Hara Bhara Kabab Recipe

Ingredients

For blanching spinach

• 2 cups or 100 grams spinach – fresh
• 1.5 to 2 cups water – for blanching
• 1 to 1.5 cups cold water

For cooking potatoes & green peas

• 2 medium large or 200 to 215 grams potatoes
• ½ cup or 150 grams green peas – fresh or frozen
• 2 cups water – for pressure cooking

Other ingredients

• 4 tablespoons besan (gram flour) or add as required
• 1 green chilli
• 1 to 1.5 inches ginger – roughly chopped, adjust as per your spice requirements
• 1 teaspoon chaat masala powder
• 1 teaspoon amchur powder (dry mango powder)
• ¼ teaspoon garam masala
• salt as required
• 8 cashew halves – optional
• 2 to 3 tablespoons oil – for pan frying the kabab, add as required

Steps

Blanching spinach

1. Bring water to a boil, then turn off the flame. Leave the rinsed spinach in the hot water for 2 minutes. Lift out with tongs and put in cold water for 1 minute.
2. Lift the spinach out of the cold water with tongs and put in a colander. Drain thoroughly and squeeze lightly if excess water remains.
3. Chop the spinach finely and set aside.

Other preparations

1. Toast the besan in a small pan until aromatic and its color changes. Do not over-roast it or let it darken.
2. Steam or boil the potatoes and peas in a pressure cooker or pan.
3. Pound the chopped ginger and green chillies to a paste with a mortar-pestle.

Making hara bhara kabab

1. Put the chopped spinach in a bowl, grate the boiled potatoes into it and add the peas and green-chili paste.
2. Mash together with a potato masher or wooden spoon.
3. Mix in all the dry spice powders, roasted gram flour and salt thoroughly.
4. Form round patties and press a cashew half onto each.
5. Warm the oil in a pan or skillet. Pan-fry the patties until crisp and golden, turning as needed, then put on kitchen paper towels.
6. Serve hot with coriander chutney, mint chutney or tomato ketchup.