Hara Bhara Kebab in Green Gravy
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 1053 times
Here's how you can welcome your favourite starter into the main course! Hara Bhara Kebab, the ever-popular starter made of chana dal, paneer and green-hued ingredients like spinach and green peas, is drowned in a tongue-tickling green gravy and served as a main course.
The gravy has a vibrant taste, colour and texture because of the combination of spinach and fenugreek leaves with cream and spice powders. When the kebab and the green gravy come together, you get a totally awesome main course that you can combine with your favourite Indian breads to make a delicious meal.
Don't forget the garnish of cheese because it significantly boosts the visual appeal and taste of the Hara Bhara Kebab in Green Gravy.
- Combine the plain flour and approx. 5 tbsp of water in a deep bowl and mix well using a whisk. Keep aside.
- Clean, wash and soak the chana dal with enough water in a deep bowl for 1 hour and drain well
- Combine the chana dal, garlic, ginger, green chillies and ¼ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Drain well.
- Combine the chana dal, spinach and green peas in a mixer and blend till smooth using ½ tbsp of water if needed.
- Transfer the mixture into a deep bowl and add the paneer, salt, garam masala, chaat masala and bread crumbs and mix well.
- Divide the mixture into 4 equal portions and shape each portion into a long oblong kebab.
- Dip each kebab into the prepared plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
- Refrigerate the kebabs for at least 20 minutes.
- Heat the oil in a deep non-stick pan and deep-fry the kebabs, 2 at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Boil enough water in a deep non-stick pan, add the spinach and fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Drain and refresh it with cold water. Blend in a mixer till smooth and keep aside.
- Heat the oil in a non-stick pan kadhai, add the onions and garlic paste and sauté on a medium flame for 1 minute.
- Add the spinach-fenugreek mixture, green chilli paste, garam masala, fresh cream, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- Just before serving, re-heat the green gravy.
- Place the hara bhara kebabs in a serving dish and pour the hot green gravy evenly over it.
- Serve immediately garnished with cheese.
Nutrient values per serving
|Vitamin A||6400 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.3 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||38.8 mg|
|Folic Acid||143.3 mcg|
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