High-Protein
Gluten-Free
Vegetarian
The Most Delicious Beetroot Kebabs
These beetroot kebabs are soft, melt-in-the-mouth, aromatic and honestly one of the BEST ways to enjoy beetroot. Soaking the shredded beetroot in milk overnight removes earthiness and deepens the flavour. The result? A beautifully balanced, creamy, lightly spiced kebab that pan-fries to golden perfection.
Ingredients
2
Main Ingredients
300 g beetroot, shredded (≈3 medium)
½ cup milk
100 g low-fat paneer, grated
2 tbsp potato starch
Aromatics & Spices
2 tbsp ghee
1 bay leaf
1 small cinnamon stick
3 garlic cloves, minced
1 inch ginger, grated
120 g onion, finely chopped
¼ tsp fennel seeds
6 cashews, ground
1 tsp garam masala
Salt to taste
Dietary Info
Vegetarian
Gluten-Free
Refined Sugar-Free
Instructions
1
Soak the beetroot (night before): Place the shredded beetroot in a bowl and pour just enough milk to coat it. Not swimming — just lightly submerged. Cover and refrigerate overnight. (This step softens the beet and removes that strong earthy taste — it's a game changer.)
2
Start the base: The next day, heat 1 tablespoon ghee in a pan. Add the bay leaf and cinnamon and let them release aroma.
3
Add aromatics: Add minced garlic, grated ginger, and chopped onion. Cook until nicely brown — not rushed, not pale. Deep golden brown = deep flavour.
4
Cook the beetroot: Add the soaked beetroot along with the residual milk. Cook on medium until ALL the liquid evaporates and the mixture thickens like a paste.
5
Season + enrich: Add fennel seeds, cashew paste, salt, and garam masala. Cook another 2–3 minutes. Remove from heat and let it cool completely.
6
Mix and bind: Once cool, add grated paneer and mix well. Add potato starch gradually until the mixture can hold shape. It should be soft, not dry, not sticky.
7
Shape + pan fry: Shape into patties or round kebabs. Heat a non-stick tawa with a little ghee and cook them on LOW-MEDIUM heat until both sides are golden and crisp.
8
Serve hot: Best served with mint chutney or yoghurt dip.
Nutrition Information
Per serving (≈4 kebabs)
296
Calories
17.5g
Protein
32.8g
Carbs
13g
Fat
Pro Tips
- • If the dough feels loose, add 1 tsp extra potato starch at a time — never all at once.
- • Cook on low heat so the centre stays soft and creamy, and the outside crisps evenly.
- • The mixture freezes beautifully — shape, freeze, and pan-fry later.
- • *Plus overnight soaking time for the beetroot.