HARA BHARA KEBAB - Winter mein taaze/fresh Matar ka kabab to banta hai. If you are a fresh green peas lover like me, then do try this Hara bhara kabab recipe.

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🍽️𝗔𝗠𝗔𝗭𝗢𝗡 𝗦𝗛𝗢𝗣🍽️
For utensils, kitchen accessories & appliances used in this video and my recommended Book list.
RB Store - https://www.amazon.in/shop/chefranveer
Knives I use 🔪 - https://bit.ly/KnivesIuse

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⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Galouti Kebab - https://youtu.be/yMEhhmqYYZM
Dahi ke Kebab - https://youtu.be/4MA81I0Vbqw
Veg Seekh Kebab - https://youtu.be/s7HyIbThjIU

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For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - http://bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - http://bit.ly/RBAppiOS
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HARA BHARA KEBAB
Preparation time: 15 minutes + soaking
Cooking time: 30 minutes
Serves: 2
Course: Appetizers
Cuisine: Indian

Ingredients
For chana dal mixture
½ cup chana dal, soaked
2 tbsp. ginger garlic paste
3 green chillies, roughly chopped
1 bay leaf
4-5 black peppercorns
2-3 cloves
Salt to taste
1 tbsp ghee

For blanching spinach
1 bunch spinach
Salt to taste
A pinch of cooking soda

For kebab mixture
1 tbsp ghee
1 tsp black cumin seeds
Spinach puree
Prepared Chana dal paste
2 tbsp gram flour/besan, roasted
Ghee for shallow frying

For the filling
1 cup paneer, crumbled
4-5 cashew nuts, finely chopped
7-8 mint leaves, finely chopped
2-3 green chillies, finely chopped
Salt to taste
½ tsp black pepper powder
½ tsp nutmeg powder
½ inch-ginger, grated

Assembling
Ghee for shallow frying
Dahi & alsi chutney (curd & flax seeds)

Process
For chana dal mixture
• In a pan add 1 cup water, soaked chana dal, ginger garlic paste, green chilies, bay leaf, black peppercorns and cloves. Cook well for 6-7 minutes on high flame.
• Let it cool down and transfer it into a mixing jar and grind into a fine paste.
• While grinding it add salt and ghee for smoothening.
• Pass the paste through a strainer for the smooth texture and keep side till further use.
For blanching spinach
• In a pan, add water, salt and soda, let it come a boil and then add spinach.
• As it cooks transfer it into an ice water for stop the cooking process.
• As it cools down, transfer it into a mixing jar and make a puree and keep aside till further use.
For the kebab mixture
• Heat ghee in a pan, add black cumin seeds let them splutter. Add spinach puree, mix well.
• Add chana dal paste, mix well. add besan and mix well until incorporates.
• Spread the mixture in a plate and keep it in the refrigerator for 10-15 minutes to cool down.
For the filling
• In a mixing bowl, add paneer, cashew nuts, mint leaves, green chillies, salt, black pepper powder, nutmeg powder and ginger. Mix everything well.
Assembling
• Take the mixture out of the refrigerator, divide each of them into lemon sized balls.
• Take the ball, make a well in between, add in the paneer filling, close it well and make a kebab.
• Heat ghee in a pan for shallow frying, add the prepared kebabs and fry till brown on each side.
• Transfer hot in a plate. Serve hot with dahi & alsi ki chutney.

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For more fantastic recipes, check out the Ranveer Brar App:
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - http://bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - http://bit.ly/RBAppiOS
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#HaraBharaKebab #VegKebab #ChefRanveer


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