Hara Bara Kabab | होटल जैसा हरा बरा कबाब | Bonus Restaurant Chutney Recipe | Chef Sanjyot Keer
Full written recipe for Veg Hara Bhara Kebab
Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
For kebab
Ingredients:
• Spinach 1 bunch
• Green peas ½ cup
• Salt a pinch
• Ghee 1 tbsp
• Cumin Seeds 1 tsp
• Ginger 1 inch (chopped)
• Garlic 2 tsp (chopped)
• Green chillies 1-2 nos. (chopped)
• French beans 1/3 cup (chopped)
• Carrots 1/3 cup (chopped)
• Cauliflower 1/3 cup (grated)
• Salt to taste
• Potato 1 nos. medium sized (boiled)
• Paneer 50gms
• Salt to taste
• Black salt
• Powdered spices
1. Spicy red chilli powder 1 tsp
2. Coriander powder 1 tsp
3. Cumin powder 1 tsp
4. Raw mango powder ½ tsp
5. Kasuri methi 1 tsp
6. Garam masala 1 tsp
• Fresh coriander big handful
• Fresh mint 1-2 tbsp (chopped)
• Bread crumbs 4 tbsp
• Corn flour 1 tsp
• Cashew nuts as required (split)
Method:
• Set a stock pot on high heat, add ample amount of water in it & bring it to a boil, add the spinach to the boiling water along with green peas & salt, blanch them for 10-15 seconds then remove them using a spider & transfer into a bowl full of ice-cold water, strain them & squeeze out as much water as possible & transfer them into a chopper, now using the chopper grind the vegetables finely.
• Set a pan on high flame & let it heat well, then add ghee, cumin seeds, ginger, garlic, green chillies, stir & cook on medium flame until the ginger & garlic starts browning a bit.
• Further add the french beans, carrot & cauliflower, stir & cook on high flame for 4-5 minutes then add the spinach & peas paste to the pan, stir & add salt to taste, stir well again & cook until all the moisture is evaporated then transfer the cooked vegetables into a bowl & let them cool down.
• Once cooled down grate the boiled potato along with the paneer, then add salt, black salt & all the powdered spices, fresh coriander, mint & mix the mixture well using your hands.
• Now to bind the mixture well add the bread crumbs in batches & the corn flour, mix well using your hands again, once the desired consistency is achieved taste for salt & adjust it accordingly.
• To shape the kebabs, coat your hands with a little bit of oil & take a spoonful of mixture in your hand, form a roundel of the mixture then apply pressure using your other hand & press it to form a tikki, then place a split cashew on the tikki & press it gently, your tikki is ready, shape the remaining mixture in the same way.
• Set a handi on high flame & heat the oil for frying, the oil should be medium hot, carefully drop the tikkis in the hot oil, do not stir the kebabs for 1 minute so that a covering is formed that will hold the kebab in its shape, stir them around later & fry them on medium flame for 2-3 minutes, remove them from the oil using a spider & transfer them into a sieve for the excess oil to drip off.
• Your hara bhara kebas are ready. Serve it hot with the dahi wali hari chutney.
For dahi waali green chutney:
Ingredients:
• Fresh coriander 1 cup (packed)
• Mint leaves ½ cup
• Green chillies 2-3 nos.
• Ginger 1 inch
• Black salt 1 tsp
• Aamchur powder ½ tsp
• Cumin powder ½ tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
• Curd ½ cup
Method:
• In a mixer grinder jar add the fresh coriander & the remaining chutney ingredients & grind it into a fine paste.
• Now in a separate bowl add the curd & whisk it until smooth & lump free, then add the green chutney paste to the whisked curd & mix it well again.
• Your dahi waali green chutney is ready. Chill in the refrigerator until served.
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Prep time: 10-15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people
For kebab
Ingredients:
• Spinach 1 bunch
• Green peas ½ cup
• Salt a pinch
• Ghee 1 tbsp
• Cumin Seeds 1 tsp
• Ginger 1 inch (chopped)
• Garlic 2 tsp (chopped)
• Green chillies 1-2 nos. (chopped)
• French beans 1/3 cup (chopped)
• Carrots 1/3 cup (chopped)
• Cauliflower 1/3 cup (grated)
• Salt to taste
• Potato 1 nos. medium sized (boiled)
• Paneer 50gms
• Salt to taste
• Black salt
• Powdered spices
1. Spicy red chilli powder 1 tsp
2. Coriander powder 1 tsp
3. Cumin powder 1 tsp
4. Raw mango powder ½ tsp
5. Kasuri methi 1 tsp
6. Garam masala 1 tsp
• Fresh coriander big handful
• Fresh mint 1-2 tbsp (chopped)
• Bread crumbs 4 tbsp
• Corn flour 1 tsp
• Cashew nuts as required (split)
Method:
• Set a stock pot on high heat, add ample amount of water in it & bring it to a boil, add the spinach to the boiling water along with green peas & salt, blanch them for 10-15 seconds then remove them using a spider & transfer into a bowl full of ice-cold water, strain them & squeeze out as much water as possible & transfer them into a chopper, now using the chopper grind the vegetables finely.
• Set a pan on high flame & let it heat well, then add ghee, cumin seeds, ginger, garlic, green chillies, stir & cook on medium flame until the ginger & garlic starts browning a bit.
• Further add the french beans, carrot & cauliflower, stir & cook on high flame for 4-5 minutes then add the spinach & peas paste to the pan, stir & add salt to taste, stir well again & cook until all the moisture is evaporated then transfer the cooked vegetables into a bowl & let them cool down.
• Once cooled down grate the boiled potato along with the paneer, then add salt, black salt & all the powdered spices, fresh coriander, mint & mix the mixture well using your hands.
• Now to bind the mixture well add the bread crumbs in batches & the corn flour, mix well using your hands again, once the desired consistency is achieved taste for salt & adjust it accordingly.
• To shape the kebabs, coat your hands with a little bit of oil & take a spoonful of mixture in your hand, form a roundel of the mixture then apply pressure using your other hand & press it to form a tikki, then place a split cashew on the tikki & press it gently, your tikki is ready, shape the remaining mixture in the same way.
• Set a handi on high flame & heat the oil for frying, the oil should be medium hot, carefully drop the tikkis in the hot oil, do not stir the kebabs for 1 minute so that a covering is formed that will hold the kebab in its shape, stir them around later & fry them on medium flame for 2-3 minutes, remove them from the oil using a spider & transfer them into a sieve for the excess oil to drip off.
• Your hara bhara kebas are ready. Serve it hot with the dahi wali hari chutney.
For dahi waali green chutney:
Ingredients:
• Fresh coriander 1 cup (packed)
• Mint leaves ½ cup
• Green chillies 2-3 nos.
• Ginger 1 inch
• Black salt 1 tsp
• Aamchur powder ½ tsp
• Cumin powder ½ tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
• Curd ½ cup
Method:
• In a mixer grinder jar add the fresh coriander & the remaining chutney ingredients & grind it into a fine paste.
• Now in a separate bowl add the curd & whisk it until smooth & lump free, then add the green chutney paste to the whisked curd & mix it well again.
• Your dahi waali green chutney is ready. Chill in the refrigerator until served.
#YFL #SanjyotKeer #Kabab
The Music I use in All my videos - https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - https://bit.ly/3o6alLt
Instagram - https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://bit.ly/3tpjqQA
Instagram - https://bit.ly/3o0FZK8
Twitter - https://bit.ly/33qQpJN
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