The Jain hara bhara kabab is a vegetarian dish. It is made without potato and carrot. Instead, you can use potato or paneer. Its green colour comes from spinach paste. The recipe calls for a few simple ingredients. Here’s how to make this traditional vegetarian dish. Listed below are some simple steps to make it at home. Once you have the ingredients, you’re ready to make this tasty treat!
First, chop your vegetables. Make sure to use a potato masher. Use a large size for the patties and smaller ones for the small ones. Mix them well. You can also add optional cashews, halved or not. Depending on your preference, you can cook them in a deep fryer or shallow-frying pan. Once cooked, enjoy! The best part of this dish is the spicy and green flavor.
For the harinda factor, use spinach leaves. If you are using canned spinach, you can blanch it first. Green peas, which are also gluten-free, can be used in season. If you don’t have fresh peas, you can also buy frozen ones. The spinach and potato mixture will need to be mixed with besan, which acts as a binding agent. Garam masala and Aamchur powder will be used to spice it up.
The mixture must be non-sticky and not too sticky. Otherwise, the kababs will be soggy on the inside. To make this dish, you can use a potato substitute or even minced chicken. The mixture will keep in the freezer for up to a month. You can cook more than one batch of kabab at a time. Just remember to follow the instructions carefully and you’ll be fine!
When preparing spinach masala, be sure to drain the greens thoroughly before blending them. If they are too wet, you’ll find it hard to shape the kabab. Alternatively, you can bind the spinach with bread crumbs, then bake or air fry the kabab. If you want to make the dish with less spinach, try adding some potato or peas to the mix.