A Vegetarian Tribute to the Legendary Tunday Kebab
Deep in the bustling lanes of Lucknow lies a culinary legend: the Tunday Kebab. Originally crafted over a century ago for a toothless king, its defining feature was a texture so soft it would simply melt in the mouth. The story of its one-armed creator, Haj Murad Ali, is as rich as the kebab itself. While the original recipe is a closely guarded secret, I’ve dedicated myself to creating its closest vegetarian counterpart, a dish that captures the spirit and texture of the iconic original.
These Beet and Paneer Kebabs are a study in contrasts. They boast a beautifully crisp, charcoal-kissed exterior that gives way to a marshmallow-soft center. They are delicate, so handle them with care as you craft them. Serve them hot off the pan with fresh naan, a vibrant salad, and a cooling cucumber and mint raita for a meal that’s truly unforgettable.
Ingredients
• Makes 18 kebabs | Serves 6
• 1¼ pounds / 570g raw beets, trimmed
• ½ pound / 225g soft paneer, grated
• 2 tablespoons / 30ml lemon juice
• 1¾-inch / 4.5cm piece of ginger, peeled and grated
• 3 cloves of garlic, crushed
• 2 Indian green chiles, finely chopped
• 1 teaspoon garam masala
• 1½ teaspoons salt
• 4 tablespoons chickpea flour (besan)
• 1 cup fresh cilantro, finely chopped
• 1 large egg, beaten
• Canola oil, for frying
Instructions
1. Place the trimmed beets in a pan of cold water over medium heat. Bring to a boil and cook until a knife slides through them easily, about 40-60 minutes depending on size. Drain and let cool completely.
2. Once cool, slip the skins off the beets (wear gloves to avoid stained hands) and mash them as finely as possible in a large bowl.
3. Heat a non-stick frying pan over a medium heat. Add the beet mash and stir-fry for 5 minutes to cook off excess moisture. Add the grated paneer, lemon juice, ginger, garlic, green chiles, garam masala, and salt. Stir continuously for another 2-3 minutes.
4. Remove the pan from the heat. Stir in the chickpea flour and chopped cilantro until well combined. Allow the mixture to cool down to room temperature.
5. Once cooled, add the beaten egg and mix thoroughly until everything is fully incorporated.
6. Line a tray or flat surface with wax paper. Take an egg-sized portion of the mixture, roll it into a ball, and gently flatten it into a patty about 2½ inches in diameter. Place it on the paper and repeat to form 18 kebabs.
7. Heat 1-2 teaspoons of oil in a non-stick frying pan over a high heat. Carefully place 4-5 kebabs in the hot pan, ensuring not to overcrowd it. Fry for 1½ minutes per side, or until a crisp, dark crust forms.
8. Repeat with the remaining kebabs, adding a little more oil for each batch. Serve immediately with hot naan and cucumber mint raita.
Nutritional Information
• (per serving)
• Serving Size: 3 kebabs
• Calories: 280 kcal
• Protein: 12g
• Carbohydrates: 18g
• Fat: 17g
Pro Tips
• To avoid staining your hands, wear food-safe gloves when peeling and mashing the cooked beets.
• If the mixture is too soft to shape, chill it in the refrigerator for 30 minutes. This will help the patties hold their form.
• These kebabs are delicate. Use a thin, wide spatula for flipping and be gentle to prevent them from breaking in the pan.
• For the crispiest exterior, ensure your pan is properly preheated and don’t overcrowd it. Frying in batches gives the best results.
FAQ
Q: Can I make these beet and paneer kebabs vegan
A: Yes, you can adapt this recipe to be vegan. Replace the paneer with an equal amount of crumbled, extra-firm tofu (be sure to press out excess water). For the egg binder, use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes to thicken.
Q: Are these vegetarian kebabs a good source of protein
A: Absolutely. Each serving of three kebabs provides 12g of protein, primarily from the soft paneer and the egg. This makes them a delicious and substantial protein source for a vegetarian meal.
Q: How can I store these kebabs and can I make them ahead of time
A: These kebabs are great for meal prep. You can shape the raw patties and store them between layers of wax paper in an airtight container in the refrigerator for up to 24 hours before frying. Cooked leftovers can be stored in the fridge for 2-3 days and are best reheated in a hot pan or an air fryer to regain their crisp exterior.
Q: My kebab mixture is too wet to form patties what should I do
A: If the mixture is too soft, it’s likely due to excess moisture in the beets or paneer. You can fix this by chilling the mixture in the refrigerator for 30-60 minutes, which will help it firm up. Alternatively, you can stir in an additional tablespoon of chickpea flour (besan) at a time until you reach a workable consistency.
