📝 About This Recipe
A quintessential vegetarian star of North Indian tandoori menus, these 'Green-Filled' kebabs are a vibrant celebration of fresh spinach, green peas, and aromatic spices. Each patty is a delicate balance of earthy greens and creamy potatoes, pan-seared to achieve a golden, crisp exterior while remaining melt-in-the-mouth tender inside. Crowned with a crunchy cashew nut, these kebabs offer a sophisticated blend of textures and a punch of zesty flavor that makes them an irresistible appetizer for any festive gathering.
🥗 Ingredients
The Green Base
- 250 grams Fresh Spinach (Palak) (cleaned and stems removed)
- 1 cup Green Peas (fresh or frozen)
- 2-3 pieces Green Chilies (finely chopped)
- 1/2 cup Fresh Coriander Leaves (tightly packed)
Binding and Texture
- 2 medium Potatoes (boiled, peeled, and mashed)
- 1/2 cup Paneer (finely crumbled or grated)
- 3-4 tablespoons Roasted Gram Flour (Besan) (dry roasted until fragrant)
- 2-3 tablespoons Breadcrumbs (for extra crispness)
Spices and Flavorings
- 1 tablespoon Ginger-Garlic Paste (freshly made)
- 1 teaspoon Garam Masala
- 1 teaspoon Dry Mango Powder (Amchur) (for tanginess)
- 1/2 teaspoon Chaat Masala
- to taste Salt
For Searing and Garnish
- 12-15 halves Cashew Nuts (one for each kebab)
- 3-4 tablespoons Cooking Oil or Ghee (for shallow frying)
👨🍳 Instructions
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1
Blanch the spinach in boiling water for exactly 2 minutes, then immediately plunge into an ice-water bath to retain that brilliant green color. Drain and squeeze out every drop of excess moisture.
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2
Steam or boil the green peas until tender. Drain them thoroughly to ensure the mixture doesn't become soggy.
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3
In a blender, pulse the blanched spinach, cooked peas, green chilies, and fresh coriander into a coarse paste without adding any water. Consistency is key here!
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4
In a large mixing bowl, combine the mashed potatoes and crumbled paneer. Ensure there are no large lumps in the potato for a smooth texture.
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5
Add the green paste to the potato-paneer mixture along with the ginger-garlic paste, garam masala, amchur, chaat masala, and salt.
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6
Incorporate the roasted gram flour and breadcrumbs. Mix well until a non-sticky dough forms. If the mixture feels too wet, add another tablespoon of roasted gram flour.
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7
Divide the mixture into equal-sized portions (about the size of a golf ball) and flatten them gently between your palms to form 1/2 inch thick patties.
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8
Press one cashew nut half firmly into the center of each kebab. This is the signature look of a traditional Hara Bhara Kebab.
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9
Heat oil or ghee in a flat non-stick skillet over medium heat. Ensure the pan is hot before adding the kebabs.
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10
Carefully place the kebabs in the pan, ensuring you don't overcrowd it. Shallow fry for 3-4 minutes on one side until a deep golden-brown crust forms.
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11
Flip the kebabs gently using a flat spatula and fry the other side for another 2-3 minutes until equally crisp.
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12
Drain the kebabs on a paper towel to remove any excess oil and serve immediately while hot and crisp.
💡 Chef's Tips
Always squeeze the spinach very dry after blanching; moisture is the enemy of a firm kebab. Roasting the gram flour (besan) is essential as it removes the raw nutty taste and adds a smoky depth. If the mixture is too soft to handle, refrigerate the dough for 30 minutes before shaping the patties. For a healthier version, you can air-fry these at 180°C (350°F) for 12-15 minutes, brushing lightly with oil. Avoid over-blending the peas and spinach; a slightly coarse texture provides a much better mouthfeel.
🍽️ Serving Suggestions
Serve hot with a side of zesty Mint-Coriander Chutney and sweetened yogurt dip. Pair with a refreshing glass of salted Lassi or a crisp Indian Pale Ale (IPA). Accompany with thinly sliced red onion rings tossed in lemon juice and red chili powder. Serve as part of a larger tandoori platter alongside Paneer Tikka and Seekh Kebabs. Stuff leftover kebabs into a warm paratha with some chutney to make a delicious 'Kebab Roll'.