Introduction:

 

Let me take you on a journey to my grandmother's kitchen, where the aroma of spices filled the air, and every meal was a celebration of flavors. It was during one such family gathering that I first discovered the delightful Hara Bhara Kabab. As a child, I was intrigued by the vibrant green color of these kababs and couldn't resist taking a bite. The burst of flavors from the fresh herbs and aromatic spices left a lasting impression on me. Since then, Hara Bhara Kabab has been a favourite dish of mine, bringing back cherished memories of those joyous moments spent with loved ones.

 

 

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Ingredients:

 

For the Kebab:

• 1 tbsp Oil
• 1 tbsp Ghee
• 1 tsp Cumin Seeds
• 2-3 Green Chilies, finely chopped
• 2-3 tsp Ginger, finely chopped
• 1 Carrot, chopped
• 1 cup Boiled and Mashed Peas
• 1 cup Boiled and Pureed Spinach Leaves
• 1 tsp Cumin Powder
• 1/2 tsp Yellow Chili Powder
• 1/2 tsp Garam Masala
• 1 cup Boiled and Mashed Potatoes
• 2 tsp Corn Flour
• Handful of Dry Fenugreek Leaves Powder

For the Stuffing:

• 3-4 Cashew Nuts, chopped
• 4-5 Raisins, chopped
• 1 pinch Garam Masala
• Salt to taste
• 1 Green Chili, chopped
• Ginger, chopped
• Coriander Leaves, chopped
• 1 tsp Lemon Juice

 

Instructions:

 

Prepare the Kebab Mixture:

• Step 1: Heat oil and ghee in a pan. Add cumin seeds and let them crackle.
• Step 2: Saute chopped green chilies and ginger until fragrant.
• Step 3: Add chopped carrots and boiled mashed peas. Cook until softened.
• Step 4: Mix in boiled pureed spinach leaves.
• Step 5: Season with cumin powder, yellow chili powder, and garam masala. Cook until the mixture dries out.
• Step 6: Transfer the mixture to a bowl and let it cool.
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Prepare the Potato Mixture:

• Step 7: Boil potatoes until tender, then grate them.
• Step 8: Add salt, cornflour, and dry fenugreek leaves powder to the grated potatoes. Mix well.
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Prepare the Stuffing:

• Step 9: In a bowl, mix chopped cashew nuts, raisins, garam masala, salt, chopped green chilies, ginger, chopped coriander leaves, and lemon juice.
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Shape the Kebabs:

• Step 10: Moisten your hands with water. Take a portion of the green mixture and flatten it on your palm.
• Step 11: Place a spoonful of the prepared stuffing in the center and enclose it to form kebab balls. Top each kebab with a cashew nut.
• 

Fry the Kebabs:

• Step 12: Heat ghee and oil in a pan for shallow frying.
• Step 13: Carefully cook the kebabs until golden brown and crisp on both sides.
• 

Serve:

• Step 14: Serve the Hara Bhara Kebab with Cashew Stuffing hot, accompanied by yogurt dip or chutney.
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Enjoy the delightful burst of flavors in every bite of these Hara Bhara Kababs with Cashew Stuffing, a cherished favorite for vegetarians and meat-lovers alike!

 

 

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About the Recipe:

 

Hara Bhara Kabab is a popular vegetarian snack from Indian cuisine, known for its vibrant green color and nutritious ingredients. Made primarily from spinach, peas, potatoes, and a blend of aromatic spices, these kababs are not only delicious but also packed with health benefits. The combination of fresh herbs like coriander and mint lends a refreshing flavor to the kababs, while ingredients like ginger, garlic, and green chilies add a spicy kick. Hara Bhara Kabab is typically shallow-fried or grilled to perfection, resulting in a crispy exterior and a soft, flavorful interior. It is often served as an appetizer or snack, accompanied by tangy chutneys or yogurt dip.

 

 

Cooking Tips:

 

1. Blanch the spinach: To retain the vibrant green color of the kababs, blanch the spinach leaves in hot water for a few seconds, then immediately transfer them to ice-cold water to stop the cooking process.
2. Use boiled potatoes: Ensure that the potatoes are boiled until tender and mashable, as they serve as the binding agent for the kababs.
3. Adjust spice levels: Customize the spice level of the kababs according to your preference by adjusting the quantity of green chilies or omitting them altogether for a milder flavor.
4. Add breadcrumbs: Adding breadcrumbs to the kabab mixture helps absorb excess moisture and gives the kababs a firmer texture.
5. Chill the mixture: Refrigerate the kabab mixture for at least 30 minutes before shaping to make it easier to handle and prevent them from falling apart during frying or grilling.
6. Use a non-stick pan: If shallow-frying the kababs, use a non-stick pan and brush it lightly with oil to prevent sticking and ensure even cooking.
7. Grill for a smoky flavor: For a smoky flavor, grill the kababs on a barbecue or in an oven until charred marks appear, giving them a deliciously rustic taste.
8. Serve hot: Enjoy Hara Bhara Kabab hot off the grill or pan, garnished with fresh coriander leaves and a squeeze of lemon juice for an extra burst of flavor.

 

 

Pairing Guide:

 

Hara Bhara Kabab pairs well with a variety of accompaniments, such as:

 

• Mint chutney
• Tamarind chutney
• Tomato ketchup
• Yogurt dip (raita)
• Green coriander chutney
• Pickled onions or cucumber salad
• Lemon wedges for a tangy twist

 

 

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Frequently Asked Questions (FAQs) about Hara Bhara Kabab:

 

1. What is Hara Bhara Kabab? Hara Bhara Kabab is a popular vegetarian snack from Indian cuisine made with spinach, peas, potatoes, and a blend of spices, shallow-fried or grilled until crispy on the outside and soft on the inside.

2. Can I make Hara Bhara Kabab ahead of time? Yes, you can prepare the kabab mixture in advance and refrigerate it for up to 24 hours. Shape and cook the kababs just before serving for the best results.

3. Are Hara Bhara Kababs healthy? Hara Bhara Kababs are nutritious as they are made with spinach, peas, and potatoes, which are rich in vitamins, minerals, and fiber. However, the cooking method (frying or grilling) and portion size will determine their overall healthiness.

4. Can I bake Hara Bhara Kababs instead of frying them? Yes, you can bake Hara Bhara Kababs in a preheated oven at 180°C (350°F) for 20-25 minutes or until golden brown, flipping them halfway through for even cooking.

5. What is the origin of Hara Bhara Kabab? Hara Bhara Kabab originated in the Indian state of Punjab and is a popular vegetarian appetizer served in restaurants and homes across India.

6. Can I freeze Hara Bhara Kababs? Yes, you can freeze Hara Bhara Kababs after shaping them into patties. Place them on a baking sheet lined with parchment paper, freeze until firm, then transfer them to a resealable plastic bag or airtight container for up to 1 month. Thaw before cooking.

7. What can I substitute for spinach in Hara Bhara Kabab? If spinach is not available, you can use other leafy greens like kale or fenugreek leaves (methi) as a substitute.

8. Are Hara Bhara Kababs gluten-free? The traditional recipe for Hara Bhara Kabab uses breadcrumbs as a binding agent, which may contain gluten. To make them gluten-free, use gluten-free breadcrumbs or skip the breadcrumbs altogether and adjust the consistency of the mixture accordingly.

9. Can I use frozen peas for Hara Bhara Kabab? Yes, you can use frozen peas for convenience. Thaw the peas before using them in the recipe and ensure they are well-drained to prevent excess moisture in the kabab mixture.

10. Is Hara Bhara Kabab suitable for vegans? Hara Bhara Kabab can be made vegan-friendly by omitting the yogurt and ghee (clarified butter) used for marination and frying. Instead, use dairy-free yogurt and oil for frying.

 

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