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.