Haryali Reshmi Kebab | How to make Haryali Reshmi Kebab

By Rachana Bhatia  |  26th Jun 2016  |  
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  • Haryali Reshmi Kebab, How to make Haryali Reshmi Kebab
Haryali Reshmi Kebabby Rachana Bhatia
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

28

0





About Haryali Reshmi Kebab

Haryali kebab has most sumptuous texture with its lingering flavour. Crispy outside and melt in mouth softness inside is interestingly made with all the lovely greens. Spinach, green peas and capsicum are combined with flavours of fresh coriander and mint leaves.

Haryali Reshmi Kebab, a deliciously finger licking recipe to treat your family and friends. This recipe of Haryali Reshmi Kebab by Rachana Bhatia will definitely help you in its preparation. The Haryali Reshmi Kebab can be prepared within 20 minutes. The time taken for cooking Haryali Reshmi Kebab is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Haryali Reshmi Kebab step by step. The detailed explanation makes Haryali Reshmi Kebab so simple and easy that even beginners can try it out. The recipe for Haryali Reshmi Kebab can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Haryali Reshmi Kebab from BetterButter.

Haryali Reshmi Kebab

Ingredients to make Haryali Reshmi Kebab

  • Boiled potato 1 medium size
  • Boiled green peas 1/2 cup
  • Spinach 1 cup blanched
  • Capsicum 1 chopped
  • Ginger 1 inch piece
  • Green chillies 4 to 5
  • Fresh coriander 1/3 cup finely chopped
  • Mint leaves 8 to 10
  • 3/4 cup Bread crumbs
  • Cumin seeds 1 tsp
  • Black pepper powder 1/4 tsp
  • Garam masala powder 1/4 tsp
  • Chaat masala 1 tsp
  • Corn flour 2 tsp
  • Salt to taste
  • Oil as required to shallow fry

How to make Haryali Reshmi Kebab

  1. Do all the chopping first.
  2. Blanch the spinach and strain it.
  3. Boil the potatoes and peas separately.
  4. Peel and mash the potatoes.
  5. Take a pan, heat 1 tbsp oil and add cumin seeds.
  6. Add spinach leaves and stir for 2-3 minutes.
  7. Add chopped capsicum and stir well till the capsicum becomes soft.
  8. Add green peas, mint leaves, chopped coriander and cook for 2 minutes.
  9. Add salt, garam masala, chaat masala and black pepper.
  10. Turn off the gas and let this mixture cool down.
  11. Grind this mixture coarsely, remember not to grind into a fine paste.
  12. Mix boiled potatoes, bread crumbs and corn flour to this mixture.
  13. Shape into kebabs and shallow fry on low gas till crispy outside.
  14. Serve hot with green chutney or ketchup.

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