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Hara Bhara Kabab Recipe I How To Make Hara Bhara Kabab

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Hara bhara kabab -Mildly spiced Spinach, Peas and Potato Patties – from North India

Hara bhara kabab is the most popular vegetarian kabab of North India, you can find this in every restaurant’s menu card. Addition of spinach, cottage cheese and peas make it healthy and rich in Iron, Folic Acid , Calcium and Fiber. It is mildly flavored and easy to cook and easy to digest.you can also use these kabab to make healthy burgers for children.

There are few versions and variations of making these kabab, today I am sharing my hassle-free way of making Hara Bhara Kababs.

How To Make Hara Bhara Kabab

To make these hara bhara kabab first we have to blanch the spinach leaves in hot boiling water till they wilt and then immedietely add  them in ice cold water . This step is done to retain the bright green colour of the spinach leaves. Grind green peas and green chilies along with spinach leaves.
Now saute semolina and the spinach mix for few minutes to dry the mixture. Let this mixture cool down then add mashed boiled potatoes , paneer and the remaining spices and mix well.
Shape into round kabab and pres a cashew piece in the center. Now shallow  fry the kabab till nice light golden in colour. Don’t over cook else the color will become brown instead of green.
Serve hara bhara kabab with dahi chutney , ketchup or any dip of your choice.
Do try this and these Delicious recipes-
hara bhara kabab

 

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5 from 2 votes

Hara Bhara Kabab (Spinach and Green Peas Patties)

delicious soft cutlets made with spinach, peas ,potato and paneer
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: snacks/starters
Cuisine: Awadhi cuisine
Keyword: hara bhara kabab, kabab, spinach
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 20 leaves Spinach leaves/ palak patta
  • 3/4 cup Green Peas / Hari Matar boiled
  • 2 Potatoes / Aloo boiled
  • 1/2 cup Paneer / Cottage Cheese crumbled
  • 1.5 tsp Semolina/Cream of Wheat/Sooji
  • 3 Green chilies/Hari Mirch
  • 5 Cashew Nuts / Kaju
  • 1/3 tsp Garam Masala Powder
  • 1/2 tsp Salt / Namak
  • 3/4 tsp Chat masala
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • To Fry Refined Oil or Ghee

Instructions

  • Wash and remove the stalks of spinach,use the tender leaves only.
  • Boil enough water in a pan and add 1/2 tsp sugar ,when water start boiling add in the spinach and wait till the leaves wilt and change the colour(don’t overcook)
  • Drain and refresh with cold water ,and squeeze all the water from the spinach leaves,by pressing in between a cloth napkin.soak the cashew halves in water
  • Now grind the boiled peas and green chilies in the mixer,without adding any water.
  • Then add spinach leaves and grind again, remove the paste in a bowl
  • Heat 1.5 tsp ghee(clarified butter)in a non stick pan and then add cumin seeds .
  • When it become red ,then add in the spinach paste and saute for few seconds on medium heat.
  • Now add semolina and saute till it start leaving the pan (approx.for a minute) .
  • Remove the mixture from the pan and let it cool down completely.
  • Now add mashed potato,cottage cheese and spices and mix well.
  • Make 10 balls from the mixture and shape into round pattices,press a cashew in the centre.
  • Heat 3 tbsp oil or ghee in a non stick pan and shallow fry the pattice on medium heat till golden in colour.
  • Drain on a paper napkin and serve hot.
  • Serving Suggestions – Serve with a tangy dip or ketchup.

Notes

My Notes-
1-You can skip the cooking process of the spinach puree (step 6 to 9)and directly add it in the potato and paneer mixture.
2-You may substitute semolina with corn flour or roasted gram flour (add it at step-10).
 

Reader Interactions

Comments

  1. Anonymous

    Made these yummy kababs today. We all enjoyed them. They were melt in mouth. Healthy and delicious. Thanks aunty.

  2. Prathima Rao

    An all time fav & most ordered indian starter in restaurants!! Your version looks even better than restaurant versions..I am craving for them now 🙂
    Prathima Rao
    Prats Corner

  5. WeR SAHM

    delicious clicks… I always prefer to make this yam roast during weekend lunch to eat hot n crisp right from the pan.,..

  11. Anonymous

    Thank you for the wonderful post. I am into sattvik khana as well and am fairly new to it. Your step by step pictorial makes it much more easier for us. can you start doing that again pretty please.

    I have tried many recipes they come out great. Hare Krishna

    shubha

5 from 2 votes (2 ratings without comment)