Hara Bhara Kabab Recipe

AuthorAnkita
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Hara Bhara Kabab is rather an " experience" than a dish that comes with a great panache and one can realize the feel only by tasting every bit of it from its style to its toppings.. Nothing can beat a fantastic Kabab with smoky flavor served in a perfect ambience.. What more could a food enthusiast ask for than a fest like this?

Table Of Contents

1. Hara Bhara Kabab

2. A Perception Of Kabab

3. Hara Bhara Kabab- A Foreword

4. Ways To Make Hara Bhara Kabab

5. Simple Presentation Ideas

6. Interesting Accompaniments For Hara Bhara Kabab

6. Ingredients required To Make Hara Bhara Kabab

7. Cooked Directions

8. Some Easy Tips to Follow

9.FAQs

10. Nutritional Value

If we explore the gastronomical history of Indian Cuisine, we could see the phases of evolution which have undergone a lot of fusion, amalgamation, adaptation, modification and progression that led to the invention of innumerable dishes of various types and kinds that take us aback with its colossal expansion and spectacular transformation. And this never ending process is an awe inspiring phenomena of the classic Indian Cuisine that attracts people from all over the world.

Nevertheless, the range of dishes and delicacies are infinite and phenomenal of its own kind. And much interestingly, here we are going to discuss about the magnificent delicacy Kabab, an enthralling fantasy from the Middle East Cuisine .

A Perception Of Kabab:

Kebabs are one of the fantabulous inventions that took place during the Mughal rule in India, and it is a culinary masterpiece of the era much adored by the Emperors and the food connoisseurs during the fourteenth century. With a gazillion choices, kabab has its own niche in the Indian Cuisine, and there is something unique about this delicacy that evokes extreme exhilaration and ecstasy from all who take pride in its food culture. We have stunning variations in kebabs which include both vegetarian and the non-vegetarian that strikes a chord alike. One such recipe is this simple yet nutritious Hara Bhara Kabab which is power packed and delicious as well.

Hara Bhara Kabab -  A Foreword:

This salubrious Hara Bhara Kabab is a medley of spinach, peas and other greeny vegetables with spices and flour combined in the appropriate ratio. Any leafy or green vegetable that you can generally opt for making a tikka would apply for this Hara Bhara kabab too including all varieties of greens, bell peppers and cilantro. Potato forms the base here like most of the vegetarian kababs and it is spruced up with regular Indian spices. It is either grilled or fried and accompanied by a mint chutney or other spicy tangy dips.

The way in which the Hara Bhara kabab is garnished elevates this appetizer to a greater extent and becomes appealing both to the eyes and palates as well. You can never imagine a Kabab without the smoky flavor as it gives a zing to the taste buds. Onions, lemon and mint chutney are a part and parcel of any Kabab, including this Hara Bhara, wherein the Kebabs are jazzed up with  alliaceous onion rings, sour lemon wedges and lingering mint chutney.

Ways To Make Hara Bhara Kabab:

 Method 1:

 Grill In A Tandoor: Grill in a Tandoor or a clay oven to get the exotic smoky flavor. Just make the kabab patties a bit firmer and pierce it on a metal or bamboo skewer and grill in a tandoor or a clay oven.

Method 2:

 Deep Fry The Kababs: Set the flame in medium high mode and deep fry the patties in cooking oil and just dust the patties over bread crumbs before frying.

Method 3:

 Shallow Fry The Kababs: Frizzle the Kababs in a sauce pan with a little oil if you are particular about the calorie intake. And do not forget to ensure complete roasting while doing so.

Method 4:

 Bake The Tikkas: Preheat the microwave oven  at 200 degrees for ten minutes approximately and bake the kababs after dabbing a little oil on both the sides.

Method 5:

 Air Fry the Kababs: Place the kababs in the basket and set the temperature for about 150 degrees approximately and air fry them for both the sides after brushing the patties with a mild spread of oil. And this is the latest way to keep your calorie intake under control.

 Simple presentation Ideas You May Like:

1. Set up an outdoor grill for a moonlight dinner with perfect tree twinkle lights and fountains in a lawn on a sunday. Or set up a barbeque grill on roof top garden with antique lamps and bamboo furniture.

2. If it is indoors, set up a candle light dinner in a room with large glass doors and windows on a snowy day, where you can see the snow flakes falling beautifully. Place the charcoal grill on a wooden plank and place it at the middle of the table.

3. If you are a lover of rain, then do the whole set up on a balcony with mesh slide doors where you can get a little drizzle here and there which could give an enthralling expereince. Decorate the balcony with a hanging creeper or a money plant in a bohemian pot and a soothing dream catcher and oil lanterns at the corners with colorful printed lamp collars. See to it that there is color co ordination everywhere.

4. Have an array of  innovative dips along with veg salads. And instead of going in for regular chopped vegetables just arrange a lavish spread of veggies that are cut with the styles from chiffonade to julienne. And Top up the salads with appropriate salad dressings.

Some Simple Yet Interesting Accompaniments For Hara Bhara Kabab:

  1. Coriander Chutney
  2. yogurt cilantro chutney
  3. Sweet and sour red chutney
  4. cucumber yogurt dip
  5. Garlic yogurt dip
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hara bhara kabab recipe
Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
Vegetables Required
 ¼ Cup of Spinach
 ¼ Cup Of Cilantro (finely chopped)
 2 tbsp Fresh Green peas
 2 tbsp Bell pepper ( chopped)
 2 tbsp French Beans (chopped)
 ½ Cup Of Mashed Potato
 2 Nos Of Green Chiles (finely chopped)
 1 No of Onion (preferably white)
Main Ingredients
 1 tsp Butter
 ¼ Cup Of Grated Paneer
 ¼ tsp Garam Masala
 ¼ tsp Red Chili Powder
 ¼ tsp Coriander Powder
 ¼ tsp Cumin Powder
 1 Pinch Of Kaala Namak
 2 Pinches Of Pepper Powder
 1 tsp Ginger Garlic Paste
 1 tbsp Corn Flour
 1 tsp Lemon Juice
Other Ingredients
 Required Amount Of Salt
 Required Amount Of Bread Crumbs
 Required Amount Of Cooking Oil
To Garnish
 10 Nos Of Roasted Cashew Nuts
 A Few Lemon Wedges
 Sliced Tomatoes
 Onion Rings
Par Boil The Greens
1

Heat a skillet and pour in two cups of water and when it boils just drop in the spinach, peas, bell pepper and french beans and pop the lid on. Turn off the flame in a minute and let it rest for a while.

2

After five minutes approximately, just strain the parboiled veggies using a strainer and keep aside. When it cools down, transfer the veggies to a blender and blitz for one or two pulses to make a thick and coarse paste out of it.

Saute The Green Veggies
3

Heat the skillet again and tip in a teaspoon of butter and when it melts down, tip in two finely chopped green chilies and plop in a teaspoon of ginger garlic paste. Drop in the chopped onion and wait for a second to get it translucent. Now add in the spice powders one by one.

4

Add the measured quantities of red chili powder, coriander powder, cumin powder, pepper powder and garam masala. Add some mashed potato a long with paneer and follow it up with a little corn flour and finally strew in a pinch of kaala namak. Mix altogether and tip in a teaspoon of lemon juice. Sprinkle the required salt and at last add the coarse veggie mixture. Lower the flame and let it cook for a while. Approximately after five minutes, turn off the flame and let it cool for some time.

Make The Kabab Patties
5

Now check the consistency of the hara bhara mixture and toss over the required quantity of bread crumbs while kneading the mixture with one hand. When the texture gets reasonably thick and moderately firm, make small patties out of it and keep aside.

Shallow Fry The Patties
6

Heat a saucepan and pour in a little oil and when it is heated just place three to four kabab patties and fry till golden brown. When it becomes crispy, just flip over to the other side and do the same. Follow the same procedure with all the patties and serve hot with a suitable dip.

Some Easy Tips To Follow:

1. Though Peas and spinach are the most popular ingredients in a Hara Bhara Kebab, other green veggies like beans, broccoli, coriander leaves and flour,  you can also add other common vegetables like cabbage, carrots and onion which we use regularly for any patty or tikka.

2. When fresh peas are in season, buy it in bulk and freeze it in zip lock bags to use whenever you make Hara Bhara kabab.

3. Each state has its own version of making a Hara Bhara kabab, and you can go in for any method you like.

4. Instead of corn flour, you can also add gram flour or roasted gram flour as a binding agent.

5. The kabab patties can be made in bulk and stored in the freezer and can be grilled whenever needed.

FAqs.

1. Can we use dried peas(soaked) to make Hara Bhara Kabab?

No, Usually we use only fresh or frozen green peas to make Green Kababs and as much as possible go for fresh peas.

2. What are the other vegetables we can use for Hara bhara kabab?

We can add sweet corn, cabbage, carrot and any green leafy vegetable for this hara Bhara Kabab.

3. How can we garnish a Hara Bhara Kabab?

We can used roasted cashew nuts or white sesame seeds as toppings for this kabab.

Ingredients

Vegetables Required
 ¼ Cup of Spinach
 ¼ Cup Of Cilantro (finely chopped)
 2 tbsp Fresh Green peas
 2 tbsp Bell pepper ( chopped)
 2 tbsp French Beans (chopped)
 ½ Cup Of Mashed Potato
 2 Nos Of Green Chiles (finely chopped)
 1 No of Onion (preferably white)
Main Ingredients
 1 tsp Butter
 ¼ Cup Of Grated Paneer
 ¼ tsp Garam Masala
 ¼ tsp Red Chili Powder
 ¼ tsp Coriander Powder
 ¼ tsp Cumin Powder
 1 Pinch Of Kaala Namak
 2 Pinches Of Pepper Powder
 1 tsp Ginger Garlic Paste
 1 tbsp Corn Flour
 1 tsp Lemon Juice
Other Ingredients
 Required Amount Of Salt
 Required Amount Of Bread Crumbs
 Required Amount Of Cooking Oil
To Garnish
 10 Nos Of Roasted Cashew Nuts
 A Few Lemon Wedges
 Sliced Tomatoes
 Onion Rings

Directions

Par Boil The Greens
1

Heat a skillet and pour in two cups of water and when it boils just drop in the spinach, peas, bell pepper and french beans and pop the lid on. Turn off the flame in a minute and let it rest for a while.

2

After five minutes approximately, just strain the parboiled veggies using a strainer and keep aside. When it cools down, transfer the veggies to a blender and blitz for one or two pulses to make a thick and coarse paste out of it.

Saute The Green Veggies
3

Heat the skillet again and tip in a teaspoon of butter and when it melts down, tip in two finely chopped green chilies and plop in a teaspoon of ginger garlic paste. Drop in the chopped onion and wait for a second to get it translucent. Now add in the spice powders one by one.

4

Add the measured quantities of red chili powder, coriander powder, cumin powder, pepper powder and garam masala. Add some mashed potato a long with paneer and follow it up with a little corn flour and finally strew in a pinch of kaala namak. Mix altogether and tip in a teaspoon of lemon juice. Sprinkle the required salt and at last add the coarse veggie mixture. Lower the flame and let it cook for a while. Approximately after five minutes, turn off the flame and let it cool for some time.

Make The Kabab Patties
5

Now check the consistency of the hara bhara mixture and toss over the required quantity of bread crumbs while kneading the mixture with one hand. When the texture gets reasonably thick and moderately firm, make small patties out of it and keep aside.

Shallow Fry The Patties
6

Heat a saucepan and pour in a little oil and when it is heated just place three to four kabab patties and fry till golden brown. When it becomes crispy, just flip over to the other side and do the same. Follow the same procedure with all the patties and serve hot with a suitable dip.

Hara Bhara Kabab Recipe

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