Hara Bhara Kebab हरा भरा कबाब

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 .
• 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.