Hara bhara kabab / veg hara bhara kebab / veg kabab

 Hi, this recipe was really delicious and made the kitchen smell so good! However, next time, I would add the seeds of my green chilli and a bit more of the spices as it was a bit mild. I have made recipes from hebbars kitchen before and I would definitely recommend them to anyone as they have pictures to follow along with the recipe, which is very helpful so go and check them out. The original recipe suggests that you vary the vegetables to make it more nutritious and healthy, but if you want them to be a vibrant green make sure to only use green veg. If you are not to fussed about the colour, use a variety of vegetables of all colours. Also, if you have spare kebab mixture, keep it in the fridge or if making in advance store mixture in the fridge until needed. Additionally, if the kababs are breaking in oil, add more bread crumbs and mix well. Finally, the author of this recipe says that these kebabs are best spicy and green!! Enjoy!!

Dietary Info:

-Contains Nuts {Eliminate the cashew if your still want to try  the kebabs}

-Contains Dairy {In the cottage cheese. Paneer is lower in lactose but it does still contain it. However, if you were really keen there are recipes online for lactose-free paneer}

-May Gluten {May because some breadcrumbs have gluten and others don't.You can buy gluten-free breadcrumbs and cornflour is naturally gluten-free}

-Suitable for Vegetarians

-Unsuitable for Vegans {Unless you make it Dairy-Free}

Makes: 11 Kebabs

Serving: 2 Kebabs

Leftovers: Incorporate kebabs into salads, on a pitta bread is also delicious and with any leftover gnocchi is another treat!

Ingredients:

-1 bunch palak leaves / spinach / baby spinach {Make sure to blanch this first, I have got the instructions off of the original blog post, here's how to do it:

*Firstly, blanch palak {spinach} leaves by boiling palak {Spinach} for 2 minutes in water
*Squeeze off excess water and keep aside.}

-2 tsp oil

-1 green chilli / hari mirch, finely chopped {Mine was 15-20g}

-1 capsicum, finely chopped {This is a pepper/bell pepper, If you want a vibrant green colour use a green pepper. I used a medium sized green pepper, 175g}

-3/4 cup beans, chopped {100g} {Use green beans for the colour.}

-3/4cup peas, fresh / frozen {100g] {I used frozen peas}

-2 potato, boiled and grated {about 300g of potatoes. When boiling, don't cut the potatoes too small as it will make them harder to grate. Also, don't make them super soft as it will also make it harder to grate}

-3/4 cup paneer / cottage cheese, crumbled {200g} {I used low fat cottage cheese}

-3tbsp coriander leaves, finely chopped

-1tbsp corn flour

-2tbsp breadcrumbs

-1/2tsp kashmiri chili powder / lal mirch powder

-1/2tsp coriander powder / dhaniya powder

-1tsp aamchur / dry mango powder {We don't have any of this so I couldn't add any}

-1/2tsp garam masala powder

-1/4tsp turmeric / haldi

-salt to taste

-1 cup breadcrumbs, to coat

-8 cashews, halved

-oil for deep frying {Not necessary, for you can bake them instead. I did}

Method:

1: Firstly, in a large kadai {frying pan or wok} heat the oil and add your green chilli. {Make sure your potatoes are boiled and your spinach blanched! Tip: While boiling the spinach, chop up your chilli, pepper and beans}

2: Also, add in the capsicum and saute till all the moisture disappears. {I couldn't really see too much moisture. So, if you have the same problem I would recommend frying for 3-4mins}

3: Further, add in the beans and peas. Saute well until the moisture disappears or for 5mins.

4: Transfer to the blender and allow to cool completely. {I just popped it into the fridge while I grated my potatoes and measured out cottage cheese/paneer}

5: Blend to coarse paste along with blanched palak {spinach}.

6: Transfer the blended paste into a large mixing bowl.

7: Also, add the grated potato, paneer {Or cottage cheese} and coriander leaves.

8: Further, add the corn flour and breadcrumbs.

9: Add in the spices and salt. Mix well. {If your cottage cheese is still visible, put back into the blender until all white spots have been blended in}

10: Grease your hands with oil and make small patties.

11: Cover the patties with bread crumbs and garnish with a cashew in the centre. {If baking, place onto a lined baking tray}

12: Now deep fry the prepared patties into hot oil. Alternatively, as a healthier option, pan fry or bake in the oven at 180℃/160℃ fan/355℉/Gas 4 for 10-15mins. {Make sure to preheat your oven! Mine took around 20-25mins but the lady who sent us this recipe said that they do firm up a bit as they cool so even though mine were still a bit squishy I took them out.}

13: Fry on medium hot oil, stirring occasionally.

14: Drain the fried hara bhara kabab onto the kitchen towel.

15: Finally, serve hara bhara kabab hot with sauce and masala tea. {I served it with some red pesto and gnocchi and a side salad. Not very traditional but still yummy!}