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Hara bhara kebab
Spinach and pea patties
ਹਰਾ ਭਰਾ ਕਬਾਬ: shallow-fried spinach, green pea and potato patties with a cashew on top
Hara bhara kebab is the vegetarian starter of Delhi's Punjabi restaurants and every wedding cocktail hour, a bright green patty of spinach, peas and potato with ginger and green chilli, pan-fried until crusty and topped with a single cashew. It is soft inside, crisp outside and mild enough for children, served with mint chutney before a big meal. The usual mistake is not squeezing the blanched spinach dry: the mix turns wet, the patties won't hold and they fall apart in the pan. Wring it out in your fist until no more water comes. Chef's tip: dip the spinach in iced water right after blanching; it keeps the patties a vivid green instead of khaki.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the kebabs
- 7 oz spinachwashed
- 5 ½ oz green peasfresh or frozen
- 10 ½ oz potatoesabout 2, boiled, peeled and grated
- 2 ⅝ oz paneergrated
- 2 tsp fresh gingergrated
- 2 green chilliesfinely chopped
- 3 tbsp fresh corianderchopped
- ½ tsp garam masala
- 1 tsp chaat masala
- ¾ tsp salt
- 3 tbsp besan (gram flour)dry-roasted until nutty
- 3 tbsp dry breadcrumbs
For cooking
- 12 cashews
- 4 tbsp sunflower oilfor shallow-frying
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Method
0/7 doneStep 1: Blanch 7 oz spinach in boiling water for 1 minute, lift out into iced water, then squeeze hard in your fists until completely dry. Chop finely.
4 minStep 2: Boil 5 ½ oz green peas in the same water for 3 minutes, drain and crush coarsely with a fork.
4 minStep 3: Mix the spinach and peas with 10 ½ oz potatoes, 2 ⅝ oz paneer, 2 tsp fresh ginger, 2 green chillies, 3 tbsp fresh coriander, ½ tsp garam masala, 1 tsp chaat masala, ½ tsp amchur (dry mango powder) and ¾ tsp salt.
3 minStep 4: Add 3 tbsp besan (gram flour) and 3 tbsp dry breadcrumbs and knead lightly into a dough that holds when pressed. If it sticks to your palm, add another spoon of breadcrumbs.
2 minStep 5: Divide into 12 balls, flatten each into a 6 cm patty about 1.5 cm thick and press a 12 cashews into the top.
8 minStep 6: Heat half the 4 tbsp sunflower oil in a wide frying pan over medium heat. Fry 6 kebabs for 3–4 minutes per side until a deep golden crust forms and they release easily from the pan.
8 minStep 7: Repeat with the rest of the oil and kebabs. Serve hot with mint chutney.
8 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 9 g
- Carbs
- 24 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hara bhara kebab take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of paneer?
- Firm tofu, pressed and cubed (vegan; season it well).
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