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Feb 27

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Hara Bhara Kebab – Melt in mouth Vegetarian Kebab

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Hara Bhara Kebab Hara Bhara Kebab! As the name says, they are filled with lot of green vegetables. I use Paneer and potatoes to give a smooth and creamy texture to the Kebab. They literally melt in mouth when you take a bite of these addictive Kebabs :)

 

 

 

 

 

Watch step by step process of making Hara Bhara Kebabs


 

Ingredients:

  • Spinach (wash) – 2 Cups tightly packed
  • Fenugreek Leaves (washed) – 1/2 Cup tightly packed
  • Onion (finely chopped) – 1/4 Cup
  • Potatoes (boiled) – 2 no
  • Lime Juice – 1 tsp or to taste
  • Green peas (mashed) – 2 Tbsp
  • Paneer (Crumbled) – 1/4 Cup tightly packed
  • Chanadal(wash, pressure cooked till just tender) – 1/4 Cup to get 1/2 Cup of cooked dal
  • Green Chillies – 6 or to taste
  • Ginger – small piece
  • Garlic – 1 fat clove
  • Cilantro – 1/4 Cup
  • Spring Onion greens – 2 Tbsp
  • Capsicum (finely chopped) – 2 Tbsp
  • Oil – as required for shallow frying or deep frying.
  • Salt – 3/4 tsp or to taste
  • Cumin Powder – 1/2 tsp
  • Dry Mint Leaves – 1/2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Sugar – 1 tsp or to taste
  • Chaat Masala Powder – 1/2 tsp
  • Bread Crumbs – 3 Tbsp
  • Cashew (halves) – 10 no

Process:
For blanching Spinach & Frnugreek Leaves:

  • Bring 3 Cups of water to a boil.
  • Add Spinach and let it sit in the boiling water till it picks up nice bright green color.
  • Then remove it immediately from the water and put into ice cold water to stop the cooking process.
  • Repeat the process with the fenugreek leaves.
  • Once you have blanched the leafy vegetables, squeeze them hard to remove all the extra water.
  • Keep them ready.

For Cooking the Dal:

  • Into a pressure cooker add the washed Chana dal and 1 Cup of water.
  • Pressure cook for 4 whistles.
  • Force release the pressure of the pressure cooker by running under the cold water.
  • Be very careful while you do this.
  • Once all the steam is out, drain the water from the dal and keep the dal ready.
  • Dal should be tender but not mushy.

Procedure:

  • Into a blender add green chillies, ginger and garlic,green peas and make a coarse paste.
  • Heat a medium skillet with 2 tsp of oil.
  • Add cumin powder, giner garlic green peas paste that we ground.
  • Fry for a min.
  • Add capsicum, spring onion greens, onion.
  • Cook for 3 mins or till the onion becomes traslucent.
  • Remove the mixture from heat and transfer into a bowl to cool off quickly.
  • Meanwhile, into a food processor add blanched spinach, boiled potato, paneer, ccooked dal.
  • Pulse it till you get a smooth paste.
  • Add this to the cooked green masala paste.
  • Add Bread Crumbs, chaat masala powder, sugar, garam masala powder, dry mint leaves, salt, lime juice, cilantro.
  • Mix well until combined properly.
  • You will get a sticky paste.
  • Grease your hands lightly with oil and shape the mixture into 3 inch round patties.
  • Stick a cashew at center of each patty.
  • Get ready with all the patties.
  • Heat a pan with few Tbsp of oil.
  • Place the shaped Kebab one after other on the pan.
  • Fry till golden on both the sides.
  • Serve them as such or with green chutney/ tamarind chutney
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