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Tender, melt-in-your-mouth kebabs made with spinach and paneer, with a sweet surprise of dried figs in the center. A unique and elegant appetizer perfect for parties, they offer a delightful mix of savory and sweet flavors.
Prepare Spinach and Figs
Roast Besan and Prepare Kebab Mixture
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Tender, melt-in-your-mouth kebabs made with spinach and paneer, with a sweet surprise of dried figs in the center. A unique and elegant appetizer perfect for parties, they offer a delightful mix of savory and sweet flavors.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 470.14 calories per serving with 14.62g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Replace the paneer with 150g of crumbled firm tofu. Ensure the tofu is pressed well to remove excess water.
To reduce oil, bake the kebabs at 180°C (350°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer until golden and crisp.
Omit the cashews completely or replace them with an equal amount of roasted sunflower or melon seeds for a similar texture.
Instead of figs, you can use finely chopped dates (khajur), golden raisins (kishmish), or dried apricots for a different sweet note.
Spinach is an excellent plant-based source of iron, which is essential for producing hemoglobin, carrying oxygen in the blood, and preventing anemia.
Paneer is packed with calcium and protein, which are vital for maintaining strong bones, healthy teeth, and proper muscle function.
The combination of spinach and figs provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Dried figs are a concentrated source of natural sugars and carbohydrates, offering a quick and healthy energy boost, making these kebabs a great snack.
One serving of three kebabs contains approximately 240-260 calories, depending on the amount of oil absorbed during frying.
Yes, it is quite healthy. It's packed with iron from spinach, calcium from paneer, and fiber from figs. To make it even healthier, you can bake or air-fry the kebabs instead of shallow-frying them.
This usually happens if the spinach is not squeezed dry enough. You can add a tablespoon of roasted besan or breadcrumbs to absorb moisture. Chilling the mixture in the refrigerator for 30 minutes will also make it firmer and easier to handle.
Yes, you can prepare and shape the kebabs and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best taste and texture.
You can freeze the shaped, uncooked kebabs. Place them on a tray in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. They can be fried directly from frozen, though they may need a couple of extra minutes of cooking time.
These kebabs pair beautifully with a variety of dips. Classic choices include mint-coriander chutney, tamarind chutney, or a simple dip made from whisked yogurt seasoned with salt and roasted cumin powder.