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Sinfully Tasty Hare Bhare Kebab | Spinach And Potato Kebabs
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RECIPE
INGREDIENTS
200 grams potatoes, peeled and cut into large pieces
425 grams spinach, cleaned and washed
2 tablespoons vegetable oil
100 grams onions, finely chopped
1 piece ginger, 1 inch, peeled and finely chopped
1 green chilli, medium, deseeded and finely chopped
1 1⁄2 teaspoons black pepper powder
1 1⁄2 teaspoons garam masala
1 1⁄2 teaspoons sea salt, or to taste
2 1⁄2 tablespoons all-purpose flour (maida)
2 tablespoons vegetable oil
COOKING METHOD
- Place a large pot of water on high heat and slide in the potatoes. Bring to a boil and then let simmer on medium heat for about 20 minutes or until cooked through and soft. While the potatoes are cooking, place spinach in a colander or sieve and position the colander on top of the pot with the potatoes to steam for about 10 minutes. Remove when wilted and set aside to cool.
- Once the spinach has cooled, squeeze it well to remove all water as you do not want excess water in your kebabs. Chop finely.
- Remove potatoes and drain in a colander. Mash using a potato ricer till no lumps remain. Set aside to cool.
- Add 2 tablespoons of oil to a heavy frying pan over medium heat and toss in the onion, ginger and green chilli. Sauté for about 5 minutes until onions are translucent and cooked through before adding the black pepper, garam masala and sea salt. Continue to cook for another 2 minutes reducing the heat to low. Remove and set aside to cool.
- Add the spinach, potatoes, onion mixture, and flour to a mixing bowl and combine well. Let this rest for 30 minutes to 1 hour.
- Divide the mixture in 4 balls and flatten each to about 3 inch disks.
- Spread the breadcrumbs in a plate and dredge each kebab in the breadcrumbs until well coated. Remove excess breadcrumbs by shaking gently.
- Place 2 tablespoons oil in a heavy frying pan over medium heat. Once hot, but not smoking, carefully slide in the kebabs and fry for about 2 minutes on each side till nicely browned and crispy.
- Serve hot with Tamarind Chutney and Hari Chutney (Coriander / Mint Chutney).
- Place a large pot of water on high heat and slide in the potatoes. Bring to a boil and then let simmer on medium heat for about 20 minutes or until cooked through and soft. While the potatoes are cooking, place spinach in a colander or sieve and position the colander on top of the pot with the potatoes to steam for about 10 minutes. Remove when wilted and set aside to cool.
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