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Photo of Kathi kebab by Shivani Gupta at BetterButter

Kathi kebab

Shivani Gupta
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Kathi kebab RECIPE

Kathi kebab is one of the yummiest and spiciest Old Delhi speciality.

Recipe Tags

  • Healthy

Ingredients Serving: 4

  1. Nutria nuggets granules 1/4 cup, soaked in hot water
  2. Soya chunks 15 pieces, soaked in hot water
  3. 1 medium sized tomato, finely chopped
  4. 4 tbsp ghee/oil
  5. 1 medium sized onion, finely chopped
  6. 1/2 cup boiled peas
  7. 1 cup water
  8. 2 pinch of hing
  9. 3/4 cup milk
  10. 1/2 tsp jeera
  11. 1 tsp garam masala
  12. 1 tsp salt
  13. Few drops of lemon juice
  14. 1 tbsp pao bhaji masala
  15. 1 tbsp kitchen king masala
  16. 1 cup tomatoe puree
  17. 1/2 cup bread crumbs
  18. 1 dry sabut red chilli
  19. 1 tbsp coriander powder
  20. 1 green chilli, chopped
  21. 1 tsp ginger-garlic paste
  22. 1/2 tsp red chilly powder
  23. paneer sticks Ingredients:
  24. 50 gms paneer cubes
  25. 1 tomato, cut in 3/4"pieces with the pulp removed
  26. 1 tsp chat masala
  27. 1/2 capsicum cut into cubes
  28. 10-12 soya chunks
  29. Batter Ingredients:
  30. 1/4 cup besan
  31. 2 pinch baking powder
  32. 1/2 tsp salt
  33. 1/4 cup water
  34. 1/2 tsp red chilli powder


  1. For the subzi, soak the nuggets granule and chunks in hot boiling water for 10 mins.
  2. Heat 4 tbsp ghee or oil in a kadai. Add the hing, jeera, green chillies and sabot lal mirchi. Add the chopped onion and ginger-garlic paste, cook till the onion turns golden in colour.
  3. Add nuggets and a few chunks, cook it for 5 mins. Add the peas, dhania powder, salt, pao bhaji masala, kitchen king masala, chopped tomatoes and roast it for 5 mins.
  4. Add the tomatoe puree, mix it well and cook for 5 mins. Add 1 cup of water and bring it to boil. Then add milk and bread crumbs, and once again bring it to boil.
  5. For the sticks, make a thin batter. Beat it well and keep aside for 10 mins.
  6. Sprinkle chat masala on the paneer, capsicum, tomato pieces and soya chunks. Mix it well. Pierce the capsicum, paneer, tomatoes, and soya chunks with a tooth pick.
  7. Heat oil for deep frying. Dip the paneer sticks into the batter. Deep fry till they are golden in colour.
  8. Add this soya sticks on the gravy and pour a little lemon juice on top and serve it hot.

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