Haryali Seekh Kebab Recipe: A Flavorful Vegetarian Delight
Haryali Seekh Kebab is a vibrant and aromatic Indian appetizer made with a mix of vegetables, legumes, and a blend of spices. Perfectly balanced in texture and flavor, these kebabs are grilled to golden perfection, offering a rich blend of spinach, mint, broccoli, and chana dal (Bengal gram). The kebabs are an absolute treat for those who love vegetarian Indian appetizers with a touch of freshness from mint and coriander. Whether served at a family gathering or a casual party, these kebabs are sure to impress everyone.
Ingredients for Haryali Seekh Kebab
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2 medium-sized |
| Broccoli, finely chopped | 2 cups |
| Chana dal (Bengal gram dal) | 1/2 cup |
| Spinach leaves (Palak) | 1 cup |
| Mint leaves (Pudina), chopped | 1/4 cup |
| Coriander leaves (Dhania), chopped | 2 tablespoons |
| Cloves (Laung) | 2 whole cloves |
| Cardamom pods (Elaichi) | 2 pods |
| Fresh ginger (finely grated) | 1-inch piece |
| Black pepper powder | 1/2 teaspoon |
| Lemon juice | 2 tablespoons |
| Cashew nuts, powdered | 20 cashew nuts |
| Green chili paste | 1 teaspoon |
| Onions, chopped | 1 medium-sized |
| Green chutney (Coriander & Mint) | As needed for serving |
| Curd (Dahi / Yogurt) | As needed for serving |
| Chaat masala powder | As needed for sprinkling |
Preparation Time
20 minutes
Cooking Time
60 minutes
Total Time
80 minutes
Servings
6
Cuisine
Indian
Course
Appetizer
Diet
Vegetarian
Instructions for Making Haryali Seekh Kebab
To make these delicious and flavorful Haryali Seekh Kebabs, follow these easy steps:
-
Prepare Chana Dal:
Start by soaking the chana dal in enough water for about an hour. After soaking, cook the dal in water for approximately 10 minutes until it softens but still retains its shape. Drain the water and set the cooked dal aside to cool. -
Boil and Mash Potatoes:
While the dal is cooking, peel and boil the two potatoes in water until tender. Once cooked, mash the potatoes well and set them aside. -
Steam and Blend Broccoli:
Steam the broccoli florets for 3-4 minutes until they are slightly tender but still vibrant in color. After steaming, transfer the broccoli to a food processor or blender and pulse to chop it finely. Make sure to not over-blend; it should be finely chopped, not pureed. -
Prepare the Spices:
Dry roast the cardamom pods and cloves in a small pan over low heat until they release a fragrant aroma. Once roasted, grind them into a fine powder using a mortar and pestle. -
Blend the Vegetables and Spices:
In a food processor, combine the steamed broccoli, cooked chana dal, fresh spinach leaves, mint leaves, coriander leaves, ground cardamom and cloves, ginger, black pepper powder, and lemon juice. Add a pinch of salt and blend everything into a smooth paste. Ensure that the mixture is not too wet or sticky. Drain any excess moisture from the vegetables before blending. -
Combine with Mashed Potatoes and Cashew Powder:
Transfer the blended vegetable mixture into a large bowl. Add the mashed potatoes and powdered cashew nuts to the bowl and mix everything thoroughly. This mixture should hold together without being too sticky. If the mixture is too wet, add a little more powdered cashew nuts or a bit of breadcrumbs to help with binding. -
Shape the Kebabs:
Once the mixture is ready, divide it into equal portions. Roll each portion into long cylindrical shapes by pressing gently between your palms. To shape them onto skewers, carefully pierce a skewer through the center of each cylinder and use your fingers to gently smooth and mold the kebab along the skewer. This will help it stay in place while cooking. -
Grill the Kebabs:
Drizzle some oil on a grill pan or a tandoor. Heat the pan over low to medium heat. Carefully place the skewers of kebabs onto the grill and cook them for 4-5 minutes on each side, turning occasionally, until they are golden brown and crispy on all sides. You can also brush the kebabs with a little oil during cooking to help them brown evenly. -
Serving:
Once cooked, carefully remove the kebabs from the skewers. Sprinkle them with chaat masala powder for an added flavor boost. Serve the Haryali Seekh Kebabs hot with a side of sliced onions and a fresh green chutney made from coriander and mint, and curd (yogurt) for dipping.
Serving Suggestions
- Serve these crispy, flavorful Haryali Seekh Kebabs with a tangy green chutney (coriander and mint chutney) for an added burst of flavor.
- You can also pair the kebabs with a side of cool yogurt (curd) to balance the spiciness.
- For an extra zing, sprinkle some chaat masala or roasted cumin powder just before serving.
- These kebabs make for an excellent starter at parties, or can be enjoyed as a light snack with a glass of chilled lemonade or a soft drink.
Tips for Perfect Kebabs
- Moisture Control: Ensure all vegetables are thoroughly drained after washing and cooking to avoid a soggy mixture.
- Binding Ingredients: If the mixture feels too wet or sticky, add more cashew powder or breadcrumbs to bind the ingredients together.
- Grill or Pan-Fry: You can also make these kebabs in a traditional tandoor or oven for a smokier flavor, or simply grill them on a barbecue for that authentic charred taste.
- Customizing Flavors: Feel free to adjust the spice levels by adding more green chili paste or green chilies to the mixture.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 200 mg |
| Vitamin A | 20% DV |
| Vitamin C | 45% DV |
| Iron | 15% DV |
Haryali Seekh Kebab is not only a delightful vegetarian dish but also a great way to include a variety of vegetables and legumes in your diet. With its vibrant green color and rich flavors, it’s sure to become a favorite at your next gathering or dinner party. Enjoy the goodness of nature with every bite!
