Haryali Seekh Kebab

Name: Haryali Seekh Kebab
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Indian
Ingredients: 2 pieces White Potatoes (2 Potatoes (Aloo)); 2 cup Broccoli (2 cups Broccoli finely chopped); ½ cup Chana Dal (1/2 cup Chana dal (Bengal Gram Dal)); 1 cup Spinach (1 cup Spinach Leaves (Palak)); ¼ cup Mint (1/4 cup Mint Leaves (Pudina) chopped); 2 tbsp Cilantro (2 tablespoons Coriander (Dhania) Leaves chopped); 2 pieces Cloves (2 Cloves (Laung)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Ginger (1 inch Ginger); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); 2 tbsp Lemon Juice (2 tablespoons Lemon juice); 20 pieces Cashew (20 Cashew nuts powdered); 1 tsp Green Chili Paste (1 teaspoon Green Chilli Paste); 0 pieces Yellow Onion (Onions chopped, to serve); 0 pieces Green Chutney (Green Chutney (Coriander & Mint) as needed); 0 pieces Yogurt (Curd (Dahi / Yogurt) as needed); 0 pieces Chaat masala (Chaat Masala Powder as needed)

Vegetarian Indian kebabs made with mashed potatoes, steamed broccoli, chana dal, and a blend of spinach, mint, and coriander, shaped onto skewers and grilled.

80 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

White Potatoes2 pieces · 2 Potatoes (Aloo)
Broccoli2 cup · 2 cups Broccoli finely chopped
Chana Dal½ cup · 1/2 cup Chana dal (Bengal Gram Dal)
Spinach1 cup · 1 cup Spinach Leaves (Palak)
Mint¼ cup · 1/4 cup Mint Leaves (Pudina) chopped
Cilantro2 tbsp · 2 tablespoons Coriander (Dhania) Leaves chopped
Cloves2 pieces · 2 Cloves (Laung)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Ginger1 piece · 1 inch Ginger
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Lemon Juice2 tbsp · 2 tablespoons Lemon juice
Cashew20 pieces · 20 Cashew nuts powdered
Green Chili Paste1 tsp · 1 teaspoon Green Chilli Paste
Yellow Onion0 pieces · Onions chopped, to serve
Green Chutney0 pieces · Green Chutney (Coriander & Mint) as needed
Yogurt0 pieces · Curd (Dahi / Yogurt) as needed
Chaat masala0 pieces · Chaat Masala Powder as needed

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Steps

1To begin making the Haryali Seekh Kebab Recipe, first soak channa dal for an hour in enough water.
2Boil and mash 2 potatoes and keep aside. Steam the broccoli for 3-4 minutes, and the blend it using a food processor or a blender in pulse motion.
3Cook channa dal for 10 minutes in water, it must hold its shape well but be cooked through. Drain the water and let this cool.
4Dry roast cardamom and cloves and grind them to a powder using a mortar and pestle.
5In a food processor add broccoli, cooked channa dal, salt, raw cleaned spinach, mint, coriander, freshly ground spices, pepper powder and lemon juice blend it all into a smooth paste.
6Now add this paste into a bowl with mashed potatoes and cashew powder and mix until its all combined.
7This mixture should not be sticky. (Make sure to drain all the ingredients after washing, steaming and cooking thoroughly before blending to ensure there is no excess moisture.)
8Now shape this mixture into long cylinders and pierce the skewers through the cylinder and shape them between your thumb and your index finger and gently roll with the skewer on a flat surface.
9Drizzle some oil on a grill pan and place these skewers and cook on all sides evenly on a low to medium heat.
10Sprinkle with Chaat masala powder and serve with sliced onions and dip. Serve the Haryali Seekh Kebab Recipe along with Dhaniya Pudina Chutney for your party starters.