Veg Shami Kabab with Tempeh

By Ranveer Brar · 60 min

Ingredients

Instructions

1. Heat 1 tbsp oil in a pan, add the ginger and green chillies and sauté for a few seconds on medium heat.
2. Add the grated carrots and chopped French beans and sauté well.
3. Add the marinated tempeh and mix well.
4. Add ½ tbsp oil and salt to taste, and cook on medium heat for 5-6 minutes.
5. Add ½ cup water, cover, and cook until the mixture is well cooked.
6. Mash the mixture with a masher or wooden spatula.
7. Add 1 ½ tsp prepared masala and mix well.
8. Spread the mixture on a tray and let it cool to room temperature.
9. Shape into lemon-sized balls, stuffing each with the filling, and shape as desired.
10. Heat 2 tsp oil in a pan and shallow fry the kebabs until golden brown on both sides.
11. Serve on a dish garnished with mint chutney, the prepared filling, onion rings, coriander and mint sprigs, and a pinch of degi red chilli powder. Serve hot.
12. MASALA: Dry roast the black cardamom, cloves, peppercorns, coriander seeds, mace and salt in a shallow pan for one minute, then grind to a coarse powder and set aside.
13. MARINATION: Mix the natural tempeh cubes with lemon juice, beaten curd, ginger garlic paste, degi red chilli powder, turmeric, and coriander powder. Rest for 10-15 minutes.
14. FILLING: Mix the green chillies, coriander stems, ginger and hung curd thoroughly and set aside.
15. SANDWICH: Spread the filling on a bread slice, top with another slice, butter the toaster, toast the sandwich well, halve it and serve garnished with mint chutney, hung curd, onion rings and coriander.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicOnionLemonGingerCarrotYoghurtBreadGreen bean