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Hara bhara kabab

Hara bhara kabab served on a plate

Hara bhara kabab

Name: Hara bhara kabab
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Makes 12
Cuisine: Indian
Ingredients: 500g Maris Piper potatoes cut into quarters; 130ml sunflower oil; 2 garlic cloves finely chopped; 50g kale finely chopped; 50g spinach finely chopped; 50g frozen peas; ½ tsp chilli powder; 1 tsp ground cumin; 1 tsp amchur (mango powder); 3 tbsp cornflour; chutney to serve

Chetna Makan

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Makes 12

Easy

Prep: 30 mins

Cook: 35 mins

A star rating of 5 out of 5.1 ratingRate

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Enjoy these vegan patties which are a popular snack in North India, with a green tint from the spinach. Serve with your favourite chutney – we went for mango

Freezable

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g Maris Piper potatoes

cut into quarters
130ml sunflower oil
2 garlic cloves

finely chopped
50g kale

finely chopped
50g spinach

finely chopped
50g frozen peas
½ tsp chilli powder
1 tsp ground cumin
1 tsp amchur (mango powder)
3 tbsp cornflour
chutney

to serve

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Nutrition: Per serving

kcal94
fat5g
saturates0.4g
carbs10g
sugars1g
fibre1g
protein1g
salt0.3g

Method

step 1

Tip the potatoes into a pan of cold water. Salt well and bring to the boil, then simmer for 12-15 mins until tender. Drain well and set aside to cool.
step 2

Heat 2 tbsp of the oil in a pan over a medium heat and add the garlic cloves. After a few seconds, add the kale, cover and reduce the heat to low for 5 mins. Add the spinach and peas, cover and cook over a low heat for a further 5 mins. Remove from the heat and tip into a food processor. Blitz to a coarse paste.
step 3

Tip the paste into a bowl with the boiled potatoes, spices, cornflour and ½ tsp salt. Mash well and divide into 12 slightly flattened balls.
step 4

Heat the remaining oil in a deep frying pan and cook the kebabs for 1-2 mins on each side until golden. Serve with a chutney of your choice.

Recipe from Good Food magazine, March 2025

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