Hara bhara kabab | Veg hara bhara kabab | Veg green kabab

Hara bhara kabab is a healthy and delectable veg kabab recipe which is hugely popular in the subcontinents of India. These no onion no garlic divines are bursting with robust flavours along with the outer crisp and tender from the inside which melts in the mouth. These pan-fried green patties are prepared with spinach, peas, coriander leaves, boiled potatoes, crumbled paneer, breadcrumbs and a few spices. This veg green kabab is served as a snack or appetizer with flavourful dips like green chutney, mint chutney or ketchup.

About the recipe
Tips and Suggestions
Health Benefits of Spinach
Frequently Asked Questions
How to make Hara Bhara Kabab (step wise photos)
Recipe Card

Hara bhara kabab is a very popular vegetarian kabab recipe in northern India. The name of the recipe is in Hindi where the rhymic word hara bhara means fresh green and kabab means patty. Hara bhara kabab is a healthy and delicious green patty which has the goodness of green vegetables. In this preparation, spinach, and green peas are cooked and blended with coriander leaves. Then it’s mixed with boiled potatoes, crumbled paneer, breadcrumbs and a few spices. Then the content is shaped like a small patty and pan-fried. It is mostly served as a snack during teatime or as an appetizer with dip and salad.

Hara bhara kabab is mostly prepared in two different ways.

• Veg hara bhara kabab
• Non-veg hara bhara kabab

Veg hara bhara kabab is a savour Indian patty recipe which is flavoured and slightly spicy. They are crispy on the outside and tender on the inside which melts in the mouth.

In Non-veg hara bhara kabab, minced meat is added.

I am a kabab lover, whether it’s vegetarian or non-vegetarian does not matter. I always prefer to try different types of kababs. I know many non-vegetarian people who don’t like to have veg kabab but my choice is completely different. I always love to try different veg kababs in different restaurants or stalls and then try to prepare them at home. This veg hara bhara kabab is one of them.

Hara bhara kabab is quite popular and you can see its name in many north Indian restaurant’s veg starter sections. Whenever I go to any north Indian restaurant, I frequently order this kabab.

One day, I had so many green vegetables in my fridge and I was wondering what I should cook with them. Then suddenly I got the idea to prepare hara bhara kabab at home. When I prepared the kabab for the first time, the taste was good but not great. But after a few attempts, I got expertise in preparing it.

Honestly, these hara bhara kababs taste much better than restaurant ones. The only thing which is missing is the smokey flavour because I cook them in a pan, and not in tandoor. Other than this, the taste of these kababs is unbeatable.

The difficulty level of preparing the hara bhara kabab recipe is moderate and it requires a little bit of arrangement before preparation. It is a little bit time-consuming recipe because the patty needs to be shaped and rested. But it’s completely worth spending each second on it. This kabab recipe requires very common ingredients to get prepared and all of them are easily available in any Indian store or the Asian section of the supermarket.

Green vegetables: The primary ingredient of the recipe which adds taste, texture, flavour and colour to the kabab. I used spinach, green peas and coriander leaves for the recipe. The addition of coriander leaves gives a nice refreshing flavour to the kabab.

Potatoes: The addition of boiled mashed potatoes adds texture and enhances the taste of the kabab.

Paneer: Another important ingredient of the recipe which gives binding to the kabab mixture and gives a nice taste to the dish.

Breadcrumbs: The addition of breadcrumbs absorbs the excess moisture from the kabab mixture and gives binding.

Ginger: It enhances the flavour of the kabab.

Green chillies: The addition of green chillies gives a heaty taste to the kabab.

Dry fruits: I have used cashew nuts for the recipe. In every kabab, I have inserted one cashew nut. The addition of cashews gives a nice look and taste to the kabab.

Spices: I have used garam masala powder, chaat masala, and amchur powder for the recipe. It enhances the flavour of the kababs.

Salt: The most important ingredient for any savoury item which adds the basic salty taste to the kabab.

Oil: It is used to cook the peas and spinach and to fry the kababs. You can use any flavourless oil for the recipe.

Hara bhara kabab with step-by-step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get a crispy green patty with perfect flavour and taste which will taste better than the restaurant-served ones.

• Blanch the spinach and dip it immediately in ice-cold water to retain its green colour and give the kabab a nice green colour.
• Cook the peas and spinach with ginger before making paste rather than boiling them. It increases the taste of the kabab.
• The addition of crumbled paneer is completely optional but the addition of it enhances the taste of the kabab.
• You can adjust the amount of green chilli according to your taste.
• The addition of breadcrumbs helps to absorb the excess moisture. You can even use roasted chickpea flour or cornstarch instead of breadcrumbs.
• These kababs are very delicate. Don’t flip them frequently during the time of frying. First, fry one side for 2-3 minutes over medium flame till golden brown then flip them.

• The nutrients present in spinach help to control our blood sugar level, blood pressure level and cholesterol level.
• The folic acid present in spinach is extremely beneficial for pregnant women.
• Spinach is low in carbs and full of fibre. They are extremely good for our digestive system and help eliminate constipation.
• They are a great source of vitamins and minerals. The vitamin C present in spinach makes our skin healthy and glowing.
• Any leafy greens like Spinach are very beneficial for our eyesight too. The high level of chlorophyll present in Spinach is great for our vision.

You can use roasted besan or corn starch as a binding agent instead of breadcrumbs to make the kabab gluten-free.

You can skip the paneer from the recipe to make it vegan.

If you like to make them frozen then after shaping the hara bhara kabab, place them on a plate and refrigerate them for an hour. Then transfer them in zip lock packets and freeze them. In this way, you can store them for a couple of months. But make sure to thaw them completely before frying.

If the kababs are pan-fried over low flame and added before the oil turns hot then it may happen.

If there is too much moisture in the kabab mixture then it may break during the time of frying. In that case, you must add some more binding agents like breadcrumbs, cornstarch or roasted besan to adjust the consistency.

To prepare the hara bhara kabab, first, wash the spinach leaves aka palak and blanch them for 2-3 minutes. Then immediately strain it and put it either in iced water or cold water to let the spinach cool down.

Wash the potatoes and pressure cook them in enough water till 2 whistles over medium flame and allow the pressure to settle down. Then peel off the skin of the potatoes and mash them thoroughly either with a potato masher or with a fork. Keep it aside for later use.

Now, put a pan on flame and allow it to become completely dry. Then add oil to the pan and once the oil is hot, add chopped ginger and green chillies and cook them for a minute over low flame. After this, add green peas to the pan and mix it well. Cover the pan and cook it over medium flame for 2 minutes.

Then add the blanched spinach into the pan and mix it well. Cover the pan and cook it over low flame for 5-6 minutes till everything gets cooked. Then turn off the flame and allow the content to cool down a bit.

Transfer the content to a jar of a grinder and add some coriander leaves into it. Close the lid of the jar and pulse it to a smooth paste.

Transfer the green paste to a large mixing bowl. Add mashed potato, breadcrumbs, garam masala powder, chaat masala, and amchur powder, one by one into the pan and mix it well. Add some crumbled paneer into the bowl and mix it.

Apply oil in your hand and then divide the mixture into ten equal portions. Make flat disc-shaped patties with the help of your hands. Take one cashew nut, place it at the centre of each kabab and push it gently so that it sticks to the kabab.

Then refrigerate the veg hara bhara kabab for 1 hour. This process helps the coating to get set nicely to avoid any cracks during the time of deep frying the chops.

Take a wide heavy bottom non-stick pan on flame and let it completely dry. Add 2-3 tablespoons oil to the pan and wait until the oil is hot. Gently put the green patty on the pan. Keep a distance between the kababs and don’t overcrowd the pan. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the kababs frequently or else they may break. Flip the kababs delicately and cook the other side for another 3-4 minutes on medium flame. Cook them from both sides till golden brown and crisp. Transfer the hara bhara kababs to a tissue-lined plate. Now they are ready to serve.

Many Indian snacks recipes have already been shared in my previous posts. You can check a few of them like

Dahi ke kabab
Aloo tikki
Sabudana tikki
Vegetable chop
Cabbage pakoda

..And Many more…

1 Cup = 250 ml

• 3 cups Spinach
• 1 cup Peas
• ¼ cup Coriander leaves
• 2 medium Potatoes, boiled
• 1-inch ginger
• 2 green Chillies, chopped
• ⅓ cup Paneer, crumbled
• ⅓ cup Breadcrumbs
• ¾ teaspoon Garam Masala powder
• ¾ teaspoon Chaat masala
• ½ teaspoon Amchur powder
• ¾ teaspoon Salt, Adjust accordingly
• 2 teaspoons Oil to cook the peas & spinach
• 2 tablespoons Oil to fry the kababs
• 10 Cashew nuts

1. Wash 3 cups of palak or spinach leaves thoroughly in running water.
2. Take a pan and add water to boil. Add the spinach to the boiled water and boil it for 3-4 minutes. Strain the spinach with a strainer skimmer.
3. Immediately put the spinach either in cold water or iced water to cool down. This step helps to preserve the green colour of spinach.
4. Wash 2 medium size potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid of the cooker and cook it on medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. Allow the potatoes to come to room temperature and then peel off the skin of the potatoes.
5. Mash the potatoes with the help of a potato masher. Make sure there are no lumps.
6. Now put a pan on flame and allow it to become completely dry. Then add 2 teaspoons oil to the pan.
7. Once the oil is hot, add 1 inch chopped ginger and 1-2 chopped green chillies and cook them for a minute over low flame.
8. Add 1 cup green peas into the pan and mix it well. Cover the pan and cook it over medium flame for 2 minutes.
9. Add the blanched spinach (Step 3) into the pan and mix it well. Cover the pan and cook it over low flame for 5-6 minutes till everything gets cooked. Then turn off the flame and allow the content to cool down a bit.
10. Transfer the content to a jar of a grinder and add ¼ cup coriander leaves into it. Close the lid of the jar and pulse it to a smooth paste.
11. Transfer the green paste to a large mixing bowl.
12. Add mashed potato (Step 5), ⅓ cup breadcrumbs, ¾ teaspoon garam masala powder, ¾ teaspoon chaat masala and ½ teaspoon amchur powder, one by one into the pan and mix it well.
13. Add ⅓ cup crumbled paneer into the bowl and mix it.
14. Apply oil in your hand and then divide the mixture into ten equal portions.
15. Make flat disc-shaped patties with the help of your hands.
16. Take one cashew nut, place it at the centre of each kabab and push it gently so that it sticks to the kabab.
17. Refrigerate the veg hara bhara kabab for 1 hour. This process helps the kabab to get set nicely to avoid any cracks during the time of deep frying the chops.
18. Take a wide heavy bottom non-stick pan on flame and let it completely dry. Add 2-3 tablespoons oil to the pan and wait until the oil is hot.
19. Gently put the green patty into the pan. Keep a distance between the kababs and don’t overcrowd the pan. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the kababs frequently or else they may break. Flip the kababs delicately and cook the other side for another 3-4 minutes on medium flame. Cook them from both sides till golden brown and crisp.
20. Transfer the hara bhara kababs to a tissue-lined plate. Now they are ready to serve.

Transfer the hara bhara kabab to a serving plate. Serve immediately after frying to enjoy its best taste. Always serve hot or warm. Pair up the scrumptious snack with green chutney or tomato ketchup and some cucumber-onion salad.

After shaping the hara bhara kabab, you can refrigerate it for 2-3 days but not more than that. Just take them out of the fridge and fry them immediately before serving.

If you like to make them frozen then after shaping the hara bhara kabab, place them on a plate and refrigerate them for an hour. Then transfer them in zip lock packets and freeze them. In this way, you can store them for a couple of months. But make sure to thaw them completely before frying.

Hara bhara kabab | Veg hara bhara kabab | Veg green kabab

Serves: 10 Pieces Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

• 3 cups Spinach
• 1 cup Peas
• ¼ cup Coriander leaves
• 2 medium Potatoes, boiled
• 1-inch ginger
• 2 green Chillies, chopped
• ⅓ cup Paneer, crumbled
• ⅓ cup Breadcrumbs
• ¾ teaspoon Garam Masala powder
• ¾ teaspoon Chaat masala
• ½ teaspoon Amchur powder
• ¾ teaspoon Salt, Adjust accordingly
• 2 teaspoons Oil to cook the peas & spinach
• 2 tablespoons Oil to fry the kababs
• 10 Cashew nuts

Instructions

1. Wash 3 cups of palak or spinach leaves thoroughly in running water.
2. Take a pan and add water to boil. Add the spinach to the boiled water and boil it for 3-4 minutes. Strain the spinach with a strainer skimmer.
3. Immediately put the spinach either in cold water or iced water to cool down. This step helps to preserve the green colour of spinach.
4. Wash 2 medium size potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid of the cooker and cook it on medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. Allow the potatoes to come to room temperature and then peel off the skin of the potatoes.
5. Mash the potatoes with the help of a potato masher. Make sure there are no lumps.
6. Now put a pan on flame and allow it to become completely dry. Then add 2 teaspoons oil to the pan.
7. Once the oil is hot, add 1 inch chopped ginger and 1-2 chopped green chillies and cook them for a minute over low flame.
8. Add 1 cup green peas into the pan and mix it well. Cover the pan and cook it over medium flame for 2 minutes.
9. Add the blanched spinach (Step 3) into the pan and mix it well. Cover the pan and cook it over low flame for 5-6 minutes till everything gets cooked. Then turn off the flame and allow the content to cool down a bit.
10. Transfer the content to a jar of a grinder and add ¼ cup coriander leaves into it. Close the lid of the jar and pulse it to a smooth paste.
11. Transfer the green paste to a large mixing bowl.
12. Add mashed potato (Step 5), ⅓ cup breadcrumbs, ¾ teaspoon garam masala powder, ¾ teaspoon chaat masala and ½ teaspoon amchur powder, one by one into the pan and mix it well.
13. Add ⅓ cup crumbled paneer into the bowl and mix it.
14. Apply oil in your hand and then divide the mixture into ten equal portions.
15. Make flat disc-shaped patties with the help of your hands.
16. Take one cashew nut, place it at the centre of each kabab and push it gently so that it sticks to the kabab.
17. Refrigerate the veg hara bhara kabab for 1 hour. This process helps the kabab to get set nicely to avoid any cracks during the time of deep frying the chops.
18. Take a wide heavy bottom non-stick pan on flame and let it completely dry. Add 2-3 tablespoons oil to the pan and wait until the oil is hot.
19. Gently put the green patty into the pan. Keep a distance between the kababs and don’t overcrowd the pan. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the kababs frequently or else they may break. Flip the kababs delicately and cook the other side for another 3-4 minutes on medium flame. Cook them from both sides till golden brown and crisp.
20. Transfer the hara bhara kababs to a tissue-lined plate. Now they are ready to serve.