Name: Hara Bhara Kebabs
Ingredients: 1 bunch palak / spinach, 180 gms, 35-40 leaves; 2 tablespoons ghee or cooking oil; 1 teaspoon jeera whole; 1 inch ginger, finely chopped; 2 green chillies, chopped; 1 cup chopped capsicum, 150 gms; ½ cup green peas, 80 gms, cooked or frozen; 1 tablespoon mint leaves; 2 tablespoons coriander leaves; 2 medium potatoes, boiled, peeled & mashed 300 gms; ¼ cup grated paneer; 2 teaspoons chat masala; ½ teaspoon amchur powder; 1 teaspoon jeera powder; ¾ teaspoon garam masala powder; 1 teaspoon roasted kasuri methi; ¾ teaspoon salt; 4 tablespoons roasted besan, gram flour, see note 1; 3 tablespoons bread crumbs; 7-8 halved cashews; 3-4 tablespoons cooking oil for frying kebabs

Ingredients

1 bunch palak / spinach, 180 gms, 35-40 leaves
2 tablespoons ghee or cooking oil
1 teaspoon jeera whole
1 inch ginger, finely chopped
2 green chillies, chopped
1 cup chopped capsicum, 150 gms
½ cup green peas, 80 gms, cooked or frozen
1 tablespoon mint leaves
2 tablespoons coriander leaves
2 medium potatoes, boiled, peeled & mashed 300 gms
¼ cup grated paneer
2 teaspoons chat masala
½ teaspoon amchur powder
1 teaspoon jeera powder
¾ teaspoon garam masala powder
1 teaspoon roasted kasuri methi
¾ teaspoon salt
4 tablespoons roasted besan, gram flour, see note 1
3 tablespoons bread crumbs
7-8 halved cashews
3-4 tablespoons cooking oil for frying kebabs

Steps

Set boiling water in a pan, boil spinach leaves for 2 minutes and transfer it immediately to a bowl with ice-cold water. Drain and squeeze out all the water from spinach and finely chop them.
Set a pan on medium heat, add ghee and jeera, sauté for a minute, add ginger and green chillies and sauté for another minute.
Add capsicum, green peas, blanched spinach, salt & saute for 2-3 minutes till all the moisture evaporates. Set aside to cool down.
Transfer the sauteed mix to a grinding jar, add mint leaves and coriander leaves and grind to a fine paste. Do not add water while grinding.
Transfer the paste to a mixing bowl, add potatoes, paneer, chat masala, amchur powder, jeera powder, garam masala powder, kasuri methi, salt, roasted besan, bread crumbs and combine them well.
Grease your palm with oil and take a spoonful of mixture and shape into round tikki, place halved cashew on top and press it gently. (This will make approx. 15-18 kebabs in total.)
Refrigerate for 15-20 minutes.
Set a pan on medium heat, add oil and shallow fry the kebabs in batches on both the sides until crisp and golden brown for 5-6 minutes. Take care not to over crowd the pan while frying.
Preheat the airfryer to 180C. brush the basket with oil and place the kebabs on the tray. Brush the kebabs with some oil and air fry the kebabs for 12 minutes at 180C flipping every 3 minutes. Airfry for one minute on either side of the kebab at 190C for the kebabs to get golden brown. Do not overcrowd the airfryer and air fry them in batches to ensure even cooking.