IndianHara 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.
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 250 kcal
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
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Perfect for:Party & potluck