How to Make Indian Vegetarian Shish Kebabs Asian Cooking Recipe Cuisine

India Vegetarian Shish Kebabs

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 cup dried chickpeas, soaked overnight in water or 2 cups drained canned chickpeas

2 large potatoes

3 tbsp oil

2 cups fresh or frozen green peas

1 large onion, finely chopped

1 tbsp finely chopped garlic

4 finger-length green chilies, deseeded and finely chopped

1 tbsp peeled and finely chopped fresh ginger

1/2 lb fresh spinach

1 egg, beaten

2 tsp ground cumin, toasted

2 tsp ground coriander, toasted

3 green cardamom pods, toasted

1 tsp black peppercorns, toasted

1 pc. mace, toasted

1/2 tsp ground nutmeg

2 tbsp coarsely chopped fresh cilantro leaves

1 tbsp coarsely chopped fresh mint leaves

1 tsp lemon juice

1 tbsp tomato paste

pinch of salt

25 8-inch long skewers


Directions:

If you're using dried chickpeas, bring water to a boil in a large saucepan and cook the soaked chickpeas until tender, then drain. In a large bowl, mash the chickpeas.

In the same saucepan, bring salted water to a boil, add the potatoes and cook until soft. Remove from the heat, drain, let cool just enough to handle and peel. Mash and add to the mashed chickpeas.

In the same saucepan, add 1 tbsp of the oil and place over medium heat. Sauté the green peas and mash coarsely before combining with the mashed chickpeas and potatoes.

In a large skillet, heat the remaining 2 tbsp of oil and slightly fry the onion. Add the garlic, green chilies and ginger and continue to fry. Add spinach and sauté until all liquid has evaporated.

Remove from the heat and let cool. Finely chop the cooked spinach, onion, garlic and add to the chickpea mixture.

Fold the egg into the vegetable chickpea mixture. In a mortar or small food processor, add the toasted spices and grind to a powder. Pass through a fine sieve and regrind the larger parts. Remove any remaining unground pieces of cardamom pod.

Add the ground toasted spices and the rest of the ingredients to the chickpea mixture. Stir until completely combined.

Wet your hands and place the chickpea mixture on the skewers. Leave enough room on one end of the skewer to easily handle it. The kebab should be not more than 1/2-inch in diameter.


Grill over medium-high heat and grill each side for 3-4 minutes. Serve hot. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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