Crispy on the outside, soft on the inside, these vibrant green kebabs are packed with spinach, peas, and potatoes. A classic Indian appetizer that's both healthy and delicious, perfect with a side of mint chutney.
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Crispy, iron-boosting Hara Bhara Kebabs with warm garlic naan – a delicious, healthy vegan treat!
This mughlai dish is perfect for breakfast. With 628.5699999999999 calories and 17.46g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp
garam masala
0.5 tsp cumin powder
1 tsp salt
12 pcs cashew nuts (halved, for garnish)
0.25 cup vegetable oil (for shallow frying)
Instructions
1
Prepare the vegetables
Blanch the spinach in hot water for 2 minutes, then immediately transfer to ice-cold water. Squeeze out all excess water completely.
Boil the green peas until tender, about 5-7 minutes. Drain.
In a grinder, add the blanched spinach and boiled peas. Pulse a few times to get a coarse paste. Do not over-grind.
2
Make the kebab mixture
In a large bowl, combine the mashed potatoes, the spinach-pea paste, grated paneer, grated ginger, green chilies, and chopped coriander leaves.
Add the dry spices: chaat masala, garam masala, cumin powder, and salt. Mix well.
Heat a small pan and dry roast the besan on low heat for 2-3 minutes until it becomes aromatic. This removes the raw taste.
Add the roasted besan to the vegetable mixture. This will act as a binder. Mix everything together until it forms a non-sticky dough.
3
Shape the kebabs
Lightly grease your palms with oil.
Divide the mixture into 12 equal portions.
Roll each portion into a smooth ball, then flatten it into a round patty, about 1/2 inch thick.
Gently press a cashew half into the center of each kebab.
4
Shallow fry the kebabs
Heat 1/4 cup of oil in a non-stick pan over medium heat.
Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
Fry for 3-4 minutes on each side, until they are golden brown and crisp.
Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process for the remaining kebabs.
5
Serve immediately with mint chutney or your favorite dip.
Servings
4
Serving size: 1 serving
386cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
