California Prune and Palak kabab California prunes add a special flavour to these delicious spinach and paneer kababs. By Sanjeev Kapoor 17 Nov 2015 in Recipes Veg New Update Main Ingredients Prunes, Spinach Cuisine Indian Course Snacks and Starters Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for California Prune and Palak kabab 100 grams Prunes chopped 5 bunches Spinach blanched and pureed 200 grams Paneer (cottage cheese) grated 2 to cook Oil shallow fry 3/4 cup Cashewnuts chopped 4 teaspoons Gram flour (besan) roasted 4-5 Green chilli chopped 1 teaspoon Green cardamom powder 1/2 teaspoon Mace powder 1 teaspoon Crushed black peppercorns to taste Salt Mint chutney Method Heat two tablespoons oil in a non-stick pan. Add spinach puree and saute till the moisture evaporates and the spinach gets cooked. Add cashewnuts, roasted gram flour, green chillies, green cardamom powder, mace powder, crushed peppercorns and salt and mix well. Remove and allow to cool. Divide the mixture into equal portions and stuff each portion with prunes. Flatten them and shape them into a round tikki. Heat oil in a non-stick tawa and shallow fry the tikkis till golden brown in color. Serve hot with mint chutney. #Cashewnuts #Gram flour (besan) #Green chilli #Oil #Prunes #Salt #Spinach #Paneer (cottage cheese) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article