• Amita Garg

veg shami kabab

Updated: Feb 21

Shami kabab is a very popular and delicious Mughalai dish made from minced meat, lentils and whole Indian spices. Egg yolk is used as a binding agent. In this post I have shared a vegetarian version of Shami kabab made with red masoor lentil, suva bhaji and some spices. There is no need of binding agent.

Kababs originated in the royal kitchen but now days it is a common street food. The word kebab is derived from an Arabic word 'Cabob' which means to burn or char.There are so many kababs in indian Cusine - Reshmi kabab, Nargasi kabab, Seek kabab, galouti kabab but the recipe of Shami Kebab is very easy and these kababs are so tasty that you will make them again and again. It is a vegetarian dish and made by only lentil, some vegetable and some spices.

These Vegetable Shami kabab are packed with full of healthy nutrients. We add dill leaves in our shami kababs. Dill leaves or suva bhaji has various essential nutrients that help in maintaining overall health. Red masoor lentil is good source of protein, essential amino acids,minerals, iron, fiber and vitamin B1.

In this monsoon enjoy these super tasty, super healthy vegetarian Shammi Kababs.

Ingredients-

  • 1 Cup Red Masoor Lentil

  • 1/2 cup Dill leaves [suva bhaji], finely chopped

  • 1 Onion finely chopped

  • 1 Green chili finely chopped

  • 1 inch Ginger piece finely chopped

  • 4 Garlic cloves finely chopped

  • 5 Soya granules

  • 1/2 tsp. Garam Masala

  • 2 Cloves

  • 2 Black pepper

  • 1/2 inch Cinnamon stick

  • 3 Green Cardamons

  • 1 Tej patta

  • 1 tab Sp. Coriander leaves finely chopped

  • 1 tab Sp. Mint leaves finely chopped

  • 1/4 Sp. Asafetida

  • Salt to taste

  • Oil for shallow frying

How to make-

  1. Wash red masoor lentil for 3-4 times and soak for an hour.

  2. Soak soya granules in warm water for half an hour, strain water and squeeze them.

  3. wash dill leaves or suva bhaji very well, strain all water and finely chopped them,

  4. In a cooker pan add lentil, salt, heeng whole spices with 1/2 cup of water.

  5. In a cooker add 1/2 cup water and place pan into the cooker and cook for 5-6 whistle.

  6. Remove steam immediately and take out the pan from the cooker.

  7. Mash the lentil and add remaining ingredients. Mix very well.

  8. Grease hand with oil and prepare Kababs.

  9. Shallow fry, flip and fry both the sides on medium flame till it turns golden and crisp.

  10. Serve  with onion tomato salad , lemon, and green chutney.

Step By Step Recipe of Veg Shami kabab-

Wash red masoor lentil for 3-4 times and soak for an hour. Soak soya granules in warm water for half an hour, strain water and squeeze them.Wash dill leaves or suva bhaji very well, strain all water and finely chopped them.



In a cooker pan add lentil, salt, heeng whole spices with 1/2 cup of water. In a cooker add 1/2 cup water and place pan into the cooker and cook for 5-6 whistle.Remove steam immediately and take out the pan from the cooker.Mash the lentil and add remaining ingredients. Mix very well.


Grease hand with oil and prepare Kababs. Shallow fry, flip and fry both the sides on medium flame till it turns golden and crisp.

Serve  with onion tomato salad , lemon, and green chutney.










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