HEALTHIEST Veg Hara Bhara Kebab Recipe WITHOUT FRYING | वेज हरा भरा कबाब | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Bring water to a rolling boil for blanching and have a bowl of ice-cold water ready.
2. Add the green peas, broccoli and salt to the boiling water and blanch for 3–4 minutes, until the broccoli is soft and cuts easily.
3. Add the spinach and blanch for 30 seconds.
4. Drain everything and plunge it straight into the ice-cold water to cool completely.
5. Squeeze out all the excess water, then transfer the vegetables to a chopper.
6. Add the coriander, mint, ginger and green chilli and chop until coarse.
7. Add the paneer, salt, garam masala, cumin powder, dry mango powder, black salt and roasted kasuri methi powder and blitz again to make the kebab mixture.
8. Transfer the mixture to a bowl, add the chana sattu and mix well until it binds.
9. Shape the mixture into round balls and flatten gently into tikkis, about 35–40 g each, to make 9–10 kebabs. Optionally press a halved cashew on top of each.
10. For the chutney, whisk the thick curd with the salt, black salt, roasted cumin powder, lemon juice, powdered sugar, grated garlic and Kashmiri red chilli powder. Taste and adjust the salt.
11. Heat a tawa on high flame, add the ghee and spread it evenly.
12. Place the kebabs on the tawa and cook for 4–5 minutes on one side until golden. Flip and cook the other side the same way.

Summarized from Your Food Lab's video. Watch it for the details.

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