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Green Vegetable Kebab
Kebabs or kebobs are sliced or ground meat, fish, seafood, or vegetable dishes cooked using dry-heat cooking methods. In dry-heat methods, food is cooked using air or fat (oil, butter, etc.), which involves broiling or roasting in an oven, grilling over gas or charcoal flame, searing on a pan, or deep frying. Food cooked using this method has a crunch and rich and smoky flavor.

Green Vegetable Kebabs, as the name suggests, is made of ground green vegetables - spinach, peas, and bell peppers. The vegetables are cooked with some spices, for enhanced flavor and aroma, before grinding. Boiled potatoes, breadcrumbs, and corn starch are used for binding the vegetables and making the kebabs crispy. In this recipe, the kebabs are cooked by searing on a pan.

Green Vegetable Kebab, commonly known as Hara Bhara Kebab (hara bhara means green in Hindi) in India and neighboring countries. You can serve it as an appetizer, side dish, or as a patty for a sandwich. Serve the kebabs with tomato ketchup or chimichurri sauce. These kebabs can also be served over curry or tomato based sauce.

Happy Cooking!
Ingredients
Serves 8 to 10
Spinach
2 cups (8 oz cup), stemmed and chopped
Bell Pepper
1/2 cup (8 oz cup), deseeded and chopped
Mint Leaves
10, chopped
Potato
1 medium, boiled, peeled, and mashed
Corn Starch
1 tablespoon
Cumin Seeds
1 teaspoon
Thai Chili (Optional)
1 or according to taste, half-slit lengthwise
Salt
1 teaspoon or according to taste
Frozen or Fresh Peas
1 cup (8 oz cup), thawed if using frozen
Ginger
1/2 inch, finely chopped or minced
Cilantro
2 tablespoons, chopped
Breadcrumb
2 tablespoons
Turmeric Powder
1/4 teaspoon
Chaat Masala
1 and 1/4 teaspoons
Paneer (Cottage Cheese)
1/4 cup (8 oz cup), crumbled
Method
Step 1
In a pan, heat the olive oil (or another cooking oil of your choice) on medium-high. Add the cumin seeds to the hot oil and let it splutter. Then add the ginger and thai chili (if using) and cook until ginger and chili start to change color. Keep stirring to prevent the ingredients from burning. Ginger and thai chili cook quickly when added directly to hot oil; it will take about 30 seconds for them to cook.

Note: You can replace thai chili with another variety of green chili of your choice.
Step 2
Add the bell peppers and paneer in the hot oil and cook for about 2 minutes. Then, add the spinach, peas, cilantro, mint leaves, turmeric powder, chaat masala, and salt. Fry the ingredients until the mixture is absolutely dry.

Note: In this dish, it’s important that the cooked vegetable mixture is dry for a nice shape and crunchy texture of the kebabs.
Step 3
Let the vegetable mixture cool. When it’s cool enough, blend the mixture into a coarse paste.
Step 4
Move the vegetable mixture to a bowl, and add the mashed potatoes, breadcrumbs, and corn starch. Mix the ingredients well.
Step 5
Now, check the vegetable mixture for moisture by taking a small quantity in your palm and trying to shape it like a small ball. If the mixture sticks to your palm and breaks while you are trying to shape it, add some more breadcrumbs to the mixture. Breadcrumbs will absorb extra moisture and help in binding the mixture.
Step 6
Now, shape the vegetable mixture into small lime-sized balls and flatten the balls between your palms to form nice patties. You should be able to make about 10 small patties with the given quantity of ingredients.
Step 7
Heat a skillet or griddle on medium-high. When the skillet/griddle is hot enough, spread 1 tablespoon of olive oil (or another cooking oil of you choice) and place 5 vegetable patties on it.
Step 8
Cook the patties for about 2 minutes or until the patties turn golden brown on the side facing the skillet/griddle. Then, gently flip the patties and cook until they turn golden brown on the other side (now facing the skillet/griddle).
Step 9
Similarly, cook the rest of the patties. Your Green Vegetable Kebabs are ready. Serve hot with tomato sauce or chimichurri sauce.


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