Succulent Spinach Kebab
Succulent Spinach Kebab
20 mins
2
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 2 |
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| Spinach leaves | – | 1/2 bunch (large) |
| Mustard leaves | – | 1 small bunch |
| Spring onions (only the green part) | – | 3-4 stalks |
| Mint leaves | – | 3/4 cup |
| Olive Oil | – | 1 ½ tbsp |
| Cumin | – | 1 tsp |
| Garlic | – | 2 tsp, chopped |
| Gram flour (besan) | – | 1 tbsp |
| Green chilly | – | 1 no, chopped |
| Potato boiled | – | 1 no (small) |
| Coriander powder | – | ½ tbsp |
| Fenugreek leaves Powder | – | 1 tsp |
| Dried Apricots (optional) | – | handful |
| Salt | – | as per taste |
| nuts (pistachio, almonds & cashew nuts) | – | handful, chopped |
| Bread crumbs | – | for coating |
| Oil | – | as needed |
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| In boiling water add the spinach & mustard leaves. Stir for 2 minutes. Remove the leaves and dunk them in iced water till completely cool. Squeeze the leaves and add it to the blender along with mint leaves & spring onions. Fine grind the leaves without adding any water. Heat a pan and add ghee. Sprinkle cumin and chopped garlic. Lightly brown the garlic. Add gram flour and take the pan off the heat and stir for 2 mins to gently cook the gram flour. Put the pan back on heat and add the puree and cook it on low heat for 3-4 mins. Now add chopped green, coriander powder, salt and fenugreek leaves powder. Toss it for a minute and remove to a plate and cool completely. To the cooled puree add boiled & mashed potato and mix it. Rub a little ghee in your hands and take a small portion of the mixture and roll it into a round. Using the thumb press it gently on the centre to create a depression. Fill this up with chopped apricots & chopped nuts. Roll again and slightly flatten them to shape into a patty. Dunk them on all sides in dried bread crumbs. Brush the kebabs with oil and bake them at 180 C in an oven for 10 – 15 minutes. Remove and serve hot. |