Ingredients

2 tbsp oil

1 tsp cumin seeds

1 inch ginger

2 green chillies

3 cloves garlic

½ capsicum, finely chopped

½ cup peas

10 beans, chopped

3 cups palak (spinach), chopped

3 potatoes, boiled and mashed

½ cup paneer, grated (optional)

½ tsp cumin powder

½ tsp coriander powder

½ tsp garam masala

½ tsp chilli powder

½ tsp turmeric powder

1 tsp aamchur (dry mango powder)

½ tsp salt

2 tbsp bread crumbs

1 tbsp corn flour

2 tbsp fresh coriander, chopped

Cashews, for garnishing

Instructions

Step 1: Heat 2 tablespoons of oil in a pan over medium flame. Add cumin seeds, ginger, green chillies, and garlic. Sauté until fragrant and golden brown.

Step 2: Add finely chopped capsicum, peas, and chopped beans. Stir fry for 2 minutes. Feel free to add any green vegetables you like.

Step 3: Add chopped palak (spinach) and sauté until it shrinks completely. This helps reduce water content. Alternatively, you can blanch and puree the spinach, but sautéing is recommended.

Step 4: Allow the vegetables to cool completely, then grind them into a coarse paste. Pulse carefully to avoid releasing excess water. Set aside.

Step 5: In a large mixing bowl, combine the boiled and mashed potatoes with grated paneer (if using).

Step 6: Add cumin powder, coriander powder, garam masala, chilli powder, turmeric, aamchur, and salt to the potato mixture. Mix well.

Step 7: Add the prepared green vegetable paste. If it feels too watery, adding more bread crumbs will help bind the mixture.

Step 8: Add bread crumbs, corn flour, and chopped coriander. Mix thoroughly to form a dough-like consistency.

Step 9: Grease your hands lightly and shape the mixture into small, ball-sized tikkis. Press a cashew into the center of each kabab gently.

Step 10: Heat oil for deep frying over medium heat. Fry the kababs until golden brown and crispy on all sides.

Step 11: Drain the fried kababs on kitchen paper to remove excess oil.

Step 12: Serve hot with mayonnaise, tomato sauce, or your favorite dip.

Tips & Variations

For a healthier version, you can shallow fry or bake the kababs instead of deep frying.

Adding paneer is optional but adds softness and a pleasant flavor to the kababs.

Feel free to customize the vegetables according to availability or preference, such as adding carrots or corn.

Control the spice level by adjusting the amount of green chillies and chilli powder.

Using sautéed spinach helps keep the kababs from becoming watery, ensuring a better texture.

FAQs

Can I make Hara Bhara Kababs without paneer?

Yes, paneer is optional and can be omitted. The kababs will still be flavorful and soft thanks to the combination of vegetables and mashed potatoes.

How do I prevent the kababs from falling apart while frying?

Make sure to remove excess water from the cooked vegetables, either by sautéing or proper draining. Using binding agents like bread crumbs and corn flour helps keep the kababs intact during frying.