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| 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.
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