Hara Bhara Kabab
Hara Bhara Kabab is a scrumptious vegetarian version of Kabab.
‘Hara’ means ‘Green’ and ‘Bhara’ means ‘Full’- so the word Hara Bhara Kabab literally translates to Fully loaded with Greens Kababs.
These kababs are not only sumptuous in taste but also have high nutritional value. The nutritious and fresh spinach along with delicious green peas and potatoes makes these kababs absolutely to die for. I have added cottage cheese or paneer too to increase the protein value.
How much me and my family love them can’t be expressed in words.
These pan fried kababs are easy to make and are very nutritious. Do give them a try.
Where the theme is Food Recipes with green leafy vegatables. The theme was suggested by Poonam who blogs at
Poonam Bachav BlogSpot Do check her blog for amazing scrumptious recipes.
Please check some scrumptious shares for the festive curries theme, by my fellow blogger friends-
Potatoes- 2, medium size (Boiled)
Green peas or matar (frozen or fresh)- 1 cup (Boiled)
Spinach or palak- 150 grams (approximately 1 bunch)
Cottage cheese or Paneer- 1/2 cup, crumbled
Gram flour or Besan- 4 tablespoon
Ginger- 1” piece, finely chopped
Green chilies- 2
Salt as needed
Garam masala powder- 2 teaspoon
Coriander powder- 2 teaspoon
Red chili powder- 2 teaspoon
Dry mango powder or Amchur- 1tsp
Chaat masala- 1 tsp
Cashews- 8
Oil- 2 to 3 teaspoon, for frying
DIRECTIONS:
We will start by boiling or steaming the potatoes.
For that rinse potatoes well and place them in a Pressure cooker with about 2 cups of water. Close the lid.
Pressure cook them for about 6-7 whistles or till they are completely cooked.
When the pressure settles down open the lid and let the potatoes come to room temperature.
Steam the peas too. Let them also come to room temperature.
Meanwhile, let’s prepare spinach.
For that, pluck off the stems of the spinach and rinse spinach well in a large pot of water.
In a large pan boil about 1/2 cup of water.
Add the spinach leaves to it. Cook for a minute or two.
Switch off the heat and immediately take them out in a bowl of cold water with the help of tongs. This is called Blanching. This way, the spinach leaves retain their green color.
After two minutes, remove the leaves from cold water and squeeze out the water.
Place the squeezed leaves on a chopping board and chop them finely.
Chop ginger and green chilies too.
In a pan put gram flour.
Roast it on low flame till it turns to golden brown color.
Keep it aside.
Peel and Mash the potatoes with a masher or you can grate them with the help of grater.
Coarsely mash green peas too.
Crumble the cottage cheese.
Now, add everything together- mashed potatoes, peas, crumbled paneer, chopped spinach, chopped ginger, chopped chilies and all the masalas.
Mix everything well and bring the entire mixture together.
Take a small or medium or large sized portion (depending on how big kababs you want) of the kabab mixture and shape into patties.
Place a halved cashew or two halves in the centre of each kabab and slightly press it so that it sticks on the kabab.
Heat a griddle/ tawa or pan or non stick pan with 1 tbsp of oil.
Place 3-4 kababs in the pan.
Then shallow fry hara bhara kabab till golden & crisp.
Gently flip and fry on the other side too.
Serve hara bhara kabab with ketchup or green chutney.
Alternatively you can also bake them in an oven or you can air fry them.
Enjoy!!
Recipe Card
Hara Bhara Kabab
Hara Bhara Kabab is a scrumptious vegetarian version of Kabab. The nutritious and fresh spinach along with delicious green peas and potatoes makes these kababs absolutely sumptuous.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Yields: 8
INGREDIENTS:
Potatoes- 2, medium size (Boiled)
Green peas or matar (frozen or fresh)- 1 cup (Boiled)
Spinach or palak- 150 grams (approximately 1 bunch)
Cottage cheese or Paneer- 1/2 cup, crumbled
Gram flour or Besan- 4 tablespoon
Ginger- 1” piece, finely chopped
Green chilies- 2
Salt as needed
Garam masala powder- 2 teaspoon
Coriander powder- 2 teaspoon
Red chili powder- 2 teaspoon
Dry mango powder or Amchur- 1tsp
Chaat masala- 1 tsp
Cashews- 8
Oil- 2 to 3 teaspoon, for frying
DIRECTIONS:
We will start by boiling or steaming the potatoes.
For that rinse potatoes well and place them in a Pressure cooker with about 2 cups of water. Close the lid.
Pressure cook them for about 6-7 whistles or till they are completely cooked.
When the pressure settles down open the lid and let the potatoes come to room temperature.
Steam the peas too. Let them also come to room temperature.
Meanwhile, let’s prepare spinach.
For that, pluck off the stems of the spinach and rinse spinach well in a large pot of water.
In a large pan boil about 1/2 cup of water.
Add the spinach leaves to it. Cook for a minute or two.
Switch off the heat and immediately take them out in a bowl of cold water with the help of tongs. This is called Blanching. This way, the spinach leaves retain their green color.
After two minutes, remove the leaves from cold water and squeeze out the water.
Place the squeezed leaves on a chopping board and chop them finely.
Chop ginger and green chilies too.
In a pan put gram flour.
Roast it on low flame till it turns to golden brown color.
Keep it aside.
Peel and Mash the potatoes with a masher or you can grate them with the help of grater.
Coarsely mash green peas too.
Crumble the cottage cheese.
Now, add everything together- mashed potatoes, peas, crumbled paneer, chopped spinach, chopped ginger, chopped chilies and all the masalas.
Mix everything well and bring the entire mixture together.
Take a small or medium or large sized portion (depending on how big kababs you want) of the kabab mixture and shape into patties.
Place a halved cashew or two halves in the centre of each kabab and slightly press it so that it sticks on the kabab.
Heat a griddle/ tawa or pan or non stick pan with 1 tbsp of oil.
Place 3-4 kababs in the pan.
Then shallow fry hara bhara kabab till golden & crisp.
Gently flip and fry on the other side too.
Serve hara bhara kabab with ketchup or green chutney.
Alternatively you can also bake them in an oven or you can air fry them.
Enjoy!!