A Smoking Navratan Kebab From A 5-Star Kitchen That Vegetarians Can Now Rejoice With

Navratan Kebab Recipe for Vegetarians

This Navratan Kebab recipe for vegetarians from Daniell’s Tavern for Mughlai lovers is absolutely justified if you’re feeling low and need a snack to cheer up the grumpy mood. Not meant to be easy or simple, this one takes a little bit of prep. But we believe that a little bit of prep goes a long way when you’re not in the mood for something heavy.


3 potatoes boiled, peeled and mashed

1 carrot, peeled and grated

1/4 cup  paneer grated

1 cup beans, finely chopped

2 tablespoon green peas chopped

50 gms raisins

50 gms cashew nuts fried to golden brown

1 onion, finely chopped

5 cloves garlic, finely chopped

1/2 inch ginger, grated

1 teaspoon garam masala powder

1 teaspoon coriander powder

1/2 teaspoon red chilli powder

1/2 cup cheese, shredded

1 teaspoon lemon juice

3 green chillies, finely chopped (adjust)

Coriander leaves, finely chopped

Salt to taste

Ghee, for shallow frying

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  1. Put the mashed potato in a large bowl. Add all the vegetables, mash the ingredients well using a food processor. There should be a subtle coarseness in the mixture.
  2. Add the remaining ingredients except for the oil and mix well. Check for salt and spice levels and adjust to suit your taste.
  3. Shape this mixture into small lemon size balls and flatten them a little between your palms.
  4. Preheat a skillet over medium heat, place the cutlets a few at a time on the skillet, drizzle ghee on them and roast on medium heat until they are crisp and browned on both sides. Continue the same process with the remaining cutlets.
  5. Serve with mint chutney, onion and lemon juice.
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