Spinach-Paneer Hara bhara Kabab is vegetarian patty served as an appetizer or tea time snacks. These Kababs are made with boiled potatoes, spinach, green peas, Paneer ( cottage cheese) and a mix of spices. This recipe is a variation of the Indian Vegetarian Hariyali Kababs. The recipe calls for shallow frying that gives a nice crispy coating to the kababs. The spinach and peas add a fresh green color to the Kababs – hence the name Hara Bhara Kabab.
The mashed potato forms the main binding agent in this recipe. The addition of bread crumbs and a little corn flour gives crunchiness to the outer layers. The vegetables make it healthy and provide the fiber content. Paneer adds a milky flavor to the kababs that complements well with the spices.
This recipe offers a good mix of carbs, proteins and fibers with a nice aroma of garam masala and spices. The kababs can be served with Coriander-mint chutney, Tamarind-date chutney or Tomato Ketchup for dipping.
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Spinach-Paneer Hara bhara Kabab
A crispy vegetarian kabab that is loved by kids and adults alike. The
Spinach-Paneer Hara bhara Kabab combines the healthy goodness of spinach, green peas, paneer and potato to create a crispy Patty that is a tasty tea time snack or an appetizer. These kababs can also form a patty for burgers and sandwiches.
Prepare the Kabab Mix and shape into patties :
- Mix all the vegetables
- Add the spices
- Mix well to ensure that spices are spread evenly across the mixture
- Add the bread crumbs, corn flour paneer and salt
- Mix well again and taste. Adjust salt and spice level.
- Make balls of 2 inch diameter with the dough by rolling in the palm of your hands
- Once the balls are formed with even consistency and there are no air pockets, press them gently using the palms of both hands to form a half inch thick flat patty that is circular in shape
- Press along the edges to Smoothen the kabab ends
Shallow Frying the Kababs :
- Heat a non stick frying pan with thick bottom
- Add 3 tablespoon oil
- Once the oil has heated, lay the patties flat in the oil
- Increase the heat to medium level
- Let the kababs fry for about 3 minutes on each side. The time needed to get the right level of crust and color could vary based on the flame and type of pan used.
- Look for light brown color on the kababs that will indicate the kababs are ready to be removed from the pan.
- It may take about 7-8 minutes for one batch of 8 kababs to be fried to the right level
- Remove the kababs on to a plate covered with paper towel to absorb the extra oil
- Serve hot with Coriander-mint chutney, Tamarind-date chutney or Tomato Ketchup for dipping.
- The kababs are best enjoyed when they are hot and fresh.
- You can prepare the kabab mixture beforehand and store in the refrigerator. Remove from the refrigerator at least 2-3 hours before frying.