Hara Bhara Kabab is a classic North Indian vegetarian delight, made primarily with spinach, peas, and potatoes, and packed with aromatic spices. These kababs are golden-brown on the outside, soft and flavorful on the inside, making them a perfect appetizer, snack, or party starter.

Paired with a cool mint yogurt sauce, they offer a refreshing balance to the earthy flavors of the kababs. Low in fat yet high in nutrients, this recipe is ideal for those looking for a healthy and indulgent snack. Its vibrant green color and aromatic flavors make it a crowd-pleaser at any gathering.

Why I Love This Recipe

I love this recipe because it’s light yet satisfying. The spinach and peas add a nutritional boost, while the spices and herbs enhance the flavor without overwhelming it.

The mint yogurt sauce elevates the kababs, providing a cool, tangy contrast. They are easy to prepare in advance, shallow-fried or baked, and can be enjoyed by both vegetarians and non-vegetarians alike.

Why It’s a Must-Try Dish

• Nutritious and vegetarian-friendly
• Vibrant green and visually appealing
• Perfect as a snack, appetizer, or party food
• Mildly spiced, can adjust to taste
• Quick to make with common ingredients

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 15–20 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~160 kcal per serving
• Course: Snack / Appetizer
• Cuisine: Indian

Ingredients

For Hara Bhara Kabab:

• 2 cups spinach leaves, blanched and chopped
• 1/2 cup green peas, boiled
• 2 medium potatoes, boiled and mashed
• 1/2 cup paneer (optional), grated
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/4 teaspoon chili powder
• Salt, to taste
• 2–3 tablespoons cornstarch or breadcrumbs (for binding)
• 3–4 tablespoons oil for shallow frying

For Mint Yogurt Sauce:

• 1 cup plain yogurt
• 1/2 cup fresh mint leaves
• 1/4 cup fresh coriander leaves
• 1 small green chili
• 1 teaspoon lemon juice
• Salt, to taste
• 2 tablespoons water, to adjust consistency

Cooking Directions

Step 1: Prepare the Kabab Mixture

1. In a large bowl, combine blanched spinach, boiled peas, and mashed potatoes.
2. Add grated paneer (optional), chopped onions, green chilies, ginger-garlic paste, garam masala, cumin powder, chili powder, and salt.
3. Mix thoroughly. Add cornstarch or breadcrumbs to help bind the mixture.

Step 2: Shape the Kababs

1. Divide the mixture into 6–8 equal portions.
2. Shape each portion into round or oval patties, about 1/2 inch thick.

Step 3: Cook the Kababs

1. Heat oil in a non-stick skillet over medium heat.
2. Shallow fry the kababs for 3–4 minutes per side, until golden brown and crisp.
3. Remove and place on paper towels to drain excess oil.

Step 4: Prepare Mint Yogurt Sauce

1. In a blender, combine yogurt, mint leaves, coriander leaves, green chili, lemon juice, salt, and water.
2. Blend to a smooth, creamy consistency. Adjust water to get desired thickness.

Step-by-Step Summary

1. Blanch and mix spinach, peas, potatoes, and spices.
2. Shape mixture into patties.
3. Shallow fry until golden and crisp.
4. Blend mint, coriander, and yogurt for dipping sauce.
5. Serve kababs hot with mint yogurt sauce.

How to Serve

• Serve hot, garnished with fresh coriander and a drizzle of yogurt sauce.
• Perfect as a starter, snack, or side dish with chai or drinks.
• Can also be served in sandwiches or wraps for a fusion twist.

Recipe Tips

• Use cooled, well-drained spinach to avoid soggy kababs.
• Cornstarch or breadcrumbs help prevent kababs from breaking.
• Shallow fry on medium heat for even cooking and crispiness.
• Adjust green chili for mild or spicier flavor.
• Optional: Sprinkle chaat masala on top before serving for extra zing.

Variations

1. Paneer-Free Version: Omit paneer for a lighter kabab.
2. Baked Version: Brush lightly with oil and bake at 400°F (200°C) for 15–20 minutes.
3. Spicy Indo-Chinese Twist: Toss cooked kababs in schezwan sauce for fusion flavor.
4. Stuffed Kababs: Add a cube of cheese or roasted corn in the center for a surprise filling.

Freezing and Storage

Refrigeration

• Cooked kababs can be stored in an airtight container in the fridge for up to 2 days.

Freezing

• Shape raw kababs, freeze on a tray for 1 hour, then transfer to a freezer bag.
• Can be frozen for up to 1 month.
• Cook directly from frozen on a skillet or bake.

Special Equipment Needed

• Non-stick skillet or frying pan
• Mixing bowls
• Blender (for mint yogurt sauce)
• Spatula

FAQ

Q: Can I make this kabab vegan?
A: Yes, omit the paneer and use plant-based yogurt for the sauce.

Q: Can I bake instead of frying?
A: Yes, lightly brush kababs with oil and bake for a healthier option.

Q: Can I prepare the sauce ahead?
A: Yes, refrigerate for up to 1 day in an airtight container.

Q: How do I prevent kababs from breaking?
A: Ensure the mixture is well-bound with cornstarch or breadcrumbs and avoid overcrowding the pan.

Conclusion

Hara Bhara Kababs with Mint Yogurt Sauce are healthy, flavorful, and visually stunning vegetarian snacks. They offer a perfect blend of spice, freshness, and crunch, making them ideal for snacks, starters, or party platters. Easy to prepare, customizable, and nutritious, this dish is a must-try for anyone seeking a delicious, guilt-free appetizer.