Hara Bhara Kebab
Hara bhara kabab is made with a green paste made of spinach, green peas, and coriander leaves mixed with a variety of powdered spices like fennel seeds, crushed black pepper, roasted cumin seeds, and more. It also includes vegetables like carrots, beans, and cauliflower along with peanut and chana dal powder. The kababs are shallow-fried first and deep-fried to perfection for a crispy exterior and soft interior.
Ingredients
For blanching the greens:
- 200 grams spinach leaves only
- 200 grams green peas fresh or frozen
- 100 grams coriander leaves
To make the kabab mixture:
- 1 bowl beans finely chopped
- 1 bowl carrot finely chopped
- 1 bowl cauliflower grated or finely chopped
- 2 tbsp cooking oil
- 2 tsp butter
- ½ tsp fennel seeds
- 1 tsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 1 tbsp green chilies finely chopped
- 2 potatoes large size, boiled, peeled, cut into large chunks
- 200 grams paneer optional, grated and then mashed
- Salt to taste
- ½ tsp coriander powder
- ½ tsp black pepper crushed
- ½ tsp garam masala powder
- ½ tsp cumin powder roasted
- 1 tsp Kasoori methi crushed
- 2 tbsp roasted chana dal powder
- 3 tbsp peanut powder
- 2 tbsp breadcrumb
For designing the kababs:
- Cashew nuts as required, halved
To fry the potatoes and kababs:
- Cooking oil an adequate amount
- Butter as required for greasing the frying pan
Instructions
- Blanch 200 grams of spinach and green peas along with 100 grams of coriander leaves.
- Blend them.
- Chop beans, carrots, and cauliflower.
- Fry ½ tsp of fennel seeds, 1 tsp of garlic, 1 tbsp of ginger and green chilies.
- Add the chopped beans, carrots, and cauliflower followed the green paste.
- Cut, fry, and remove 2 large, boiled potatoes.
- Grate and mash 200 grams of paneer.
- Add paneer, potatoes along with salt to taste, ½ tsp of coriander powder, ½ tsp of crushed black pepper, ½ tsp of garam masala powder, ½ tsp of roasted cumin powder, and 1 tsp of Kasoori methi (crushed) to the green kabab mixture.
- Grind 2 tbsp of roasted chana dal.
- Grind 3 tbsp of roasted peanuts.
- Add them along with 2 tbsp of breadcrumbs.
- Make the kabab tikkis.
- Fry until slightly brown.
- Deep fry and remove.
- Your tasty and spicy homemade hara bhara kabab is ready.
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Notes
Add coriander leaves, like me, while blanching spinach. This will enhance the color of the hara bhara kababs.
Stop the cooking process by putting the blanched greens under running water. It also helps retain their color.
If fresh green peas are not available, use the frozen variant.
I add more ginger than garlic for taste and flavor enhancement of the kababs.
You need a dry kabab mixture. So, do not add any water while blending the greens or frying them.
Nutrition Info (Estimation Only)
Nutrition Facts
Hara Bhara Kebab
Amount per Serving
Calories
324
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
22
mg
7
%
Sodium
120
mg
5
%
Potassium
916
mg
26
%
Carbohydrates
37
g
12
%
Fiber
12
g
50
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
6795
IU
136
%
Vitamin C
35
mg
42
%
Calcium
223
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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