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A melt-in-the-mouth vegetarian kebab from the royal kitchens of Awadh. Tender spinach, green peas, and soft paneer are blended with aromatic spices and cashews, then pan-fried in ghee until golden and crisp on the outside.
For 4 servings
Prepare Vegetables
Create the Kebab Paste
Prepare the Binder
A melt-in-the-mouth vegetarian kebab from the royal kitchens of Awadh. Tender spinach, green peas, and soft paneer are blended with aromatic spices and cashews, then pan-fried in ghee until golden and crisp on the outside.
This awadhi recipe takes 45 minutes to prepare and yields 4 servings. At 219.7 calories per serving with 10.64g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Form the Kebab Mixture
Shape the Kebabs
Shallow Fry
Serve
Instead of shallow frying, brush the kebabs with ghee and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, or air fry at 180°C (360°F) for 10-12 minutes until golden.
Replace the 100g of paneer with 100g of crumbled firm tofu and use a neutral vegetable oil instead of ghee for frying.
Create a small cavity in each patty and fill it with a mixture of finely chopped cashews, raisins, and a pinch of garam masala before sealing and frying.
Spinach is an excellent source of iron, Vitamin K, and Vitamin A, which are vital for blood health, bone strength, and vision.
Paneer and green peas provide high-quality vegetarian protein, essential for muscle repair, growth, and overall body function.
The combination of green peas and spinach offers significant dietary fiber, which aids digestion, promotes gut health, and helps in maintaining satiety.
A serving of three Awadhi Hara Bhara Kebabs contains approximately 200-250 calories, depending on the amount of ghee absorbed during frying. Using methods like baking or air frying can reduce the calorie count.
Yes, it is quite nutritious. It's packed with vitamins and minerals from spinach and peas, and protein from paneer. However, as it is shallow-fried, it should be consumed in moderation as part of a balanced diet.
The most common reason is excess moisture in the mixture. Ensure you have squeezed the spinach completely dry. If the mixture is still too soft, the potato or besan quantity might be insufficient. Add a little more roasted besan or a tablespoon of breadcrumbs to bind it better.
Yes. You can prepare the kebab mixture and store it in an airtight container in the refrigerator for up to 24 hours. You can also shape the patties, place them on a tray lined with parchment paper, cover, and refrigerate. Fry them just before serving for the best taste and texture.
Absolutely. To make it vegan, simply replace the paneer with an equal amount of crumbled firm tofu and use a neutral vegetable oil instead of ghee for frying.
These kebabs are traditionally served as an appetizer with green mint-coriander chutney, tamarind chutney, or a simple yogurt dip (raita). They also pair well with a side of pickled onions.
This recipe goes great with these complete meals
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