Palak Anjeer Kebab

Instructions

1. 1

   Prepare Spinach and Figs

   • Bring a pot of water to a rolling boil. Add the washed spinach leaves and blanch for exactly 2 minutes.
   • Immediately remove the spinach and plunge it into a bowl of ice-cold water. This stops the cooking process and preserves its vibrant green color.
   • Once cooled, take the spinach out and squeeze it very tightly between your palms to remove as much water as possible. This step is crucial for a non-soggy kebab.
   • Finely chop the squeezed spinach and set aside.
   • Drain the soaked figs and chop them into very small pieces.
2. 2

   Roast Besan and Prepare Kebab Mixture

   • In a small, dry pan over low heat, add the besan (gram flour).
   • Roast for 3-4 minutes, stirring continuously, until it becomes aromatic and changes color slightly. This removes the raw taste. Let it cool completely.
   • In a large mixing bowl, combine the chopped spinach, crumbled paneer, chopped figs, and chopped cashews.
   • Add the grated ginger, green chilies, roasted besan, garam masala, chaat masala, and salt.
   • Gently mix all the ingredients with your hands until they form a cohesive, soft dough. Do not over-knead.
3. 3

   Shape the Kebabs

   • Lightly grease your palms with a little oil to prevent sticking.
   • Divide the mixture into 12 equal portions.
   • Take one portion and roll it into a smooth ball, then gently flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick.
   • Repeat for all portions and arrange the shaped kebabs on a plate.
4. 4

   Shallow Fry the Kebabs

   • Heat 4 tablespoons of oil in a non-stick skillet or tawa over medium heat.
   • Once the oil is moderately hot, carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
   • Fry for 3-4 minutes on one side until golden brown and crisp. The kebabs are delicate, so handle them gently with a spatula.
   • Flip and fry the other side for another 3-4 minutes until it's also golden brown.
   • Remove the cooked kebabs and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining kebabs.
5. 5

   Serve

   • Serve the Palak Anjeer Kebabs hot, garnished with fresh coriander, alongside mint chutney or a yogurt dip.