California Prune and Palak kabab

California prunes add a special flavour to these delicious spinach and paneer kababs.

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


  1. Heat two tablespoons oil in a non-stick pan. Add spinach puree and saute till the moisture evaporates and the spinach gets cooked.
  2. Add cashewnuts, roasted gram flour, green chillies, green cardamom powder, mace powder, crushed peppercorns and salt and mix well. Remove and allow to cool.
  3. 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.