If you are looking for a quick, protein-rich snack/ appetizer, you must try this easy and delicious paneer-stuffed hara bhara kabab. You can also customize it to be vegan.
Paneer Stuffed Hara Bhara Kabab is a delicious and nutritious Indian appetizer made with spinach, green peas, potatoes, and aromatic spices. The kabab mixture is shaped into patties and filled with a flavorful paneer stuffing, creating a delightful contrast of textures. These kababs are then shallow-fried or baked until golden and crisp on the outside while remaining soft and cheesy inside.
Perfect as a snack, starter, or party appetizer, they are packed with vibrant flavors and make a healthier alternative to deep-fried snacks. If you want to make this vegan, replace paneer with tofu or tvp. You can also make it simple, like hara bhara kabab.
Ingredients you'll need
For kabab
- Spinach leaves - blanched
- Potatoes - boiled and cooled to room temperature
- Green peas - blanched
- Cilantro leaves
- Cornstarch
For stuffing
- Grated paneer, garlic powder (or minced garlic), onion (finely chopped), red chili powder (paprika), chat masala, salt to taste
- Optionally, you can also add grated mozzarella cheese for a cheesy effect.
How to make paneer hara bhara kabab?
This is a three-step process to make paneer-stuffed hara bhara kabab
- Prepare paneer stuffing: Sautรฉ 2-3 minced garlic cloves, 1 small onion (finely chopped), ยฝ tsp red chili powder, ยผ tsp chat masala, salt to taste, and crumbled cottage cheese.
- Prepare a mixture of boiled & mashed potatoes + blanched & minced spinach + blanched green peas
- Make balls, stuff with the masala, then seal. Shallow fry or deep fry.
Extra Tips:-
There are a few things to keep in mind to make perfect kababs. A few lessons that I have learned from my experience are:
Before adding cornstarch to the boiled potatoes and spinach mixture, make sure they are cooled down to room temperature. Otherwise, the mixture will become sticky.
After blanching, squeeze out excess water from the spinach. The leafy vegetables are watery and tend to release water. Blend it roughly, without adding any more water. You can also do the same using a mortar and pestle.
Alternatively, you can also add grated paneer to the potato and spinach mixture instead of stuffing it. You can also
Similar Recipes
Recipe Paneer Hara Bhara Kabab
Paneer Stuffed Hara Bhara Kabab
Equipment
- 1 Spatula
Ingredients
For Stuffing
- 1 cup paneer grated
- 1 tsp oil
- ยฝ tsp chat masala
- ยฝ tsp red chili powder
- ยผ tsp salt
- 4 garlic pods minced
- ยฝ onion finely chopped
For Kabab
- 2 medium potatoes Boiled & Mashed
- 250 gms spinach leaves Blanch & squeeze excess water
- ยฝ cup green peas blanched & mashed roughly
- 1 tbsp ginger grated
- 4 green chillies finely chopped
- ยฝ tsp chat masala
- ยฝ tsp salt
- 2 tbsp coriander leaves finely chopped
- 2 tsp corn starch (to be added with veggies)
- 2 tsp corn starch (for dusting of patties)
- 1 cup oil for shallow frying
Instructions
Preparing Stuffing
- Heat 1 tbsp oil. Put minced garlic and finely chopped onion and saute till translucent.
- Add grated paneer/ cottage cheese, ยฝ tsp red chilli powder, ยฝ tsp chat masala and salt as per taste.*(*Recipe note).
- Saute for 2 minutes. Remove from heat and keep aside to cool.
Preparing Kabab
- Blanch spinach leaves.
- After 3 minutes remove from hot water and wash with cold water immediately.
- Remove from water and squeeze out the water completely.
- Blanch green peas and mash roughly.
- Cook potatoes and peel and mash completely.
- Add all ingredients together and make a dough like mixture.
- Take small portion of the mixture and make a ball.
- Make a pocket by pressing with thumb.
- Put half spoon of stuffing in the pocket and press to close the pocket.
- Then roll the ball on corn starch and press it gently with fingers to give a patties-like structure.
- Apply cornstarch on both palms.
- Shallow fry the patties in a pan.
- Flip it gently with help of tong. and fry both sides. don't fry for more than โ minutes as it won't take more time for shallow frying.
- Garnish and serve with coriander chutney or schezwan chutney.
Video
Notes
- Chat masala also contains salt so taste and add salt accordingly.
- Make sure potatoes are not over boiled and completely dry. If possible keep in refrigerator for 30 minutes.
- Squeeze out blanched spinach leaves to remove excess water.
- Cool all ingredients before adding corn starch to avoid stickiness.
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zendegy
Hi, there. I just found this recipe (and your site) this morning and am excited to try this recipe (and several others).,I am wondering if you think air frying would work for this recipe. I am new to air frying, so I don't know if it works for everything.
Thank you!
Ipsa Faujdar
Yes surely it will work in the air fryer too. Try at 400F (200C) for 12 - 15 minutes.