Name: Hara Bhara Kabab
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Spinach, palak leaves, washed; ½ cup Green Peas, fresh or frozen; 2 Potato, medium, boiled, cooled, and grated; ¼ cup Paneer, grated; 2 Green Chili Pepper, finely chopped; 1 tsp Ginger, grated; 1 tsp Chaat Masala; ½ tsp Garam Masala; 2 tbsp Roasted Gram Flour, bhuna besan, for binding; 2 tbsp Breadcrumbs, as needed for binding; 6 Cashew Halves, for garnishing the center; ¾ tsp Salt, to taste; 3 tbsp Cooking Oil, for shallow frying

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Bring a pot of water to a rolling boil. Submerge the spinach leaves to blanch for exactly 1 minute. Immediately extract them and plunge into an ice-water bath to lock in their vibrant chlorophyll green.
1 min
Extract the spinach and squeeze it ruthlessly to eliminate absolutely all residual moisture. Mince it exceptionally fine by hand, or pulse it roughly in a food processor without adding a drop of liquid.
Boil the green peas until they are completely tender, drain them well, and mash them to a coarse paste.
In a spacious mixing bowl, combine the cold, grated potatoes, the dry minced spinach, the mashed peas, and the grated paneer.
Season the medley with ginger, green chilli, chaat masala, garam masala, and salt. Mix thoroughly to distribute the spices.
Incorporate the roasted gram flour and breadcrumbs as your structural binders. Knead gently until the mass feels entirely dry, cohesive, and non-sticky to the touch.
Lightly lubricate your palms with oil. Portion the mixture and shape into elegant, perfectly round, flat patties. Firmly press a single cashew half into the exact center of each kabab.
Heat oil in a wide, heavy-bottomed skillet designed for shallow frying. Carefully arrange the kababs in the pan, maintaining medium-low heat to ensure an even crust without burning.
Turn them over carefully once the underside is deep golden brown and crusted. Fry the other side until it is just as crisp. Drain on kitchen paper before serving.

How to tell it's done

You are looking for a delicate, crisp, golden exterior that yields immediately to a vividly green, plush, and melt-in-the-mouth center.

Getting it right

Tip

Chef's Tip: Too much water is what breaks kababs. Squeeze the spinach dry and use the potatoes cold from the fridge, and the texture comes out right.

What to serve it with

Serve immediately as an elegant appetizer, accompanied by a sharp, spicy mint yogurt dip and a fresh wedge of lemon.

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Ingredients