Before you begin:

• Prep required: Boil and cool potatoes a few hours before.
• Time taken: 1 hour
• Equipment: Easier with a food processor, else use a good knife as there is a lot of chopping to be done.

Ingredients for Making Hara Bhara Kabab

• 2 medium potatoes, boiled and cooled
• 1 carrot
• 5-6 florets of cauliflower
• handful of french beans, stringed
• 1 bunch of spinach, sorted and washed
• 1/2 cup of green peas
• 1 handful of coriander leaves, finely chopped
• 1 handful of pudina leaves, finely chopped
• 1/2 onion, finely chopped
• 3-4 cloves garlic, grated
• small piece of ginger, grated
• 1 green chilli, finely chopped
• 1/2 tsp red chilli powder
• 1/4 tsp haldi powder
• 1 tsp dhania jeera powder
• 1/2 tsp garam masala
• 1 tsp amchur powder
• 1/4 cup bread crumbs
• 2 tbsp cornflour
• oil
• salt to taste
• Cashewnut halves for decoration (optional)

Method for Making Hara Bhara Kabab

• Blanch the spinach leaves in boiling water for 30 seconds, strain and squeeze out all the excess water.
• In a food processor, chop together french beans, carrots, cauliflower, blanched spinach and green peas.
• Heat 1 tbsp oil, add finely chopped onion, grated ginger, garlic and chopped green chillies. Fry till the raw smell goes.
• Add the chopped vegetables from the food processor, cover and cook until soft, without adding any water. Dry out the mixture as much as possible.
• Proceed to add all the dry masalas like red chilli powder, haldi powder, garam masala, amchur powder. Remove it to a large mixing bowl and let it cool down.
• Into the vegetable mixture, grate in 2 boiled and cooled potatoes.
• Add breadcrumbs, cornflour, coriander leaves, pudina leaves and salt to taste. This mixture should be on the drier side to yield a crunchy topped kabab. If it is too wet, they will disintegrate upon frying. You can add more breadcrumbs to make the mixture dry.
• Form into patties and press one half of a cashew nut on the top.
• At this point, these patties can be frozen for use at a later date.
• To serve, heat oil on a tawa and shallow fry on both sides until golden brown.
• Serve hot with ketchup or green chutney.