).
Vegetable Add insVegetable Add-ins
You can add finely grated carrots or beetroot for extra color and nutrition. Ensure you squeeze out all excess water from the grated vegetables before adding them to the mixture.
Why this is on our healthy list.
Rich in Dietary Fiber
Made from yam, banana, and potato, these kebabs are a good source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Good Source of Plant-Based Protein
The combination of paneer and cashew nuts provides a good amount of plant-based protein, essential for muscle repair, growth, and overall body function.
Energy Boosting
The complex carbohydrates from the root vegetables provide sustained energy, making these kebabs a satisfying and energizing appetizer or snack.
Frequently asked questions
This usually happens if the mixture is too wet or not bound properly. Ensure you boil the vegetables until soft but not waterlogged. Roasting the besan well is key. You can also refrigerate the shaped kebabs for 30 minutes before frying to help them hold their shape.