Awadhi Hara Bhara Kebab

Instructions

1. 1

   Prepare Vegetables

   • Bring a pot of water to a boil. Add spinach leaves and blanch for 60 seconds.
   • Immediately transfer the spinach to ice-cold water to preserve its vibrant green color. Once cool, squeeze out every drop of excess water.
   • In the same pot, boil or steam the green peas for 5-7 minutes until tender. Drain thoroughly.
2. 2

   Create the Kebab Paste

   • In a food processor, combine the squeezed spinach, cooked peas, green chilies, ginger paste, and garlic paste.
   • Pulse a few times to form a coarse, thick paste. Avoid over-blending to maintain some texture.
3. 3

   Prepare the Binder

   • In a small, dry pan over low heat, add the besan (chickpea flour).
   • Roast for 2-3 minutes, stirring constantly, until it becomes fragrant and lightly toasted. This step is crucial to remove the raw flour taste.
4. 4

   Form the Kebab Mixture

   • In a large mixing bowl, combine the spinach-pea paste, grated paneer, and mashed potato.
   • Add the roasted besan, garam masala, cardamom powder, mace powder, chaat masala, salt, and lemon juice.
   • Mix with your hands until all ingredients are well-incorporated and form a firm, non-sticky dough.
5. 5

   Shape the Kebabs

   • Lightly grease your palms with ghee or oil.
   • Divide the mixture into 12 equal portions.
   • Roll each portion into a smooth ball, then gently flatten it into a round patty (about 2 inches in diameter).
   • Press a halved cashew into the center of each kebab for garnish.
6. 6

   Shallow Fry

   • Heat ghee in a non-stick skillet or tawa over medium heat.
   • Carefully place 5-6 kebabs in the pan, ensuring they are not overcrowded.
   • Fry for 3-4 minutes per side, until golden brown and crisp.
   • Handle gently when flipping as they are delicate.
   • Remove and place on a paper towel to drain excess ghee. Repeat with the remaining kebabs.
7. 7

   Serve

   • Serve the Awadhi Hara Bhara Kebabs immediately while hot, accompanied by mint chutney or a yogurt dip.