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Haryali Reshmi Kebab

Rachana Bhatia
20 minutes
Prep Time
20 minutes
Cook Time
6 People
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ABOUT Haryali Reshmi Kebab RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Indian
  • Shallow fry
  • Boiling
  • Snacks
  • Vegan

Ingredients Serving: 6

  1. Boiled potato 1 medium size
  2. Boiled green peas 1/2 cup
  3. spinach 1 cup blanched
  4. capsicum 1 chopped
  5. ginger 1 inch piece
  6. Green chillies 4 to 5
  7. Fresh coriander 1/3 cup finely chopped
  8. mint leaves 8 to 10
  9. 3/4 cup Bread crumbs
  10. cumin seeds 1 tsp
  11. Black pepper powder 1/4 tsp
  12. Garam masala powder 1/4 tsp
  13. Chaat masala 1 tsp
  14. Corn flour 2 tsp
  15. salt to taste
  16. oil as required to shallow fry


  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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