Raunaq-E-Seekh

Name: Raunaq-E-Seekh
Yield: Makes 8
Cuisine: Indian
Ingredients: 12 thin green beans, strings removed and chopped; ¼ cup (125 grams) grated cauliflower; ¼ cup (35 grams) ground dalia (roasted chana dal, store-bought); 2 teaspoons chaat masala (spice mix for chaat; 2 teaspoons freshly squeezed lemon juice; 3 medium potatoes, boiled, peeled, and mashed; ⅔ cup (100 grams) fresh or frozen corn kernels, blanched and mashed; 1 teaspoon garam masala (spice mix); 1 medium green bell pepper, seeded and chopped; 1 teaspoon table salt; 5 tablespoons vegetable oil; 1 teaspoon ground white pepper; 6 green chiles, stemmed and minced; 1 teaspoon caraway seeds; 1 tablespoon fresh ginger paste; 3 medium carrots, grated; 1 tablespoon fresh garlic paste

Vegetable kebabs

Preparation info

Makes
8

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Raunaq-e-seekh is an Urdu word that refers to a glamorous kebab. Kebabs, a gift of the Mughal era, are considered high quality if the meat practically melts in your mouth in a perfectly balanced mix of spices. Vegetable kebabs are a challenge, but this popular version lives up to its name.

Ingredients

5 tablespoons vegetable oil
1 teaspoon caraway seeds
6

Asia
India
Starter
Gluten-free
Vegan

Method

Place a nonstick wok over medium heat and add 3 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the caraway. Sauté for 10 seconds. Add the chiles, ginger paste, and garlic paste, and sauté for 30 seconds. Add the carrots, beans, cauliflower, an