Hara Bhara Kebab in Green Gravy, North Indian Subzi by Tarla Dalal

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients and flavor, while cauliflower is lower in carbs.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and a healthier option, while crushed crackers can be more economical.

Soak 2 tablespoons of chana dal for approximately an hour, then drain it well.

Transfer the chana dal to a pressure cooker with 1/4 cup of water, close the lid, and pressure cook for 2 whistles.

Once the pressure cooker cools down, strain the chana dal using a strainer.

Transfer the cooked chana dal into a mixer and add some boiled green peas and chopped blanched spinach.

Blend this mixture into a nice smooth paste, adding around 1/2 tablespoon of water if needed.

In a bowl, mix 1/4 cup of plain flour with 5 tablespoons of water to make a lump-free mixture.

Add crumbled paneer to the blended chana dal and spinach paste for texture and binding.

Season the mixture with salt, a pinch of garam masala, and some chaat masala.

Mix all the ingredients well and divide the mixture into four portions, shaping them into long kebabs.

Dip each kebab into the plain flour-water mixture, then coat it evenly with bread crumbs.

Refrigerate the kebabs for around 20 minutes to make them stiffer and easier to fry.

Heat oil in a deep frying pan until it's really hot before adding the kebabs.

Fry the kebabs in batches, not adding more than two at a time, for about half a minute before turning them over.

Fry on medium flame, ensuring they do not burn or disintegrate, for about 3-4 minutes until golden brown on both sides.

Drain the fried kebabs on absorbent paper.

To make the green gravy, boil water and blanch the chopped spinach and fenugreek leaves for 3-4 minutes.

Drain the greens and refresh them using cold water to maintain their color.

Blend the blanched greens into a smooth paste.

In a non-stick kadhai, heat some oil and sauté finely chopped onions until translucent.

Add garlic paste and sauté for about a minute, then add the green paste.

Spice it up with green chili paste, garam masala, and fresh cream, adding a little salt and water to adjust the consistency.

Cook the gravy for around 2-3 minutes until it reaches the desired texture.

Switch off the flame and serve the kebabs in a serving bowl, pouring the green gravy on top.

Garnish with grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens