Anti Inflammatory Vegan Hara Bhara Kebab
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Learn more →Ingredients
4 servings
For the kebabs
- 3 medium yukon gold potatoes (about 1 lb), peeled and cut into 2-inch chunks
- 3 cups fresh baby spinach, packed
- 1 cup frozen peas, thawed
- 1 tbsp neutral oil (such as avocado or canola), plus more for pan-frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp cumin seeds
- 1 tbsp fresh ginger, finely grated
- 1–2 green chili peppers (such as serrano or thai), finely minced
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp amchur (dried mango powder)
- ¾ tsp salt, plus more to taste
- 3 tbsp chickpea flour (besan)
- 2 tbsp fresh cilantro, finely chopped
For serving
- mint chutney, for serving (optional)
Can be omittedmint chutney
- lemon wedges, for serving (optional)
Instructions
- 1
Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the pot. Set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated. Transfer to a large mixing bowl and mash until smooth with no lumps remaining. Spread the mash on a baking sheet and let cool to room temperature, about 20 minutes.
- 2
While the potatoes cool, heat 1 tbsp neutral oil in a large skillet over medium heat until shimmering. Add the cumin seeds and cook until fragrant and lightly toasted, about 30 seconds. Add the ginger and green chili and cook, stirring, until fragrant, about 1 minute. Add the spinach and cook, stirring, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer the spinach mixture to a food processor.
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