Palak Anjeer Kebab

1. 1
   prep · ~5 min

   Blanch and squeeze the spinach.

   1.Bring a pot of water to a rolling boil.

   2.Add the chopped spinach leaves and blanch for 2 minutes.

   3.Immediately transfer to a bowl of ice water.

   4.Drain completely and squeeze out all excess water.

   5.Finely chop the squeezed spinach.

   TIPSqueeze the spinach as dry as possible to prevent the kebabs from breaking while cooking.
2. 2
   prep · ~1 min

   Soak and chop the figs.

   Soak the dried figs in warm water for 15 minutes until softened. Drain and finely chop them into small, even pieces.

   TIPFinely chopping ensures a burst of sweetness in every bite without falling apart.
3. 3
   mix · ~3 min

   Combine the kebab mixture.

   1.In a mixing bowl, add the chopped spinach, mashed potato, grated paneer, chopped figs, breadcrumbs, green chili, and grated ginger.

   2.Sprinkle in the garam masala, chaat masala, and salt.

   3.Mix everything thoroughly until a cohesive dough-like mixture forms.

   4.Check the seasoning and adjust if needed.

   TIPMash the potato while it's still warm for easier mixing.
4. 4
   prep · ~4 min

   Shape the kebabs.

   1.Divide the mixture into 8 equal portions.

   2.Grease your palms with a little oil.

   3.Roll each portion into a smooth ball, then flatten gently into a round patty.
5. 5
   fry · ~8 min

   Pan-fry the kebabs.

   1.Heat oil in a non-stick frying pan over medium heat.

   2.Place the kebabs gently in the pan without crowding.

   3.Cook for 3-4 minutes on one side until golden brown and crisp.

   4.Flip carefully and cook the other side for 3-4 minutes.

   5.Remove and drain on a paper towel.

   TIPMaintain medium heat so the paneer cooks through and the center warms up without burning the outside.
6. 6
   serve

   Serve the Palak Anjeer Kebabs hot.

   Arrange on a serving platter. Serve immediately with mint chutney and sliced onions.

   TIPThese kebabs are best enjoyed straight off the pan while the exterior is still crisp.

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