Quinoa Palak Hara Bhara Kabab | क्विनोआ पालक हरा भरा कबाब | Chef Harpal Singh

Описание: Quinoa palak hara bhara kebab is a delightful fusion dish that combines the nutritious elements of quinoa with the vibrant flavors of palak (spinach) and hara bhara kebabs, which are typically made with green vegetables like peas, spinach, and potatoes.

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Ingredients Quantity
Water for blanching
Spinach leaves 1 bunch
Oil 1 ½ tbsp
Cumin seeds ½ tsp
Garlic chopped 1 tbsp
Ginger chopped 1 tbsp
Green chilli chopped 3 no
Quinoa soaked & boiled 1 ½ cup
Turmeric powder ½ tsp
Coriander powder 1 tsp
Red chilli powder ½ tsp
Cumin powder ¼ tsp
Garam masala ½ tsp
Chaat masala ½ tsp
Dry mango powder 1 tsp
Fresh coriander chopped 2 tbsp
Mint powder ½ tsp
Salt to taste
Gram flour roasted 2 tbsp
Fresh coriander chopped 1 tbsp
Fresh mint leaves 1 tbsp
Onion chopped 1 no
Chaat masala for sprinkle
Red chilli powder for sprinkle

Method:-

1. Take a spinach leaves bunch and cut the ends of stems.
2. Place a kadai on medium flame and boil water in it. Add spinach leaves and balanced well.
3. Now strain the balanced spinach leaves in running water and wash well.
4. Take mixer blender and add blanched spinach leaves grind coarsely leave aside.
5. Place a kadai on medium flame and heat oil. Add cumin seeds and let them splutter.
6. Now add chopped garlic, chopped ginger and chopped green chilli sauté for a minutes.
7. Add boiled quinoa and sauté for a minute.
8. Now add turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala, chaat masala, dry mango powder, chopped fresh coriander, mint powder and salt mix well.
9. Add roasted gram flour and Mix everything well until combined.
10. This will help the mixture hold together while shaping the kebabs.
11. Now add coarsely blended spinach leaves and mix well.
12. Add chopped fresh coriander and mint leaves mix well.
13. Switch off the flame and side out the mixture in a bowl leave for 3-4 minutes until cool down.
14. Once cooled, add chopped onion and mix well.
15. Divide the mixture into small portions and shape them into round or oval patties, or you can even shape them into slightly flattened kebab shapes.
16. Press the kebabs gently to make sure they hold together well.
17. Heat a non-stick tawa griddle over medium heat.
18. Once the tawa is hot, place the kebabs on it. Make sure to leave some space between each kebab to ensure they cook evenly.
19. Let the kebabs cook for about 3-4 minutes on one side. Once the underside is golden and slightly crispy, flip the kebabs gently.
20. Cook the other side for another 3-4 minutes, pressing lightly with a spatula to ensure even cooking.
21. Once the kebabs are cooked to a golden brown and crispy texture, remove them from the tawa and place them on a plate.
22. Serve the Quinoa Palak Hara Bhara Kebabs with green chutney, tamarind chutney, or a yogurt dip for extra flavor.


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