Ingredients
- 2.0 large Potato
- 2.0 cup Spinach
- 0.5 cup Green Peas
- 1.0 inch (chopped) Ginger
- 1.0 Green Chilli
- 8.0 Cashews
- 1.0 tsp Dry Mango Powder
- 1.0 tsp Salt
- 2.0 cup (for blanching) Water
- 0.25 tsp Garam Masala
- 1.0 tsp Chaat Masala
- 3.0 tbsp Refined Oil
- 1.0 tbsp Besan
Cooking Steps
- Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tongs and keep the leaves in cold water for 1 minute.
- Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water.
- Finely chop the spinach and keep aside.
- Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don’t over roast or darken the gram flour.
- Steam or boil the potatoes and peas in a pressure cooker or pan (pressure cooker details mentioned above in the step wise pics).
- Crush chopped ginger and green chillies in a mortar-pestle to a paste.
- In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green-chili paste.
- Mash the kabab mixture with a potato masher or with a wooden spoon.
- Add all the dry spice powders, roasted gram flour and salt. Mix the kabab mixture very well.
- Shape into round patties. Press a cashew halve on each patty.
- Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Once done then place them on kitchen paper towels.
- Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.