Restaurant style hara bhara kebab | Hariyali kabab recipe | Hara bhara kabab kaise banaye

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.

Clean 200 grams of spinach thoroughly.

Boil water and add the spinach; turn off the gas as soon as it boils.

Transfer the spinach to cold water to retain its color.

Drain the spinach in a colander to remove excess water.

In a pan, heat 1 tablespoon of oil and add 1 teaspoon of cumin seeds; wait for them to crackle.

Add 2 medium-sized chopped onions to the pan and sauté until translucent.

Add 1 tablespoon of ginger-garlic paste and sauté until the raw smell is gone.

Add 2 green chilies and sauté briefly.

Add 1/4 chopped bell pepper and 1/4 cup of green beans; sauté for a minute.

Add 1/4 cup of green peas and mix well.

Add 1/2 teaspoon of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of amchur powder, and salt to taste; mix well.

Cover the pan and cook for 2-3 minutes until the vegetables are slightly cooked but not mushy.

Add 1/4 cup of chopped coriander leaves and mix well; turn off the heat and let it cool.

Once cooled, add the boiled spinach and sautéed vegetables to a mixer grinder and blend into a paste without adding water.

In a bowl, add the blended paste, 2 medium-sized grated potatoes, and 2 tablespoons of bread crumbs; mix well to form a dough-like consistency.

Grease your hands with a little oil and shape the mixture into kebabs.

Coat the kebabs in bread crumbs evenly.

Heat oil in a pan until hot; fry the kebabs until lightly golden on both sides, about 2-3 minutes per side.

Remove the kebabs and place them on a wire rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens