4.8 from 72 votes
Hara Bhara Kabab Recipe (Pan-fried & Baked)
Hara Bhara Kabab blends spinach, potatoes, and green peas with spices, besan (gram flour), and green chili-ginger paste to form flavorful vegetable patties. The spinach is blanched and drained to reduce moisture, then finely chopped and combined with mashed potatoes, peas, and spices. These kababs can be cooked either by pan-frying or baking, yielding patties that are tender inside with a light crust outside, accented by the earthy spices and fresh herbs included.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
8
large kabab
Calories:
106 kcal
Course:
Appetizer, Snacks, Brunch
Cuisine:
Indian
Ingredients
for blanching spinach
- 2 cups spinach fresh leaves or 100 grams
- 1.5 to 2 cups water for blanching
- 1 to 1.5 cups water cold
for cooking potatoes and green peas
- 2 potatoes medium large or 200 to 215 grams
- ½ cup green peas fresh or frozen, or 150 grams
- 2 cups water for pressure cooking
other ingredients
- 4 tablespoons besan (gram flour) or add as required
- 1 green chilli
- 1 to 1.5 inches ginger - roughly chopped, adjust as per your spice requirements
- 1 teaspoon chaat masala powder
- 1 teaspoon amchur powder (dry mango powder)
- ¼ teaspoon garam masala
- salt as required
- 8 cashews optional, halves
- 2 to 3 tablespoons neutral cooking oil for pan frying the kabab, add as required, generic cooking oil
Instructions
Blanching spinach
- 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.
Cup of Yum
Other preparations
- 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.
Making hara bhara kabab
- 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.
Nutrition Information
Calories
106kcal
(5%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Sodium
192mg
(8%)
Potassium
326mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
774IU
(15%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
17mg
(19%)
Vitamin E
2mg
Vitamin K
40µg
Calcium
21mg
(2%)
Vitamin B9 (Folate)
29µg
Iron
6mg
(33%)
Magnesium
27mg
(7%)
Phosphorus
53mg
Zinc
1mg
Nutrition Facts
Serving: 8 large kabab
Amount Per Serving
Calories 106
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 192mg | 8% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 774IU | 15% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 2mg | |
| Vitamin K | 40µg | |
| Calcium | 21mg | 2% |
| Vitamin B9 (Folate) | 29µg | |
| Iron | 6mg | 33% |
| Magnesium | 27mg | 7% |
| Phosphorus | 53mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.