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5 from 5 votes

Hara Bhara Kabab recipe | Restaurant Style Veg Hara Bhara Kabab

A healthy & delicious Indian vegetarian snack made with spinach, potatoes and green peas makes a divine snack for the vegetarians, can also be served as a part of a meal. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Accompaniment, Appetizer, Main Course, Side Dish, Snack
Cuisine: Indian
Keyword: easy kabab recipe, green vegetables, hara bhara kabab, homemade kababs, kababs
Author: Bhawna Maharshi

Ingredients

  • 10 Cashew
  • 1/2 tsp Cumin Seeds
  • 1 tsp Ginger finely chopped
  • 2 Green Chillies Finely chopped
  • 1/2 Cup Peas
  • 1/2 Cup Beans chopped
  • 1/2 Cup Spinach blanched
  • 1/4 Cup Coriander Leaves chopped
  • 50 grams Paneer grated
  • 3 Medium Potatoes Boiled & Mashed
  • 1/2 tsp Black Salt
  • 1/2 tsp Garam Masala
  • 2 tbsp Gram Flour ( Besan ) roasted
  • 1 tsp Red chilli Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/4 Cup Fresh Bread Crumbs

Instructions

  • In the pan, add 1.5 teaspoon of oil on medium heat and fry cashew till lightly brown.
  • Once the oil is hot, add Cumin Seeds, chopped ginger and green chili and saute for 30 seconds.

  • Add green peas , Beans, Capsicum . Cover and Cook till vegetables are soft.
  • Add Spinach and Coriander leaves. Mix Well.
  • Let the mixture cool down a bit and then transfer it to a blender and grind it to a paste.

  • Transfer the mixture to a bowl and add boiled potato and paneer to it. Add fried and chopped cashew in it.

  • Add all the spices black salt, garam masala, roasted gram flour, red chilli powder, cumin powder, coriander powder, salt to taste and Bread crumbs.
  • Add more bread crumbs if the mixture is too wet. 

  • Make small kabab from the mixture. Place one Sliced Cashew on it. Coat it in a bread crumb and prepare the all kababs like this.

  • Heat oil in a pan. Shallow fry the kababs until golden brown from both the sides. Drain on a plate lined with kitchen tissue.


  • Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.

Video

Notes

  • Make sure there is very little water grinding the spinach and other greens. If it's too watery, your final mixture will also become watery and it will be difficult to shape the kabab.
  • If by any change your final mixture is very soft, add some bread crumbs to bind it well.
  • You can also bake or air fry the kabab.