Awadhi Hara Bhara Kebab
Tender, vibrant green kebabs loaded with spinach, green peas, and fresh herbs. These Awadhi-style pan-grilled patties are delicately spiced with whole cumin and garam masala, offering a melt-in-the-mouth texture without being heavy. Perfect as an elegant starter or a tea-time treat.
For 4 servings
- prep · ~7 min
Blanch the spinach and steam the peas.
1.Bring a pot of water to a rolling boil. Add spinach leaves and blanch for 30 seconds.2.Immediately transfer spinach to a bowl of ice water to stop cooking. Drain and squeeze out all excess water.3.Steam the green peas for 5 minutes until tender. Let them cool slightly. - prep · ~2 min
Process the green base.
1.In a food processor, pulse the blanched spinach, steamed peas, green chili, ginger, garlic, coriander leaves, and mint into a coarse, chunky paste.2.Do not make it completely smooth — texture is key for the kebabs.TIPAvoid adding water while grinding. If needed, use just a teaspoon to help the blades move. - saute · ~6 min
Dry the mixture to perfect consistency.
1.Heat a non-stick pan over medium heat and add the green paste.2.Dry-roast the mixture for 4 to 5 minutes, stirring continuously, until it leaves the sides of the pan and excess moisture evaporates.3.Transfer to a mixing bowl and let it cool to room temperature.TIPThis step is crucial. Removing moisture ensures the kebabs hold their shape and don't disintegrate when grilled. - mix · ~5 min
Form the kebab dough.
1.To the cooled green mixture, add the mashed potato, grated paneer, gram flour, cumin seeds, garam masala, dry mango powder, black pepper, and salt.2.Mix thoroughly with your hands for 2 to 3 minutes until everything is well combined and the mixture feels like a soft, pliable dough.TIPThe paneer adds richness, but the potato and gram flour are the binders. Make sure they are evenly mixed. - prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Grease your palms lightly with a few drops of ghee. Shape each portion into a flat, round patty or a slightly elongated oval, about 1 inch thick.TIPMaking patties of uniform thickness ensures even cooking. - fry · ~9 min
Shallow-fry the kebabs until golden.
1.Heat the ghee in a non-stick skillet over medium heat.2.Place the kebabs gently in the pan and cook for 3 to 4 minutes on one side until golden brown and slightly crisp.3.Flip carefully using a flat spatula and cook the other side for another 3 to 4 minutes.TIPDon't overcrowd the pan; cook in batches if needed. Use a spatula to flip gently — the kebabs are tender. - serve
Drain and serve hot.
1.Remove the kebabs from the skillet and place them on a plate lined with a paper towel to absorb any excess ghee.2.Serve immediately with mint chutney and onion rings.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze every drop of water from the blanched spinach to prevent a soggy mixture.
- 2Dry-roast the green paste until it leaves the pan sides — this step is key for firm kebabs.
- 3Use freshly grated paneer for a creamier texture; pre-packaged paneer can be too dry.
- 4Grease your palms with ghee before shaping to stop the mixture from sticking.
- 5Cook kebabs in batches to avoid overcrowding, which lowers the pan temperature and makes them greasy.
- 6For even browning, flatten each patty to a uniform 1-inch thickness.
- 7Make the green paste coarse, not smooth — little bits of spinach and peas add pleasant texture.
Adapt it for your goals.
Vegan
Replace paneer with crumbled firm tofu and use a neutral oil instead of ghee. The tofu mimics the richness and still binds well with the potato and gram flour.
gluten freeGluten-free
This recipe is naturally gluten-free (gram flour, potato, paneer, vegetables). Just ensure your garam masala and dry mango powder are certified gluten-free.
air fryerAir-fryer
Brush the shaped kebabs lightly with oil and air-fry at 180°C for 10–12 minutes, flipping halfway. This yields a crisp exterior with less oil — ideal for a lighter version.
high proteinHigh-protein
Replace one boiled potato with an equal amount of crumbled, well-pressed paneer or tofu. Increase gram flour to 3 tablespoons. This ramps up the protein while keeping the texture tender.
Why this is on our healthy list.
Rich in Iron from Spinach
Spinach provides non-heme iron, which supports oxygen transport in the blood. Pairing with vitamin C from green chilli and mint enhances absorption.
High in Plant-Based Protein
Paneer and gram flour offer a substantial vegetarian protein boost, helping with muscle repair and satiety.
Good Source of Dietary Fiber
Green peas and spinach contribute fiber that aids digestion and helps maintain steady blood sugar levels.
Low in Unhealthy Fats
Using ghee (clarified butter) in moderation and shallow frying keeps the fat content reasonable compared to deep-fried snacks.
Frequently asked questions
Yes, but thaw it completely and squeeze out all excess water by hand — frozen spinach has more water than fresh and can make the mixture loose.
