A little extra green with little extra green veggies. A little extra flavourful with little extra spices. That’s how we make Hara-Bhara kebab (or kabab). This recipe is a sure-shot party hit. The best thing is that it doesn’t take much time in cooking. It means you can serve them hot to your guests without spending much time in the kitchen. Just prepare everything in advance.
STORY TIME
Once we invited a lot of guests to our home for dinner. By a lot of guests, I mean a family of 10. There were people of all age groups – from 5 to 45. We decided to cook everything at home. That was the first time when I was cooking for so many people. I mostly cook for just the two of us. Cooking something that can be enjoyed by everyone was giving me a lot of pressure. But I took a deep breath and made a list of items that need to be prepared.
For starters, I made my all-time party hit – loaded nachos and Hara-Bhara kebab. I made loaded nachos because that is something which can very well be enjoyed by the kids especially. I also made hara bhara kebab because it is not just delicious but cooks quite fast on the pan. No need for deep frying. Just put a big batch on a pan and shallow fry from both sides. I served them with green chutney and some thinly sliced onions. Everyone just went crazy after having it. They still talk about my hara bhara kebab. And one more thing, these tiny babies are quite filling too. That was a surprise. Now I also make it over the weekend. Just some hara bhara kabab and tea. No need to make dinner.
If you are wondering about the other items on the menu, I also made – Paneer Tikka Masala, Dhaba Style Dal Makhani, Jeera Rice, Naan (ordered from the restaurant), and Mini Mango Cheesecake for the dessert.
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ADJUSTMENTS YOU MAY WANT TO MAKE
VEGETABLES
The main ingredient for this recipe is spinach (palak). Apart from that, I add every possible vegetable that is green in color. Yes. You should know that I love green in my food. You can add capsicum, broccoli, zucchini, beans, peas, and coriander. All the vegetables have their unique flavor and when combined they create some kind of magic in the recipe. Plus, even if you don’t like any of these green veggies, don’t worry. The mixture gets blended and after that, you won’t even know what’s in there. Perfect for your kids too if they are fussy eaters.
BESAN
Ideally, this recipe needs besan or gram flour. This helps in binding all the ingredients and shape them into a patty. But when I was filming the recipe, I realized that I don’t have besan at home. Then, I replaced besan with sattu (flour made of roasted chana). It tasted awesome. Also, I add bread crumbs too in the recipe because I don’t like the flavor of a lot of besan. That is why I substitute some besan with bread crumbs.
HOW TO SERVE IT?
I always serve it with tangy ad minty green chutney which I make with some coriander, mint leaves, and curd. You must try it. Also, serve with some thinly sliced onions on the side. This whole combination makes these kebabs IRRESISTIBLE.
IS THIS RECIPE VEGAN?
Yes. Of course. The recipe for these kebabs is completely plant-based or vegan. But the chutney which I made had some curd in it. But you can totally substitute the curd in chutney with some vegan curd.
If you want more vegan recipe suggestions, try our Thai green curry, vegan banana walnut muffins, vegan dal makhani.
CAN WE FREEZE IT?
I guess you can. I never tried freezing them but I freeze potato cheese balls and they last in the freezer for up to a month. So, you shape these kebabs and put them in an air-tight container or zip lock bag. Freeze them in your freezer.
Otherwise, what I do, I make a big batch of the mixture, use some and then store the rest in the refrigerator. It lasts for 4 to 5 days. And the good thing is that it tastes even better after a couple of days.
MORE RECIPES FOR THE PARTY:
Now, grab all the ingredients because you are ready to make the tastiest hara bhara kebab at home. If you make it, please share the photos on Instagram (@marriedfriends) and tag us too. We love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin
Hara-Bhara Kebab with Extra Goodness.
Not just a regular Kebab.
Servings
Prep Time
Cook Time
Rest Time
Ingredients
Green Chutney
- A handful Coriander Leaves
- A few Mint Leaves
- 2 to 3 Green Chilli cut
- 1-Inch Piece Ginger cut
- 1/2 cup Curd
Blanch Spinach
- 150 g Spinach washed
- Water to blanch
- A few Ice Cubes
- Cold Water as needed
Kebab Mixture
- 1/3 cup Green Capsicum chopped
- 1/3 cup Broccoli chopped
- 1/3 cup Zucchini chopped
- 1/3 cup French Beans chopped
- 1/3 cup Peas
- 2 to 3 Green Chilli chopped
- 1 tbsp Cooking Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Ginger Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander (Dhania) Powder
- Salt to taste
- 1/2 tsp Garam Masala
- 1 tsp Amchoor Powder
- A Handful Fresh Coriander Leaves
- Blanched Spinach
- 1/3 cup Gram Flour or Sattu
- 1 to 1.5 cup Bread Crumbs as needed
Other
- Cooking Oil to shallow fry
- Onion thinly sliced
Steps
Green Chutney
- In a blender, add coriander leaves, mint leaves, green chili, ginger, and salt.
- Add enough curd to blend well. Blend into a smooth paste.
- In a bowl, whisk the leftover curd and pour the blended mixture. Mix well. Chutney is ready.
If you add all the curd to the blender, the chutney becomes quite runny and watery.
Blanch Spinach
- Boil water in a pan. Add spinach and let it cook for a minute.
- Remove spinach leaves from the pan and put them straight into the ice-cold water. This retains the green color of the leaves.
- Once it cools down, strain and set aside.
Kebab Mixture
- Heat some oil in a pan.
- Add cumin seeds and let them sizzle for a few seconds. Keep stirring.
- Add in all the chopped vegetables - capsicum, broccoli, zucchini, beans, and green chili. Saute and cook for a few minutes.
Keep the flame medium-high.
- Add ginger powder and mix well.
- Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
- Add peas and blanched spinach. Saute on medium-high flame till all the moisture is evaporated.
- In the end, add garam masala and amchoor powder. Mix well and switch off the flame. Remove the pan from the flame and let the mixture cool down.
- In a blender, add the mixture and a handful of coriander leaves. Blend into a smooth paste.
Do not add water to blend.
- Transfer in a bowl. Add gram flour or sattu and mix well.
- Add bread crumbs in parts and mix well. Keep adding more, if needed. We need a soft, moist but firm mixture. We should be able to make a firm patty.
- Adjust the salt, if needed.
- Take a small amount of the mixture and shape it into a patty. The mixture will make around 15 to 18 patties.
- Refrigerate for 30 minutes.
If you don't have time, shallow fry immediately.
Shallow Fry Kebabs
- Heat some oil in a pan and place the patties.
- Let them cook from one side till it is slightly brown and cooked.
- Flip and cook from the other side too.
- Remove and place them on tissue paper to remove the excess oil.
- Serve hot with green chutney and thinly sliced onions.
- Enjoy your happy meal :)