How to make Prune & Spinach Kebab -
Prunes add that special touch to these simply delicious spinach koftas.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Prunes (प्रून्ज़ ), Spinach (पालक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Prune & Spinach Kebab checkout Prune And Almond Jugalbandi, Prune Chicken Burger, Prune Rocks, Prune Chicken Burger . You can also find more Snacks and Starters recipes like Chilli Sabudana Fish Poha Balls Chinese Dosa Paneer And Capsicum Footlong
Prune & Spinach Kebab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Prune & Spinach Kebab Recipe
Prunes 8
Spinach 2 bunches
Baby tomatoes 8
Oil 2 tablespoons
Onions chopped 2 medium
Green chillies chopped 4
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Salt to taste
Potatoes boiled and mashed 2 medium
Garam masala powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Cornflour/ corn starch 2-3 tablespoons
Method
Step 1
Blanch spinach in boiling hot water for a minute and then refresh in cold water. Chop roughly. Stuff each prune with a baby tomato and set aside.
Step 2
Heat oil in pan. Add chopped onions and sauté for two to three minutes. Add chopped green chillies, ginger paste and garlic paste and sauté for two minutes. Add chopped spinach and mix well. Add salt, mix and remove from heat.
Step 3
Put the spinach mixture in a bowl. Add mashed potatoes, salt, garam masala powder and chaat masala and mix well. Add cornflour and mix.
Step 4
Divide into eight equal portions. Stuff each portion with a prune (stuffed with baby tomato) and shape into a tikki.
Step 5
Heat oil in a fry pan and place the stuffed tikkis. Shallow fry, turning sides, till both the sides are evenly browned. Drain on absorbent paper.
Step 6
Serve hot with a chutney of your choice
Nutrition Info
Calories : 859 Kcal
Carbohydrates : 116 gm
Protein : 20 gm
Fat : 35.1 gm
Other : Fiber- 26.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
