This is arguably one of the most popular starters in India. Whether at restaurants or at home parties, this is a dish that makes an appearance at the table quite frequently. The kabab possibly gets its name from the distinctive green color it has. Mine are not green because I used yellow peas instead of green peas.
What you need:
Potato - 1 medium sized, boiled peeled and mashed
Spinach - 1.5 cups, packed, steamed, squeezed and mashed
Peas - 1/2 cup - soaked overnight, cooked and mashed
Salt
Garam masala - 3/4 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Ginger - a small piece, chopped fine
Green chilli - 2, minced
Cilantro/corriander - a little, finely chopped
Oil - a little for shallow frying the kababs
Cashew - one for each kabab (optional)
Mash the potatoes, spinach and peas together in a large bowl . Ensure that any excess water is squeezed out from the veggies before mashing. Heat oil. Toast the cumin seeds in it. Add in the ginger and chilli and saute for a minute. Pour this over the mashed vegetables. Add the rest of the ingredients and mix well. Shape into balls. I was able to make 13 kababs using this recipe. Flatten slightly between your palms. Press a cashew into the center of the kabab. Shallow fry on tawa, turning over now and then until both sides are well browned and crisp.
Serve hot with ketchup or mint and tamarind chutneys.
This is my first post for Week 2 of Blogging Marathon #47 under the theme North Indian party starters.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47
What you need:
Potato - 1 medium sized, boiled peeled and mashed
Spinach - 1.5 cups, packed, steamed, squeezed and mashed
Peas - 1/2 cup - soaked overnight, cooked and mashed
Salt
Garam masala - 3/4 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Ginger - a small piece, chopped fine
Green chilli - 2, minced
Cilantro/corriander - a little, finely chopped
Oil - a little for shallow frying the kababs
Cashew - one for each kabab (optional)
Mash the potatoes, spinach and peas together in a large bowl . Ensure that any excess water is squeezed out from the veggies before mashing. Heat oil. Toast the cumin seeds in it. Add in the ginger and chilli and saute for a minute. Pour this over the mashed vegetables. Add the rest of the ingredients and mix well. Shape into balls. I was able to make 13 kababs using this recipe. Flatten slightly between your palms. Press a cashew into the center of the kabab. Shallow fry on tawa, turning over now and then until both sides are well browned and crisp.
Serve hot with ketchup or mint and tamarind chutneys.
This is my first post for Week 2 of Blogging Marathon #47 under the theme North Indian party starters.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47
12 comments:
Love these kebabs!!Very inviting
Would be great for parties
Would be great for parties
Delicious and crispy kabab. looks so tempting
I love these kebabs, can't stop drooling on them.
With some hot coffee, these are lovely to nibble along!!! Very tempting!
Totally yummy !!
Those kababs look crispy and delicious.
Love kebabs of all vegetarian variety!
All you need is a cup of hot coffee with this :)
These Kebabs are just suitable for rainy and winter season with a glass of hot coffee....Just love it
Kebabs. .wow anytime. They look yum.
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