Indian Style Kebabs (with vegan option!)


To make Indian style kebabs, you will only need a couple of ingredients: ground meat (or veggie 'ground round'), onions, cilantro, sea salt to taste and spices. In this case we use Arvinda's Kebab Masala, an aromatic blend of spices including turmeric with some of chilies for heat. 

I followed the recipe below and made it with the veggie 'ground round' for the first time. I never tried that 'ground round' product before and was pleasantly surprised! It formed nicely into kebabs and took up the flavour of the spices so nicely. I didn't find it difficult to form into the kebabs on the skewers, so will definitely be making these again for vegan option.

Vegan Indian Style Kebabs made with veggie 'ground round' and spiced with Arvinda's Kebab Masala. Delicious!

Vegan Indian Style Kebabs made with veggie 'ground round' and spiced with Arvinda's Kebab Masala. Delicious!

Feel free to shape this mixture into burgers for a deliciously spiced Indian style Bombay Burger.

INDIAN STYLE KEBABS ~ with vegan option

Method of Preparation:

1) In a large bowl, combine all ingredients. Mix well, cover and refrigerate for 2-3 hours to marinate.

2) Soak bamboo skewers in water for 20 minutes. Preheat oven to 400F.

3) Thread mixture onto skewers and lay kebabs on a baking sheet lined with foil. Brush with oil and bake for 10 minutes. Turn over and continue baking for another 5-10 minutes or until cooked. Serve on bed of basmati rice drizzled with cucumber raita.

Option: Grill on barbeque.


1 LB. ground meat OR veggie ground round
1 medium onion, finely chopped
1½ TBSP. ARVINDA’S KEBAB MASALA (use 2 TBSP. for hotter)
1¼ TSP. salt (or to taste)
2 TBSP. cilantro, finely chopped, to garnish
2 TBSP. oil, for basting
10-12 bamboo skewers

Curried Pumpkin Apple Soup

I still have a couple of uncarved pumpkins hanging around since Hallowe'en! With the holidays around the corner, I decided it's time to lose the pumpkin display and start consuming these beauties in some delicious recipes. One of my favourite ways to enjoy pumpkin is to purée it into a soup and add flavour with Arvinda's Curry Masala.

This is a recipe repost from many years ago from A Teaspoon of Turmeric. After every Hallowe'en, we seem to always get a couple of requests for this recipe, which is why I wanted to share it.

A beautiful presentation, short ingredient list and a chock full of curry flavour, nothing is deterring you from making this hearty soup to warm you up.



2 CUPS pumpkin, cubed

1 apple, peeled cored and cubed

1 small onion, peeled and sliced

2 CUPS water

2 TSP. ARVINDA'S CURRY MASALA, add more, to taste

1 TSP. sea salt, or to taste 



  • Hazelnut oil -or- Truffle oil, if you’re feeling really special


  • Whipped yogurt

  • Pumpkin seeds

  • Garlic chives

Method of Preparation:

1) In a pressure cooker or pot, add pumpkin, apple, onion, water and salt. Boil until soft and mushy. {Pressure cooker takes 5-7 minutes; boiling should be 15-20 minutes}.

2) Remove from heat and puree with a hand blender. Bring to a boil; add ARVINDA'S CURRY MASALA and simmer.

3) Serve in soup bowls. Add a garnish of your choice or a sprinkle of all of the above for lots of layers of flavour and added texture.

Serves 2-4.


Masala Magic Recipes on OMNI Television

Join Host Preena Chauhan of Arvinda's - Saturdays, 5:30 EST on OMNI Television for Masala Magic Recipes where we create delicious, easy and healthy Indian foods - all with the magic of masala!

Tune in every week to see how to create delicious Indian curries and Indian -inspired foods with Indian spices all made from simple ingredients from your refrigerator and pantry.

Episode highlights include Indian-Style BrunchEasy Bean CurriesCooking with Carrots, Indian-Style; and Indian Foods for a Party.

Saturdays at 5:30pm EST, OMNI Television premiering this February 25th.