Haryali Kebab


Haryali Kebab

Ingredients

Spinach, washed, finely chopped, blanched, and pureed - see instructions (80g)

Potatoes, boiled, peeled and mashed – see instructions (40g or 2.5 tbsp)

Green chilli, finely chopped (5g or 1 tsp)

Ginger, peeled and finely chopped (10g or 2 tsp)

Carrot, peeled and finely chopped – see instructions (20g or 1.5 tbsp)

French Beans, chopped – see instructions (20g or 1.5 tbsp)

Salt, to taste

Organic mustard oil (30 ml or 2 tbsp)

Red chilli powder (3 g or 2/3 tsp)

Turmeric powder (3 g or 2/3 tsp)

Cumin (3 g or 2/3 tsp)

Onions, finely chopped (10 g or 2 tsp)

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Gather all ingredients and wash all vegetables.

  2. Cut all the vegetables.

  • For spinach, blanche by boiling water and cooking through for about 30 seconds. Then add to ice cold water. Then puree.

  • Carrots and French beans should be chopped together in a food processor.

  • Boil the potatoes, add a pinch of salt and turmeric to water when it is boiling. Remove when cooked through, peel and mash.

  1. Heat up a non-stick frying pan, add 1 tbsp organic mustard oil and heat over medium flame for 15 seconds or until hot.

  2. Add cumin, heat until golden brown. Then add onions, green chilli and chopped ginger. Sauté well.

  3. Once the onions, chillies and ginger are golden brown, add chopped carrots and beans to the mixture. Add the pureed spinach and coriander roots. Cook the entire mixture well, and take it out in a large bowl.

  4. Add mashed potatoes to the mixture. Mix everything together well. Add salt, and all seasonings mentioned in ingredient list.

  5. Form small patties with the mixture – the quantity should be about 16 patties or more.

  6. In a non-stick pan, add a teaspoon of mustard oil and heat over low flame. Once the pan is heated through, start adding the patties to the pan and cook on each side until they are brown in color (one minute on each side).

  7. Serve hot along with a chutney or sauce of your choice.

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