Pumpkin shami kabab Recipe

Cooking Directions

• STEP 1.In a pressure cooker, cook the lentils until they are soft and mushy.
• STEP 2.In a pan, heat oil and add onions, ginger, and garlic. Saute until the onions are golden brown.
• STEP 3.Add the cooked lentils, mashed pumpkin, and spices to the pan. Mix well and cook for a few minutes.
• STEP 4.Remove the mixture from heat and let it cool. Once cooled, shape the mixture into small patties.
• STEP 5.Heat oil in a frying pan and shallow fry the kababs until they are golden brown on both sides.
• STEP 6.Serve the pumpkin shami kababs hot with mint chutney or yogurt dip.

Cooking Tips

• Make sure to cook the lentils until they are soft and mushy, as this will help bind the kababs together.
• You can adjust the spices according to your taste preferences. Add more chili powder for a spicier kabab.
• To make the kababs healthier, you can also bake them in the oven instead of frying.

Storage and Serving

• Pumpkin shami kababs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the kababs, you can either microwave them for a few seconds or heat them in a pan with a little oil.
• Serve the kababs as an appetizer or a snack. They can also be served as a filling in sandwiches or wraps.