Hara Bhara Kabab

Hara Bhara Kabab recipe | Veg Hara Bhara Kabab recipe | Restaurant style melt-in-mouth Hara Bhara Kabab detailed recipe with tips and video recipe

Hara Bhara Kabab , it is a vegetarian spiced patties made with a mix of Spinach, Veggies and Paneer/ Cottage Cheese . It’s very healthy and easy to make . It’s a perfect option for evening snack or party starter or can be stuffed in burger buns or sandwiches or even for those who hate veggies in their meal ….

Hara Bhara Kabab get it’s name by the healthy green Spinach. We have used other green vegetables also like Green Peas, Capsicum, French Beans , Potato and Paneer.

Some Notes :

  • Spinach leaves can be blanched then chopped and add to the recipe. Direct cooking is easy and will save lots of time.
  • Spice powders can be used as per taste.
  • Instead of Besan/ Chickpea flour, Corn flour or Corn Starch can be used.
  • Adding Paneer / Cottage Cheese to recipe is optional but highly recommended.
  • Kabab mixture can be stored in refrigerator for a day. Prepare in advance and Just roast/ fry and serve hot to guests..
  • Hara Bhara Kabab can be baked as well as grilled. Brush some oil on kabab and bake in a preheated oven on 180C for 10 to 12 mins both the sides.

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Checkout the Video recipe for Hara Bhara Kabab here…

Recipe Card for Hara Bhara Kabab

Hara Bhara Kabab

  • Servings: 12 to 14 pc
  • Difficulty: moderate
  • Rating: ★★★★★
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Hara Bhara Kabab is a delicious Vegetarian Variation of Kababs,made from Spinach, Green Veggies and Cottage Cheese. These Kababs are so nutritious, tasty. It makes for a great Indian snack or starter.

Ingredients

  • 2 tsp Oil
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Asafoetida
  • 1/2 cup chopped Onions
  • 1/4 cup chopped French Beans
  • 1/4 cup Green Peas
  • 1/4 cup chopped Capsicum
  • 1 tsp Ginger Chilli Paste
  • 2 cups Spinach , roughly chopped
  • 1/2 cup chopped Coriander
  • 3 to 4 Chopped Green Chillies
  • 1/2 tsp Black Salt
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Dry Mango Powder
  • 1/2 tsp Garam Masala
  • Salt
  • 1/2 cup Paneer / Indian Cottage Cheese, crumbled
  • 3 medium sized Potatoes, boiled, peeled and grated
  • 3 tbsp roasted Besan/ Chickpea Flour
  • 1/2 tsp Chaat Masala
  • 3 tbsp Bread Crumbs
  • Few Cashew nuts
  • 3 to 4 tsp Oil to roast

Directions

  • Heat 2 tsp Oil in a pan . Then add cumin seeds. Allow it to crackle fully.
  • Add Asafoetida / Hing. Then add chopped Onions. Saute on medium flame for few seconds .
  • Add chopped Beans, Green Peas and chopped Capsicum. Stir and cook on medium flame for half a minute.
  • Add ginger chilli paste. Mix . Cover and cook on slow to medium flame for 2 minutes.
  • If needed sprinkle some water, not more than 1 tsp.
  • Later, add chopped spinach. Again Cover and cook for few more seconds . Spinach leaves will leave water so no need to add water. If it looks dry or sticking sprinkle just 1 tsp water.
  • Later, add Coriander, Green Chillies, Black Salt, Cumin powder, Dry Mango Powder, Garam Masala, Salt. If green chillies are not spicy enough , add some red chilli powder too.
  • Mix well and cook for more a minute on medium to High Flame.
  • Switch off the flame and Allow to cool the mixture for few minutes.
  • Transfer the spinach and veggies mixture in a blender.
  • WITHOUT adding any water , grind the mixture into coarse paste. The paste shouldn’t be too coarse or too fine.
  • Transfer the paste in a mixing bowl or plate.
  • Add crumbled Paneer/ Cottage Cheese and grated boiled potatoes.
  • Also add roasted Gram Flour, Chaat Masala and little Salt.
  • Combine well. Form a soft , little sticky dough.
  • Add bread crumbs if mixture looks very soft and sticky. Don’t end up adding too much of bread crumbs or flour ..
  • With greased hands, shape into round patties.
  • Place a half Cashew in center and press a little. Prepare all patties like this.
  • Heat a tava/ pan . Pour a tsp oil and sread it.
  • Place Kababs on hot griddle. Cashew side will be cooked first.
  • Pour a tsp oil more and allow it to cook on slow to medium flame till crispy.
  • Here, for healthier version, I have pan roast the kababs . Kababs can be shallow fried or deep fried too. That time , coat the kababs with some more bread crumbs.
  • Turn the side and again cook till golden crispy. If needed add 1/2 tsp Oil again..
  • Serve Hara Bhara Kabab hot with Coriander Chutney or Mint Chutney or Tomato ketchup.
  • Notes ::

    • Spinach leaves can be blanched then chopped and add to the recipe. Direct cooking is easy and will save lots of time.
    • Spice powders can be used as per taste.
    • Instead of Besan/ Chickpea flour, Corn flour or Corn Starch can be used.
    • Adding Paneer / Cottage Cheese to recipe is optional but highly recommended.
    • Kabab mixture can be stored in refrigerator for a day. Prepare in advance and Just roast/ fry and serve hot to guests..
    • Hara Bhara Kabab can be baked as well as grilled. Brush some oil on kabab and bake in a preheated oven on 180C for 10 to 12 mins both the sides.

    .

    Hope you will like this recipe. I would love to listen from you all..

    Do try this recipe , and don’t forget to share your feedback with me.

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    Happy Cooking 🙂 🙂

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