Hara Bhara Kebab Wedding style famous Hara Bhara Kebab

Ingredients

• 1 tbsp Ghee
• 1 tsp Cumin seeds
• A pinch of Asafoetida
• 1 inch Ginger (peeled & chopped) Ginger
• A pinch of carom seeds, ajwain
• 1 ½ cup fresh Green peas
• Salt to taste
• 2 no. Green chillies (less spicy & finely chopped)
• 1 small bunch Spinach, roughly chopped
• ½ inch Ginger (peeled & chopped) Ginger
• 2-3 tbsp Water
• 1 medium boiled potato, mashed
• 2-3 tbsp fresh Mint leaves, roughly chopped, Pudina Patta
• 2-3 tbsp fresh Coriander leaves, roughly chopped
• ½ cup Water
• 2 tsp Prepared Masala, Prepared Masala
• 1 heaped tbsp Black peppercorns
• 1 no. Black cardamom, Badi Elaichi
• 5-6 no. Green cardamom
• ¼ inch Mace
• 3-4 no. Cloves
• ½ tsp Coriander seeds
• ¼ tsp Cumin seeds
• Salt to taste
• 2-3 tbsp Oil
• 7-8 no. dry Red chillies
• 4-5 no. Garlic cloves, sliced
• ½ cup Roasted chana dal, roasted chana dal
• 1 ½ cup Curd, beaten, curd (yogurt)
• Salt to taste
• 2 tbsp Ghee
• Prepared Kebab
• Prepared chutney
• Green chutney
• A pinch of Degi red chili powder
• Coriander sprig, coriander leaves
• Lemon wedge

Steps

1. In a kadai, add ghee, once it’s hot, add cumin seeds, asafoetida and let it splutter.
2. Add ginger, carom seeds, fresh green peas, salt to taste and saute it for a minute.
3. Add green chillies, spinach, ginger and cook it for a while.
4. Add water, boiled potato, mint leaves, fresh coriander leaves and cook well.
5. Add water, cover it with a lid and cook it for 5-6 minutes or until cooked well on medium flames.
6. Transfer the mixture to a tray and leave it aside to cool down at room temperature.
7. Transfer it to a mixer grinder jar and grind it into the smooth paste.
8. Add prepared masala and give it a good mix.
9. Take a small portion of mixture and give it a desired shape.
10. Keep it aside for further use.
11. In a pan, add black peppercorns, black cardamom, green cardamom, mace, cloves, coriander seeds, cumin seeds, salt to taste and dry roast it for a minute on low flame.
12. Transfer it to a mixer grinder jar and grind it into fine powder.
13. Keep it aside for further use.
14. In a pan, add oil, once it’s hot, add dry red chillies, garlic and saute it until golden brown.
15. Add roasted chana dal and cook it for a while until aromatic.
16. Strain out the excess oil, transfer the prepared mixture to a mixer grinder jar and grind it coarsely.
17. Take a bowlful curd, add prepared chutney mixture, salt to taste and mix it well.
18. Keep it aside for further use.
19. In a pan, add ghee, once it’s hot, place prepared kebab and shallow fry until crispy on both the sides.
20. Transfer it to the serving dish, garnish it with degi red chili powder, coriander sprig and lemon wedge.
21. Serve hot with prepared chutney and green chutney.