My Signature Vegetarian Kebabs

My Beetroot, Oats, and Paneer Kebabs are as healthy as they are tasty. The vibrant color comes naturally from fresh beetroots, and I garnish each one with a cashew for a lovely presentation and crunch.

These are my Rajma and Nutri Kebabs, a protein-packed treat for vegetarians. They are incredibly soft and 'reshedar', pan-fried in minimal oil and perfect with a side of salad and chutney.

Here’s a look at the making of my Mushroom Galauti Kebabs. I sauté fresh mushrooms and blend them with paneer and freshly ground spices to create a melt-in-your-mouth texture that everyone loves.

Another version of my popular Mushroom Galautis, this time made with boiled potatoes for an extra soft texture. They are so delicate and flavourful, perfect to serve with roomali rotis for a complete meal.

My Kathal and Mushroom Kebabs are a unique combination that always gets compliments. This video shows the process of boiling the kathal and sautéing mushrooms before blending them into a flavourful kebab mix.

These Spinach and Peas Stick Kebabs are a great way to enjoy your greens. I blend fresh spinach and peas with spices, shape them onto skewers, and pan-cook them until they are perfect.

For a healthy and protein-rich option, I make these Sabut Moong Dal and Peas Cutlets. The coarse texture of the dal combined with soft paneer and spices makes for a truly satisfying snack.

My Veg Chapli Kebabs are a vegetarian take on the classic dish. I use a mix of nutri keema and soya chunks, seasoned with anardana for that authentic tangy flavour, creating a succulent and flavourful kebab.

These Oats and Dalia Cutlets are packed with veggies like carrots, bell peppers, and sweet corn. They are a healthy option that even kids enjoy, especially when served with mint chutney.