Subz Galouti Kebab - By Chef Brijesh Singh

Serves: 4

Cooking Time: 3-4 minutes

Ingredients:

Beans - 600 gm

Carrots - 250 gm

Baby Corn - 50 gm

Cauliflower - 150 gm

Peas - 100 gm

Mushroom - 50 gm

Ginger Garlic Paste - ½ tbsp

Salt - To taste

Yellow Chilli Powder - 1½ tsp

Garam Masala - ½ tsp

Elaichi Javitri Powder - a pinch

Boiled Potato - 100 gm

Cloves - 4-6 nos.

Oil - For frying

Ghee - 1 tbsp

1. String beans. Peel carrots, cut cauliflower and baby corn into small pieces and wash. Boil these vegetables in boiling water until tender. Drain and squeeze water by using a cloth.

2. Similarly, parboil green peas and mushroom and drain and squeeze water.

3. In a processor, put all the boiled vegetables and make a fine mince. Transfer it to a bowl. Add ginger garlic paste, yellow chilli powder, salt, garam masala, elaichi javitri powder and mix thoroughly.

4. In a bowl, grate boiled potatoes, add boiled vegetable mixture and mix well.

5. In a large pateela/pot, put vegetable mixture. In a small katori/bowl, put pieces of burning charcoal and place beside the vegetable mixture. Put cloves and pure ghee and cover the pot with a lid for 5-8 minutes so that it gets the smoky flavor.

6. Open the lid and remove the mixture.

Cooking:

1. Divide the mixture into 16 equal portions. Make small balls and press between your palms to give a round shape like a medallion (tikki).

2. Heat oil in a non-stick pan and shallow fry until golden brown from both sides.

3. Serve hot with choice of salad and chutney.