Hara Bhara Kebab Recipe: When mild hunger strikes in the evening, it is often hard to decide what to make that is both delicious and quick to prepare. One doesn't always feel like eating samosas, pakoras, or chaat. In such cases, 'Hara Bhara Kebab'—made using green vegetables readily available at home—makes for a great option. Combining spinach, peas, and broccoli with paneer (cottage cheese) enhances both the flavor and the texture.

Crispy on the outside and soft on the inside, these kebabs pair perfectly with tea. The best part is that you don't need any specialized cooking skills to make them; with a little preparation, they can be easily pan-fried.

Ingredients for Hara Bhara Kebab
For this recipe, take 100g of green peas, 40g of broccoli, and 100g of spinach. To enhance the flavor, you will need a handful of fresh coriander leaves, 3-4 mint leaves, a 1-inch piece of ginger, and 2 green chilies.

To give the kebabs a good texture, use 125g of paneer. Add half a teaspoon each of cumin powder and dry mango powder (amchur), along with a pinch of garam masala and a pinch of roasted dried fenugreek leaf (kasuri methi) powder. Add salt to taste and 1 tablespoon of gram flour (besan) to bind the mixture. You will also need some ghee for pan-frying and cashews for garnishing.

How to Prepare Hara Bhara Kebab
Blanch the vegetables first
Start by boiling water in a vessel. Add the green peas, broccoli, and a little salt, and blanch them for about 3-4 minutes. Then, add the spinach and let it cook for approximately 30 seconds. There is no need to overcook the vegetables. Drain them immediately. Prepare a large bowl of ice-cold water and transfer the blanched vegetables into it. After a short while, remove the vegetables and squeeze out the excess water thoroughly. This step is crucial because if the mixture contains too much moisture, the patties may easily break apart while cooking.

**Prepare the mixture with spices and paneer**
Place the vegetables in a chopper. Add fresh coriander, mint, ginger, and green chilies. Chop them until the mixture forms a very fine paste while still retaining a slightly coarse texture.

Next, add the paneer, salt, garam masala, cumin powder, dry mango powder (amchur), and roasted dried fenugreek leaves (kasuri methi). Mix everything thoroughly once more. Transfer the prepared mixture to a bowl. Now, add gram flour (besan) and mix well using your hands or a spoon; the gram flour helps bind the mixture and makes it easier to shape.

**Cooking the kebabs on a griddle (tawa)**
Take a portion of the prepared mixture and shape it into a ball. Gently press it with your palm to form a patty. Prepare all the kebabs in this manner. Heat a griddle and grease it with a little ghee. Carefully place the kebabs on the griddle and cook them over medium heat on both sides. Once they turn light golden and are cooked through on both sides, remove them from the heat. You can garnish them with cashews before serving, if desired.

**Serving with tea**
Hara-bhara kebabs taste best when served hot. They can be enjoyed with green chutney, a yogurt-based dip, or any chutney of your choice. This snack is easy to prepare for the family to enjoy with evening tea; serving vegetables in the form of kebabs is also a great way to offer them to children who might otherwise be reluctant to eat their greens.

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