Ingredients:
• Spinach 1 bunch
• 1/2 cup Green peas
• 1 tsp Salt
• 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)
• Potato 1 nos. medium sized (boiled)
• Paneer 50gms
1 tsp red chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Raw mango powder
1/2 tsp Kasuri methi
1 tsp Garam masala
1/2 cup Fresh coriander
2 tbsp Fresh mint
4-5 tbsp Bread crumbs
1 tsp Corn flour
Cashew nuts as required
* 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 pan 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 kebabs are ready. Serve it hot with the hari chutney.
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