Hara Bhara Kebab ( Spinach Cutlet ) Recipe

To make Hara Bhara Kebab, start by heating ghee in a pan and adding cumin seeds until they splutter. Then, sauté ginger, green peas, and salt, followed by green chillies and spinach. Cook until well combined, then add boiled potato, mint, and coriander leaves. After cooking with water for 5-6 minutes, let the mixture cool, grind it into a paste, and mix in spices, bread crumbs, and paneer. Shape the mixture into kebabs and shallow fry until crispy.

Yes, Hara Bhara Kebabs are completely vegetarian as they are made with spinach, green peas, potatoes, and paneer. This makes them a great option for anyone looking for a delicious plant-based snack or appetizer.

If you're looking for a substitute for paneer in Hara Bhara Kebab, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will work well in maintaining the kebab's flavor and consistency.

To store leftover Hara Bhara Kebabs, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate each kebab with parchment paper to prevent sticking.

Hara Bhara Kebabs pair wonderfully with green chutney, yogurt dip, or a fresh salad. You can also serve them alongside naan or pita bread for a complete meal. Adding a squeeze of lemon juice enhances the flavors beautifully.