Name: Crispy Vegetable Rolls with a Cucumber-Yogurt Sauce (Subzi Kebab)
Yield: Makes 16 Kebabs (Serves 8)
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; ½ teaspoon Toasted Cumin-Coriander Blend; 1 tablespoon Maharashtrian garam masala; ½ cup finely chopped fresh cilantro leaves and tender stems; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 4 ounces Doodh paneer, shredded or crumbled; 4 fresh green Thai, cayenne, or serrano chiles, stems removed; ½ teaspoon coarse kosher or sea salt; 1 large cucumber, peeled, seeded, and shredded; 1 cup plain yogurt; Canola oil for pan-frying; 1 cup Cream of Wheat (not instant); 1 pound russet or Yukon Gold potatoes, peeled; 1 small red onion, coarsely chopped; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped

Preparation info

Makes 16 Kebabs (Serves
8
)

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

In India these kebabs are sometimes roasted in a tandoor (a clay oven), with incredibly juicy results. Given that tandoors are not everyday equipment in American households (not yet, at least), I have created a skillet-friendly version, yielding equally addictive results. The Cream of Wheat gives these cigar-shaped kebabs a delectable crunch, and the spicy-hot flavors find solace blanketed under the cooling yogurt sauce.