Step-by-step Guide To Make Oil Free Spinach Kebab At Home

2 cups fresh spinach leaves or 100 grams1.5 to 2 cups water for blanching 

4 tablespoons besan (gram flour) or add as required1 green chilli 

1 to 1.5 inches ginger – roughly chopped, adjust as per your spice requirements1 teaspoon chaat masala powder

8 cashew halves – optional2 to 3 tablespoons oil for pan frying the kabab, add as required

1 to 1.5 cups cold waterfor cooking potatoes and green peas2 medium large potatoes or 200 to 215 grams

Blanch spinach by briefly submerging it in hot water, then immediately cooling it in cold water, and finally squeezing out excess moisture. 

Prepare supporting ingredients by roasting besan, steaming potatoes and peas, and grinding ginger and green chilies into a paste

Combine chopped spinach, grated potatoes, peas, and green-chili paste, then mash and mix with dry spices, roasted gram flour.  

Shape the mixture into patties, top with a cashew halve, and pan-fry until crispy and golden, then drain on paper towels

Serve crispy hara bhara kabab hot with a side of coriander chutney, mint chutney, or tomato ketchup.