Meal Prep · North Indian
Hara Bhara Kebab
A vibrant, healthy, and flavorful vegetarian kebab, perfect as an appetizer or snack from North India.
Ingredients
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Step-by-step- Blanch spinach in hot water for 2 minutes, immediately transfer to ice water, then squeeze out all excess water thoroughly and chop finely or blend into a coarse paste. Blanch green peas and mash them.
- In a large mixing bowl, combine the blanched spinach, mashed green peas, mashed potatoes, grated paneer (if using), chickpea flour, chopped green chili, grated ginger, cumin powder, coriander powder, garam masala, amchur, salt, and chopped fresh coriander leaves.
- Mix everything together thoroughly to form a firm, cohesive mixture. If the mixture feels too wet, add a little more chickpea flour or a tablespoon of breadcrumbs.
- Divide the mixture into equal portions and shape them into flat, round patties (kebabs). Gently press a cashew half onto the center of each kebab for an elegant garnish.
- Heat oil in a non-stick pan over medium heat. Carefully place the kebabs in the pan, ensuring not to overcrowd. Shallow-fry them until golden brown and crispy on both sides, about 3-4 minutes per side.
- Serve the Hara Bhara Kebabs hot with your favorite mint chutney, tamarind chutney, or tomato ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9 g |
| Carbohydrates | 32 g |
| Fat | 13 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked kebabs in an airtight container. Reheat gently before serving.
Freezer Up to 2 months
To freeze uncooked kebabs, arrange them on a tray and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between layers. Cook directly from frozen, adding a few extra minutes to cooking time. Cooked kebabs can be frozen for up to 1 month.
Reheat Stovetop/Air Fryer
Reheat cooked kebabs in a pan over medium heat until warmed through and crispy, or in an air fryer at 180°C (350°F) for 5-7 minutes for best crispness. Microwave reheating is quicker but may result in less crisp texture.
Chef’s Corner
- Ensure all excess water is squeezed out from the blanched spinach to prevent the kebab mixture from becoming soggy and difficult to bind.
- For a healthier alternative, you can bake or air-fry the kebabs instead of shallow frying. Bake at 180°C (350°F) for 15-20 minutes, flipping halfway, or air-fry at 180°C (350°F) for 10-12 minutes.
- Adjust the amount of green chili according to your preferred spice level. A pinch of black pepper can also enhance the flavor.
- If the mixture feels too loose, adding a tablespoon of roasted chickpea flour (sattu) can help bind it well and add a nutty flavor.
