Hara Bara Kebab

for blanching spinach

• ▢ 2 cups fresh spinach leaves or 100 grams

• ▢ 1.5 to 2 cups water for blanching

• ▢ 1 to 1.5 cups cold water

for cooking potatoes and green peas

• ▢ 2 medium large potatoes or 200 to 215 grams

• ▢ ½ cup green peas or 150 grams , 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

INSTRUCTIONS

Blanching spinach

• Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tongs and keep the leaves in cold water for 1 minute. 

• Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water.

• Finely chop the spinach and keep aside.

Other preparations

• Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don’t over roast or darken the gram flour.

• Steam or boil the potatoes and peas in a pressure cooker or pan (pressure cooker details mentioned above in the step wise pics). 

• Crush chopped ginger and green chillies in a mortar-pestle to a paste. 

Making hara bhara kabab

• In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green-chili paste.

• Mash the kabab mixture with a potato masher or with a wooden spoon.

• Add all the dry spice powders, roasted gram flour and salt. Mix the kabab mixture very well. 

• Shape into round patties. Press a cashew halve on each patty.

• Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Once done then place them on kitchen paper towels.

• Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.