Sheetal Kamat

I made these kebabs on Saturday and I felt they were so much better than earlier version. Everyone was asking for recipe so here it is. (Note I had this in my drafts for 2 months and finally getting around to put it on the blog :))

Harabhara Kabab
6 Cup Muttor
2 Big Potatoes
1.5 Cup Paneer
3 Handful Spinach Leaves
2 Handful Coriander Leaves
1 Handful Pudina Leaves
3 Green Chillies
4 Garlic Cloves
2 Spoon Chaat Masala
1 Spoon Aamchur Powder
1/4 Cup Breadcrumbs
1 Cup Cashews
Salt to taste

  • Pressure cook potatoes and let them cool off. Peel off cover and mash them into big bowl.
  • Microwave 4 cups of muttor for 3 minutes.
  • Add the muttor and spinach leaves to mixie and grind to fine paste.
  • Add in coriander leaves, green chillies, garlic cloves and salt. Grind again to fine paste. Pour the paste into the bowl with potatoes
  • Add grated paneer, chaat masala, aamchur powder and breadcrumbs and mix well.
  • Microwave remaining 2 cup muttor for 2 minutes and add it to the bowl and mix well.
  • Make small balls, flatten them, press in a cashew and shallow fry the kebabs on medium heated tawa till dark brown on both sides

The mixture was little sticky when I used it immediately. But I had remaining paste stored in fridge and when I used it directly out of fridge it was easier to fry them without disturbing its shapes.
Also note that unlike other recipes where it yields product for around 4 people, I made this for party of around 12 people as starter.
I used fresh paneer. Boiled 1 liter of 2% reduced fat milk and adding one lemon's juice in it. Drained the mixture after milk curdled on a cloth and used it by crushing it into fine powder by hand.

  1. Ajoy Nandi said...

    these indeed were very softer and yummy

  2. Unknown said...

    Did you use frozen peas or fresh ones??

  3. yes I used frozen peas

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