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Hara Bhara Kabab with Mint Yogurt Sauce

Elina James
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Indian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Kabab Mixture : In a large bowl, combine blanched spinach, boiled peas, and mashed potatoes. Add grated paneer (optional), chopped onions, green chilies, ginger-garlic paste, garam masala, cumin powder, chili powder, and salt. Mix thoroughly. Add cornstarch or breadcrumbs to help bind the mixture.
  • Step 2: Shape the Kababs : Divide the mixture into 6–8 equal portions. Shape each portion into round or oval patties, about 1/2 inch thick.
  • Step 3: Cook the Kababs : Heat oil in a non-stick skillet over medium heat. Shallow fry the kababs for 3–4 minutes per side, until golden brown and crisp. Remove and place on paper towels to drain excess oil.
  • Step 4: Prepare Mint Yogurt Sauce : In a blender, combine yogurt, mint leaves, coriander leaves, green chili, lemon juice, salt, and water. Blend to a smooth, creamy consistency. Adjust water to get desired thickness.