Spinach-Paneer Hara bhara Kabab

Indian Vegetable cutlets made with spinach and cottage cheese
Spinach-Paneer Hara bhara Kabab pinit View Gallery 1 photo

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

Difficulty: Intermediate Cook Time 45 mins
Servings: 5


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.




Other Ingredients


Prepare the Kabab Mix and shape into patties :

    1. Mix all the vegetables
    2. Add the spices
    3. Mix well to ensure that spices are spread evenly across the mixture
    4. Add the bread crumbs, corn flour paneer and salt
    5. Mix well again and taste. Adjust salt and spice level.
    6. Make balls of 2 inch diameter with the dough by rolling in the palm of your hands
    7. 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
    8. Press along the edges to Smoothen the kabab ends


Shallow Frying the Kababs :

    1. Heat a non stick frying pan with thick bottom
    2. Add 3 tablespoon oil
    3. Once the oil has heated, lay the patties flat in the oil
    4. Increase the heat to medium level
    5. 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.
    6. Look for light brown color on the kababs that will indicate the kababs are ready to be removed from the pan.
    7. It may take about 7-8 minutes for one batch of 8 kababs to be fried to the right level
    8. Remove the kababs on to a plate covered with paper towel to absorb the extra oil
    9. Serve hot with Coriander-mint chutney, Tamarind-date chutney or Tomato Ketchup for dipping.


  1. The kababs are best enjoyed when they are hot and fresh.
  2. You can prepare the kabab mixture beforehand and store in the refrigerator. Remove from the refrigerator at least 2-3 hours before frying.
Keywords: Kababs, Vegetarian, Hara Bhara, Hariyali, Appetizer, Starter.

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