Hara Kebab

Hara Kebab


250 gm spinach
100 gm peas
5 gm chopped green chilli
5 gm cumin powder
5 gm powdered green cardamom
salt as required
150 gm potato
100 gm gram flour (besan)
10 gm chopped ginger
5 gm mace powder
20 gm cashews
150 gm ghee

Method of making

1. Blanched the spinach in salted water. Drain and keep them in cold water. Finely chopped the spinach and keep aside.

2. Boil the potato, green peas and mash properly. Take a small pan and roast gram flour till golden brown.

3. Then mix all the kebab ingredients and make smooth dough.

4. Shape into cutlet patties and top with cashew nut halves. Then shallow fried the kebab in golden brown both side.

5. Served hot with the chutney and salad of your choice.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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