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Recipe: Avocado dip served with hara bara kabab
These vegetarian kebabs are incredibly delicious and tender.
Avocado dip served with hara bara kabab. / Courtesy Photo
A lot of leafy greens and vegetables, including spinach, coriander leaves, green peas, potatoes, and Indian spices, are used to make hara bhara kabab, a vegetarian dish from North India. All of the kebab ingredients are raw, minced vegetables. really simple to get ready. You can pan-fry them or bake them.
Even pan-fried ones are healthful because we aren't deep-frying or shallow-frying, but baked ones are unquestionably healthier.
Indeed, vegetable kebabs are nutritious, but how healthy they are will depend on your diet as a whole and how they are made. A tasty and nourishing dinner can be produced by including a range of vegetables and paying attention to cooking techniques and additional ingredients.
These vegetarian kebabs are incredibly delicious and tender.
Hara Bhara Kebab Ingredients are:
Four green peas, one cup of (spinach leaves)palak leaves, and a potato Three pieces of ginger coriander leaves along with green chili Salted Half a teaspoon each of garam masala, chaat masala, amchur powder, Kashmiri red chili powder, and one teaspoon of besan per gram 3 Tsp water oil for frying, 1 tablespoon corn flour, and flour.
For Dip: Finely paste avocado, finely chopped coriander leaves, finely chopped chilly, finely chopped onion, lemon juice, and salt
Get ready
1. Wash and remove 120 grams (3½ to 4 cups) of palak. Fill a big pot with water and add them. My customary approach is to sprinkle the leaves with salt and vinegar. After giving them some time to rest, rinse them well with water. Rinse three times and then transfer to a colander to remove any remaining water.
2. Boil three hundred grams of potatoes until they are fork-tender, which means they are done but not mushy. Set the pressure cooker to 3 or 4 whistles to cook them. Place each large potato on a trivet and cut it into two pieces to cook in the Instant Pot. Pressure cook for six minutes. Peel them after cooling.
3. Fill a pan with one teaspoon of oil. Add 1 to 3 green chilies and ¾ inch minced ginger and fry for 30 seconds. Since my children cannot eat hot meals, I just used one.
4. Include one cup of green peas. For 4 to 5 minutes, sauté over medium-high heat until soft and tender. You will need to cover and simmer the peas for a bit longer if they are not tender. The peas won't be cooked much more because we won't be deep-frying the patties
5. Sauté the spinach over medium-high heat until the leaves are thoroughly wilted. When you add the spinach to the pan, be sure there is no water present or it will release too much moisture.
6. These are cool
7. Pour the half cup of coriander leaves and all the sautéed ingredients into a grinder jar. Make sure the coriander leaves are dry; otherwise, the puree will be excessively wet.
8. Mix them all together to make a paste.
9. In the mixing basin, crumble the potatoes. The pureed spinach peas should be transferred. Make sure the potatoes are fully chilled. Next, include the following: One-eighth teaspoon of garam masala • One tablespoon lemon juice or ½ teaspoon chaat masala; • ½ to ¾ teaspoon salt
10. Include two teaspoons of roasted besan or sattu gram flour. [Tip: Put 2 teaspoons of roasted gram in a grinder jar and grind it to produce sattu.] Add ¼ cup of poha powder or bread crumbs as well. [Tip: Put half a cup of poha in a grinder and grind it to powder 11. Combine all the ingredients to create a dough that is pretty stiff and non-sticky.
12. Make ten equal chunks out of the dough. Turn them into balls. Oil your fingers if your dough becomes sticky. I didn't do it. On your palm, shape the ball of dough into a 2½ to 3 inch kabab. Join the edges if you notice any cracks. Do not move them from a plate. The patties can even be covered with dry bread crumbs.
How to Bake
1. Preheat the oven to 180 degrees Celsius for 10 minutes. When preheating and baking, use the oven's top and bottom heating rods.
2. Coat each kabab with a little oil.
3. Transfer the kababs to an oil-sprayed or oil-greased tray.
4. Put the kebabs in the middle of the oven on a wired rack or tray.
5. Bake the patties for 20 to 25 minutes at 180 degrees Celsius, or until the tops of the kababs are browned. After baking for ten to fifteen minutes, you can even switch the sides. These green patties are best baked on both sides.
How to Prepare This Avocado Dip: Mash the avocado, then add the finely chopped coriander leaves, lemon juice, finely chopped onion, and finely chopped chili. Serve hot kebabs with a cold dip of Avocado with love.
Recipe by: Johny Dabre, Sous chef, Taj Sanatacruz Mumbai, India.
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