Hara Bhara Kebab
Hara Bhara Kebab
Prep Time
10 mins
Cook Time
30 mins
Total Time
10 mins

Hara Bhara Kabab is a popular Indian appetiser made with Spinach, green peas, green pepper, potatoes and spices. How about dunking some kebab in chutney/ tomato ketchup or serve it as a filler inside your slider buns.

Course: Appetizer, Side Dish
Cuisine: North Indian
Servings: 15 Kebab
Author: Sandhya Hariharan
  • 500 gm spinach
  • 1 Cup frozen green peas
  • 1 Large Green capsicum/pepper chopped into chunks
  • 2 tblspn chopped coriander leaves
  • 1 tblspn freshly grated ginger
  • 2 Nos finely chopped green chillies
  • 1 Large Boiled Potato
  • A Pinch of Turmeric
  • 1/2 tsp Garam Masala
  • 1/2 tsp Amchur Powder
  • 3/4 tsp Clove - Cardamom- Cinnamon powder or 1/4 Tsp of each powder
  • Salt to taste
  • 1 tsp Cumin Seeds
  1. Blanch the spinach. Squeeze out the water and set it aside.
  2. Heat Oil in a kadai, add the cumin seeds. Once they splutter add in grated ginger, green chillies . Saute for 1 minute.
  3. Add chopped Green peppers and saute for about 2 minutes. Its time to add frozen green peas to the pepper mixture. Saute for another 5 minutes.If the peas are not tender, you may cook for a little longer.Add the spinach, coriander leaves along with dry spice powders and mix well. Saute until all the moisture is reduced. Ideally the mixture needs to stick to the pan. Remove from heat and set the mixture said to cool down. Grind them into a rough paste in your blender.
  4. To the Green paste, add 1 Large grated boiled potato, breadcrumbs and cornflour. Mix them with a ladle until they combine well. Shape them into round patties, dust them into the breadcrumbs.

  5. Heat oil in a pan. Shallow fry them for 3-4 minutes  or until bottom surface turns light brown. Turn the kebabs and repeat the process.

  6. Repeat the process for the remaining 14 of them.serve hara bhara kebab hot with chutney’s.
Recipe Notes

The mixture for hara bhara kebab needs to be well done, not runny. Even after adding 1 potato, the mixture needs more binding agent, do add one more potato and pop them back to the pan. Saute until most of the moisture is removed. For preparing Clove - Cardamom - Cinnamon Powder, dry roast the whole spices in equal proportion(1/4 cup each). Allow it to cool and powder them. You may store them and use them in other delicacies.