Veg Galouti Kababs

Calories

290 kcal

Instructions:

1. Prepare Vegetables: Steam or boil the mixed vegetables until they are completely cooked. Once cooked, mash them finely in a large bowl.

2. Combine Ingredients: Add the mashed kidney beans, paneer, and ghee. Mix well until everything is thoroughly integrated.

3. Spice It Up: Add ginger-garlic paste, garam masala, roasted cumin powder, red chili powder, nutmeg powder, and salt. Mix to combine.

4. Binding: Add roasted gram flour and bread crumbs (if needed) to help bind the mixture. Also, add chopped coriander leaves for freshness.

5. Shape the Kababs: Take small portions of the mixture and shape them into round patties.

6. Cook the Kababs: Heat a non-stick pan and apply a little oil. Shallow fry the kababs on medium heat until they are golden brown on both sides.

7. Serve: Serve hot with mint chutney or yogurt dip.

Health Benefits:

1. Rich in Nutrients: This dish includes a variety of vegetables, providing essential vitamins and minerals.
2. High Fiber Content: The inclusion of mixed vegetables and kidney beans contributes to dietary fiber, which aids digestion.
3. Protein Source: The paneer and kidney beans increase the protein content, which is important for muscle repair and growth.
4. Heart Health: Using ghee in moderation can benefit heart health by providing short-chain fatty acids.
5. Low Cholesterol: This vegetarian alternative maintains low cholesterol levels compared to meat-based kababs.
6. Antioxidant Properties: Spices such as ginger, garlic, and cumin are known for their antioxidant benefits.
7. Weight Management: High protein and fiber can help in keeping you satiated, potentially aiding in weight control.

Ingredients

1 cup mixed vegetables (e.g., carrots, capsicum, peas, beans, and potatoes)
1/2 cup kidney beans (cooked and mashed)
1/4 cup paneer (grated)
1 tablespoon ghee
1 teaspoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
1/4 teaspoon nutmeg powder
1 tablespoon roasted gram flour (besan)
Salt to taste
Chopped coriander leaves
1/2 cup bread crumbs (optional for binding)
Oil for shallow frying