Hariyali Kabab Curry

A tasty alternative for those who love kababs but are vegetarian, Hara Bhara kabab gets its name and green colour from the healthy spinach in it. They are not only tasty, they have a high fibre content, high protein, vitamin A and calcium, and the dish blends perfectly well with bread  or rice. Hariyali Kababs are basically vegetable and paneer koftas cooked  in thick and creamy spinach  gravy.

Hariyali Kabab Curry  Recipe

Ingredients:

For Kababs:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1″ ginger piece minced
salt to taste
2 slices of bread


Method


Mix all the above ingredients and make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.

For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
2 medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1 1/2 tablespoon besan
2 green chillies
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee (clarified butter)
1 tsp  jeera
cream for garnish(optional)


Method
Heat ghee in a cooking vessel and add the jeera and let them pop. Make the paste of onion and green chillies. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add the tomato puree and let it cook over slow fire till the ghee separates. Add the palak paste and the cashewnut paste and combine. Add enough water to the besan to make a smooth paste. Add the paste and mix well. Add chilli powder. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.
Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the kababs to the gravy and simmer over heat for a minute before serving.