Palak Cheese Kebeb

Name: Palak Cheese Kebeb
Total time: 1800 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 500 g Palak (spinach); 1 tbsp Fresh coriander; 2 tbsp Green chilli paste; 100 gm Diced cheese (for stuffing); 1 tsp Kasuri methi; 1 tsp Cumin seeds; 1 tsp Sugar; 3 tbsp Gram flour (besan); 1 tsp Ginger-garlic paste; 100 gm Butter (optional); Ghee (for shallow frying); Salt as required

Heena Jani @hinajani

#CA2025
#vegstarter
#vegkebab

Heena Jani @hinajani

#CA2025
#vegstarter
#vegkebab

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Ingredients

30 minutes

3 to 4 servings

500 gPalak (spinach)
1 tbspFresh coriander
2 tbspGreen chilli paste
100 gmDiced cheese (for stuffing)
1 tspKasuri methi
1 tspCumin seeds
1 tspSugar
3 tbspGram flour (besan)
1 tspGinger-garlic paste
100 gmButter (optional)
Ghee (for shallow frying)
Salt as required

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Steps

30 minutes

1

Start by washing the spinach thoroughly. In a pan, boil water with salt and sugar and add spinach and cook for 3–4 minutes.
2

Drain and transfer immediately to ice-cold water to retain the green color. Squeeze out excess water.
3

Grind spinach, coriander & green chilli paste, and ginger-garlic paste into a coarse paste.
4

Transfer to a bowl, add 3 tbsp chickpea flour, kasuri methi, cumin seeds, and salt to taste. Mix well.
5

Take a portion of the mixture, flatten it, place a small cube in the center and close to form a round patty. Heat 2–3 tbsp ghee in a pan. Add butter for additional flavour.
6

Shallow fry kebabs on medium heat until golden on both sides and strain over food grade tissues.
7

Garnish the serving plate. I have used chopped cabbage strands and serve the cheesy kebabs hot with spiced yogurt and mint chutney. Enjoy ✨