Seekh kebabs are such a popular item on the menus of grilled dishes at street stalls and restaurants. This vegetarian version of the seekh kebab is one of my absolute favourites and is equally as delicious as any meat kebab,” says Maunika Gowardhan, author of Tandoori Home Cooking.
“Sweetcorn, carrots, potato and paneer are combined with a classic kebab masala, including cardamom, black pepper and dried mango powder. I have cooked these kebabs in a griddle pan, although you can also shallow fry them until they are evenly golden all over.”
