Nargisi Kabab is is a popular Pakistani recipe usually served as an appetizer.
A kabab is a general term for small chunks of meat (most commonly lamb and beef, though any meat will do, as will fish, vegetables or fruit) threaded on skewers and barbecued, broiled or grilled.
An Appetizer you will love to have… Easy, healthy and delicious…made with Paneer, egg and Vegetables …It could be a healthy option for kids as well..Make a burgur, or sandwich or serve as it is. Today I am bringing
NARGISI KABABS for you all to try !
As we moved to minced meats we started to pan fry. Later some people also started making Vegetarian Kababs using minced vegetables, eggs and Pan frying method. Vegetarian Kabas can also be called tikkis/cutlet/patties.
This time the theme for BLOG HOP was very exciting. It was BIRYANI or KABABS!!!
I personally love Kababs and this theme was one of my favorite themes. After doing a quick searching on various kind of kababs I decided to make Nargisi Kababs as they involved vegetables.
Here is the recipe-
Nargisi Kababs
INGREDIENTS
3 medium Potatoes , unpeeled
5-6 mint leaves
5-6 curry leaves
300g Paneer
2 tbsp. Garlic Paste
2tbsp. chopped Tomato
2 tbsp. Chopped Red Bell Pepper
2 tbsp chopped Coriander/cilantro leaves
1/3 cup chopped carrot
2.5 tbsp chopped garlic
2tbsp green chili
2tbsp. sesame seeds
1 tbsp. ground white or black Pepper
1/4 tsp ground cardamom
1tbsp chaat Masala
2 tbsp breadcrumbs for binding
1 egg
oil for shallow frying
salt to taste
METHOD
1. Boil the Potatoes and Peel the skin when they are boiled and cooled.
2. Put mint and curry leaves in a small dry frying Pan and fry for about 1 minute or until fragrant. Remove from the heat and set aside.
3. Mix the grated Potatoes, eggs, Garlic Paste,onion,tomatoes,red pepper,coriander,carrots,garlic,chilli,fried mint and curry leaves ans sesame seeds together in a large bowl.
4. Add salt, pepper, cardamom, chaat Masala,and bread crumbs to bind the mixture together.
5.Divide the mixture into equal portions and make Patties/Kababs with greased hands.
6.In a non stick pan heat some Oil, the place the kababs one by one and start cooking them. Once they are cooked from one side they will turn brown as shown in pictures.
7. Turn them and cook from other side. Make all the Kababs like this and serve hot woth onion rings, Green Coriander chutney and Enjoy!
Thanks,
Swati.
Check Out the other recipes by fellow bloggers
Jayashree http://www.evergreendishes.com/2015/09/22/brown-rice-biryani/
Anupama
http://easybitesonline.com/shahi-korma-biryani-recipe/
Parvathy
https://crackleandtemper.wordpress.com/2015/09/22/tapioca-biriyani/
SHubha
http://www.shubhaskitchen.com/2015/09/hara-bhara-kabab.html
Vani
http://marudhuskitchen.com/www/paneer-ke-kabab-tikka-stylemarudhuskitchen/
Piyali
http://mytrystwithfoodandtravel.blogspot.ae/2015/09/malai-sabz-seekh-kebab-veg-seekh-kebab.html
so beautifully made and presented full of veggies and flavour Swati. too good! I don’t suppose i’ve used mint and curry leaves together before. Must try it sometime. Simply loved the clicks! gorgeous.
I love it Swati , beautiful clicks and excellent recipe . Even though I am a carnivore looks like I need to try your vegetarian version of these beauties
Loved it..
loved these gorgeous looking NARGISI kababs..Thanks for sharing:)
What a fabulous Rexipe my dear girl!
Mazaa aa Gaya!❤️
The pictures are mind blowing as well!
lovely one Swati, and loaded with veggies too. Looks delicious, thanks for sharing
super yummy perfectly made kababs…loved ur presentation
The Nargisi Kebabs look so exotic. I love the measuring spoons in the pictures, which are so cute. Loved the trivia preceding the post. Loads if veggies, flavours, aromatics and yumminess embedded in the kebab. Loved it dear.