Hara Bhara Kababs

Quinoa, Fresh spinach, Fresh and dry mint, Fresh cilantro, Potatoes, Tofu, Whole fennel seeds, Cloves, Chili powder, Garam Masala, Coriander-Cumin powder, Pomegranate seeds (Anardana), Sugar, Fresh lemon juice, Green chilies, Freshly grated ginger.

1. Put a pot of water on the stove and drop 2 medium-size potatoes into it or 1 big russet potato. When the potatoes are cooked, peel off the skin, and grate them, keep aside in a bowl and cover with plastic wrap.
2. Take ½ cup of quinoa and add 2 cups of water and cook in the microwave for about 16-18 minutes (depending on your microwave) till the grains are really cooked through and mushy. Add to the grated potatoes.
3. Chop 1 cup of fresh spinach (I used baby spinach) and add to the bowl.
4. Finely chop 1 cup of fresh cilantro leaves and 3/4 cup of fresh mint leaves (not the stems) and add to the bowl.
5. Add ½ cup of grated tofu.
6. Roast and grind to a fine powder: 1 teaspoon of whole fennel, 3-4 cloves, 1 teaspoon of anardana seeds. Add this spice mix to the bowl.
6. Add 1 tablespoon of whole fennel, 1 teaspoon each of red chili powder, coriander-cumin powder, garam masala, and a pinch of sugar.
7. Add 3 finely chopped green chilies.
8. Add 1 teaspoon of finely grated fresh ginger.
9. Add salt to taste.
10. Squeeze the juice of 2 medium-size lemons.
11. Mix everything well, taste and adjust seasoning as needed.
12. Divide the mixture into small equal size balls and pat them into thick discs.
13. Heat up a nonstick griddle, add some oil and brown the kababs on both sides till they are crisp.

1. Slice one big red onion and drop the slices into a bowl.
2. Squeeze the juice of 2 lemons.
3. Blend some fresh ginger in a blender with a bit of water, strain the juice through a sieve and add to the onions.
4. Add salt to taste.
5. Cover with plastic wrap and store in the refrigerator for an hour till the kababs are ready.

On a platter, make a bed of the pickled onions and top it with kababs. Serve piping hot!

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