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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 mins
Cook Time10 mins
Total Time25 mins
Course: snacks/starters
Cuisine: Awadhi cuisine
Keyword: hara bhara kabab, kabab, spinach
Servings: 5 people
Author: anjanaskc


  • 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


  • 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.


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).