Hara Bhara Kebab

Instructions

1. 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. 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. 3

   Shape the kebabs