Name: Hara-Bhara Kebab with Extra Goodness.
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 18
Cuisine: Indian
Ingredients: A handful Coriander Leaves,; A few Mint Leaves,; 2 to 3 Green Chilli, cut; 1-Inch Piece Ginger, cut; 1/2 cup Curd,; 150 g Spinach, washed; Water, to blanch; A few Ice Cubes,; Cold Water, as needed; 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; Cooking Oil, to shallow fry; Onion, thinly sliced

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.

banana walnut muffin — Banana Walnut Muffins (Vegan)

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