Hara Bhara Kebab

45 Minutes
Prep: 15 minutes + soaking | Cook: 30 minutes | Servings: 2

Ingredients

For chana dal mixture

½ cup chana dal, soaked

½ inch-ginger, finely chopped

2 garlic cloves, finely chopped

3 green chillies, roughly chopped

1 bay leaf

4-5 black peppercorns

2-3 cloves

Salt to taste

1 tbsp ghee

For blanching spinach

1 bunch spinach

Salt to taste

A pinch of cooking soda

For kebab mixture

1 tbsp ghee

1 tsp black cumin seeds

Spinach puree

Chana dal paste

2 tbsp gram flour/besan, roasted

Ghee for shallow frying

For the filling

1 cup paneer, crumbled

4-5 cashew nuts, finely chopped

7-8 mint leaves, finely chopped

2-3 green chillies, finely chopped

Salt to taste

½ tsp black pepper powder

½ tsp nutmeg powder

½ inch-ginger, grated

Assembling

Ghee for shallow frying

Dahi & alsi chutney (curd & flax seeds)

Process

For chana dal mixture

  • In a pan add 1 cup water, soaked chana dal, ginger, green chillies, garlic, bay leaf, black peppercorns and cloves. Cook well for 6-7 minutes on high flame.
  • Let it cool down and transfer it into a mixing jar and grind into a fine paste.
  • While grinding it add salt and ghee for smoothening.
  • Pass the paste through a strainer for the smooth texture and keep side till further use.

For blanching spinach

  • In a pan, add water, salt and soda, let it come a boil and then add spinach.
  • As it cooks transfer it into an ice water for stop the cooking process.
  • As it cools down, transfer it into a mixing jar and make a puree and keep aside till further use.

For the kebab mixture  

  • Heat ghee in a pan, add black cumin seeds let them splutter. Add spinach puree, mix well.
  • Add chana dal paste, mix well. add besan and mix well until incorporates.
  • Spread the mixture in a plate and keep it in the refrigerator for 10-15 minutes to cool down.

For the fiilling

  • In a mixing bowl, add paneer, cashew nuts, mint leaves, green chillies, salt, black pepper powder, nutmeg powder and ginger. Mix everything well.

Assembling

  • Take the mixture out of the refrigerator, divide each of them into lemon sized balls.
  • Take the ball, make a well in between, add in the paneer filling, close it well and make a kebab.
  • Heat ghee in a pan for shallow frying, add the prepared kebabs and fry till brown on each side.
  • Transfer hot in a plate. Serve hot with dahi & alsi ki chutney.

 

 

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