Hara Bhara Kabab is a healthy vegetarian appetizer made with a blend of spinach, green peas, potatoes, paneer, and Indian spices. It is crisp on the outside and mouth-melting on the inside. Sharing 3 easy ways to make it at home – pan-fry, air-fry, and baking.
What is Hara Bhara Kabab?
Hara means Green, Bhara means full or stuffed, and Kabab heare means patty or tikkis. These kababs get the green color from the spinach and richness from the paneer and potatoes. Each patty is studded with a whole cashew and pan-fried or deep-fried to perfection.
The Ingredient List.
1. Spinach: Fresh spinach not only adds a vibrant green color to the kebabs but also infuses them with a distinctive earthy flavor. Rich in iron and vitamins, spinach brings a nutritious boost to this vegetarian delight.
2. Green Peas: Sweet and tender green peas contribute a delightful burst of sweetness and texture to the kebabs. Packed with vitamins, minerals, and fiber, they enhance the overall nutritional profile of the dish.
3. Potatoes: Potatoes serve as the binding agent for the kebab mixture, ensuring a perfect, cohesive texture. Beyond their practical role, they provide a comforting, starchy base and a satisfying mouthfeel to each bite.
4. Herbs and Spices: Aromatic herbs like cilantro and mint, along with spices such as cumin and coriander, elevate the kebabs with their fragrant and robust flavors. This carefully curated blend adds depth and complexity to the dish.
5. Roasted Besan: It absorbs excess moisture, ensuring the kebabs hold their shape during cooking as well as adding some protein to the appetizer.
6. Ginger-Garlic Paste: Infusing the kebabs with a subtle warmth and depth of flavor, the ginger-garlic paste enhances the overall taste profile. Its aromatic qualities add a savory note to complement the freshness of the greens.
7. Spices: Basic Indian spices like garam masala, coriander powder, fennel seeds, and amchur powder add flavor to the kababs.
8. Cooking Oil: Whether for pan-frying or baking, a neutral cooking oil ensures the kebabs achieve the perfect golden brown exterior. It plays a crucial role in achieving the desired texture and appearance.
9. Cashews: Hara Bhara Kebab is known for having a whole cashew pressed in the middle. You can skip it if you want it nut-free or if it is unavailable.
Steps to make them.
Full recipe details are given at the end of the post.
- Step 1- steam the greens.
- Step 2- Process it into a fine paste.
- Step 3- Smash boiled potato and grate the paneer.
- Step 4 – Cook the the spices.
- Step 5- Mix everything with roasted besan.
- Step 6- Shape them into tikkis and press one cashew on each one.
- Step 7- Cook on the skillet until golden brown on both sides.
- Step 8 -Serve hot with a side of chutney and ketchup.
Tips to make the best Hara Bhara Kabab
To ensure your Paneer Hara Bhara Kebabs turn out exceptionally delicious, follow these tips:
- Fresh Ingredients: Use fresh spinach, green peas, and paneer for optimal flavor. Fresh ingredients contribute to the vibrancy and taste of the kebabs.
- Properly Cooked Vegetables: Ensure the green peas and spinach are properly cooked before mashing and incorporating them into the mixture. This helps achieve the right texture and avoids any raw taste.
- Well-Drained Ingredients: Squeeze out excess water from blanched spinach and boiled green peas to prevent the mixture from becoming too wet. Excess moisture can affect the kebabs’ consistency.
- Mash Thoroughly: Mash the potatoes, and paneer thoroughly to create a smooth and consistent mixture. This helps in achieving a cohesive texture for the kebabs.
- Balanced Spices: Pay attention to the balance of spices. Adjust seasonings to your taste preference, ensuring a harmonious blend of flavors.
- Correct roasted besan ratio: Use an appropriate amount of besan to bind the mixture. Too little can result in a sticky texture, while too much can make the kebabs dry. Add gradually and adjust as needed.
- Chilling the Mixture: Refrigerate the kebab mixture for at least 20 minutes before shaping if necessary. Chilling helps the mixture firm up, making it easier to shape and preventing the kebabs from falling apart during cooking.
- Uniformly Shaped Kebabs: Shape the kebabs uniformly to ensure even cooking. This also enhances the visual appeal of the dish.
- Choose the Right Cooking Method: Whether pan-frying, baking, or air frying, choose a cooking method that aligns with your preferences. Each method can yield delicious results, so pick the one that suits your taste and dietary preferences.
- Serve Fresh and Hot: Serve them immediately after cooking for the best taste and texture. Freshly made kababs are more flavorful and enjoyable.
- Accompanying Sauces: Pair the kababs with complementary sauces like mint chutney, tamarind sauce, or yogurt dip to enhance the overall dining experience.
By following these tips, you’ll be well on your way to creating the best Hara Bhara Kababs – flavorful, well-textured, and sure to impress your taste buds!
Storage tips.
To ensure the freshness and quality of your Hara Bhara Kabab, follow these storage guidelines:
Short-Term Storage: If you plan to consume the kababs within a day or two:
- Refrigeration: Place the cooked kababs in an airtight container and store them in the refrigerator. They can be refrigerated for up to 2-3 days.
- Reheating: When ready to eat, reheat the kababs in a preheated oven or on a stovetop for a few minutes until they are heated through. This helps restore their texture and flavors.
Long-Term Storage: For an extended shelf life:
- Freezing: Arrange the cooked and cooled kababs in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe, airtight container or zip-top bag. Label with the date for easy reference.
- Reheating from Frozen: When you’re ready to enjoy the kababs, thaw them in the refrigerator overnight. Reheat in the oven or on the stovetop until thoroughly heated. Avoid microwaving as it may compromise the texture.
Tips for Storage:
- Ensure the kababs are completely cooled before storing them to prevent condensation inside the container.
- Place a layer of parchment paper between stacked kababs to prevent them from sticking together.
- If freezing, remove as much air as possible from the container to minimize freezer burn.
By following these storage tips, you can enjoy the deliciousness of your Hara Bhara Kababs even when prepared in advance or stored for a more extended period
Best way to eat Hara Bhara Kabab
- Dunk these patties in green chutney or ketchup.
- Serve as an appetizer.
- Enjoy it as a snack with chai.
- Makes healthy lunch for school or office.
Few ideas to enjoy Kababs.
Hara Bhara Kababs are versatile and can be enjoyed in various ways. Here are some creative ideas to make the most of these flavorful vegetarian delights:
- Kabab Wraps or Rolls: Stuff them inside whole wheat or multigrain wraps. Add some crisp lettuce, sliced tomatoes, and a dollop of mint yogurt sauce for a quick and satisfying kebab roll.
- Kabab Sliders: Miniature-sized buns or slider rolls paired with small Kebabs make for delightful appetizers or party snacks. Top with a slice of cheese and a hint of spicy sauce for extra flavor.
- Kabab Salad Bowl: Transform your kebabs into a wholesome salad bowl by placing them on a bed of mixed greens. Add cherry tomatoes, cucumber, and a drizzle of your favorite dressing for a nutritious and filling meal.
- Kebab Tacos: Fill soft taco shells with Kebabs and a variety of fresh toppings like diced onions, salsa, and guacamole. The combination of flavors adds a unique twist to traditional tacos.
- Kebab Buddha Bowl: Create a nourishing Buddha bowl by placing Hara Bhara Kebabs alongside quinoa or brown rice, roasted vegetables, and a drizzle of tahini or yogurt dressing. This balanced meal is both visually appealing and satisfying.
- Kabab Sandwich: Layer Hara Bhara Kebabs between slices of whole-grain bread or in a sub roll. Add crunchy lettuce, tomatoes, and a zesty sauce to create a flavorful and filling kebab sandwich.
- Kabab Platter: Serve the kebabs as part of a platter with assorted dips like mint chutney, tamarind sauce, and yogurt. Include sliced onions, lemon wedges, and fresh cilantro for a complete appetizer spread.
- Kebab Skewers: Thread mini Kebabs onto skewers with colorful bell peppers, cherry tomatoes, and mushrooms. Grill or bake for kebab skewers that are perfect for parties or gatherings.
- Kabab Stuffed Paratha: Use Hara Bhara Kebabs as a stuffing for whole wheat parathas. Serve with a side of raita or pickle for a delicious and satisfying meal.
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Hara Bhara Kabab Recipe
Hara Bhara Kabab
Ingredients
Spices to dry roast, see notes
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2-3 black peppercorns
- 2 cloves
Other Ingredients
- 4 cups packed fresh spinach
- ½ cup green peas fresh or frozen
- 3 fist size potatoes boiled and mashed
- 1 cup grated paneer
- 2-4 tablespoons roasted besan use as needed.
- 1 ” knob ginger
- 4-5 cloves garlic
- 2-3 green chilies
- 1 teaspoon garam masala
- Fistful fresh cilantro leaves with tender stems
- Fistful of fresh mint
- Salt to taste
- 1 teaspoon amchur powder
- Cooking oil for frying or baking
Instructions
- Dry roast spices: In a small pan, dry roast the spices mentioned on a very low flame until aromatic, about a minute. Cool it, pulse it in the blender, and set aside.
- Make ginger garlic and chili paste: grind the three ingredients to form a paste.
- Prepare the Greens: Wash the fresh spinach. Blanch peas and spinach in hot water for 2 minutes, then drain and squeeze out excess water. This step ensures the vibrant green color of the kebabs.
- Drain and squeeze out as much water as possible from the spinach. Now, grind the spinach, peas, cilantro, and mint in a food processor without adding any water.
Cook the paste:
- In a small tempering pan, add 1 teaspoon of oil and cook the green chili, and ginger garlic paste for 30 seconds. Add in the garam masala,1 teaspoon water, and cook it for 10 seconds. Switch off the flame and let it cool down.
Create the Kabab Base:
- In a large bowl, mash the potatoes and add grated paneer.
- Now add in the green mixture, 2 tablespoons roasted besan, garam masala, ginger garlic paste, mentioned ground spices, amchur powder, and salt, and mash it together until well-integrated, creating a smooth and consistent mixture. Mix thoroughly until all ingredients are evenly combined.
- Add more roasted besan if you are unable to form the kababs. You may use bread crumbs instead.
- Refrigerate the mixture covered for at least 20 minutes or up to 3 days in advance.
- Shape the Kababs: Take a small portion of the mixture and shape it into flat, round kebabs. Ensure they hold together well. If the mixture feels too sticky, you can add a bit more besan or bread crumbs. Add one cashew to each kabab.
Choose Your Cooking Method:
- Pan-frying: Heat oil in a pan over medium heat. Place the kababs in the pan and cook until both sides are golden brown.
- Baking: Preheat your oven to 375°F (190°C). Place the kababs on a baking sheet lined with parchment paper and bake for about 20-25 minutes or until they develop a crisp exterior.
- Air-frying: Pre-heat the Air Fryer at 350 degrees F / 180 deg C for 10 minutes. Brush the mesh tray with some oil and then place the kababs. Air-fry them for 10 minutes at 180 degrees. Flip them, brush some oil, and then again pop them back into the Air Fryer for 8-10 minutes or until golden brown on both sides.
- Serve Hot: Once cooked, serve the Hara Bhara Kebabs hot with mint chutney or yogurt sauce. Garnish with fresh cilantro and a lemon wedge for an extra burst of flavor.
Notes
- Swap ¼ cup bread crumbs for besan.
- You may skip roasting whole spices and use ¼th teaspoon coriander and fennel powder instead.
- Skip the paneer to make it vegan, use firm tofu instead.
- To make it nut-free skip the cashew on the top.
- Cooking the ginger garlic paste in oil with the masalas will brighten up the flavors in the kababs as compared to just adding them to the mashed potatoes.
- Taste the mixture and adjust the seasoning and spices to your taste.
- Squeeze out as much water as you can from the spinach or else the tikkis will fall apart. You can add more smashed potatoes or roasted besan if it happens.
comments and suggestions are welcome