Description
Hara Bhara Kabab is a delicious and healthy Indian green vegetable kabab made with a blend of spinach, peas, beans, paneer, and potatoes, spiced with aromatic Indian seasonings. These crispy, golden kababs are perfect as a snack or appetizer, served with mayonnaise or tomato sauce.
Ingredients
Scale
Main 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)
Spices and Binding Agents
- 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 coriander leaves, chopped
- Cashew nuts, for garnishing
Instructions
- Prepare the tempering: Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon cumin seeds, 1 inch ginger, 2 green chillies, and 3 cloves garlic. Sauté until the spices are well roasted and fragrant.
- Sauté vegetables: Add finely chopped ½ capsicum, ½ cup peas, and 10 chopped beans. Stir fry for 2 minutes, then add 3 cups chopped palak (spinach). Continue sautéing until the spinach shrinks and reduces in volume, which helps to decrease moisture content.
- Grind vegetable mixture: Allow the cooked vegetables to cool completely. Then pulse grind them coarsely to form a coarse paste, being careful to avoid over-grinding which can release excess water. Set aside.
- Mix base ingredients: In a large bowl, combine 3 boiled and mashed potatoes with ½ cup grated paneer (optional for softness and flavor). Add ½ teaspoon each of cumin powder, coriander powder, garam masala, chilli powder, and turmeric powder. Also add 1 teaspoon aamchur powder and ½ teaspoon salt.
- Combine vegetable paste: Add the prepared green vegetable paste to the bowl. If the mixture appears too watery, adjust by adding more breadcrumbs.
- Form dough: Add 2 tablespoons bread crumbs, 1 tablespoon corn flour, and 2 tablespoons chopped coriander leaves. Mix well until a dough consistency is achieved that can be shaped without crumbling.
- Shape kababs: With greased hands, take small portions of the dough to form ball-sized tikkis. Place one cashew in the center of each and gently press to flatten slightly and enclose the cashew.
- Fry kababs: Heat oil for deep frying on medium flame. Carefully add the kababs and fry until golden brown and crispy on all sides, turning as needed to ensure even cooking.
- Drain excess oil: Remove the kababs using a slotted spoon and place them on kitchen paper towels to absorb excess oil.
- Serve: Serve hot hara bhara kababs with mayonnaise, tomato sauce, or your preferred chutney as an appetizer or snack.
Notes
- Paneer is optional but adds softness and a rich flavor to the kababs.
- Sauteing spinach instead of blanching helps reduce moisture, preventing soggy kababs.
- Ensure the vegetable paste is coarse and not watery to help kababs hold shape while frying.
- If mixture is too wet, add extra bread crumbs to achieve the right consistency.
- Adjust spice levels according to taste preferences.
- Cashew in the center is for garnish and adds a crunchy texture.
- Use medium flame during deep frying to ensure kababs cook through without burning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Keywords: Hara Bhara Kabab, Green Veg Kabab, Indian Snack, Vegetarian Kabab, Spinach Kabab, Healthy Indian Appetizer
