Hara Bhara Kebab

by Pallavi Ahuja

Kebabs are the most popular appetizers in our Indian cuisine. They originated from the Persian and Turkish cuisine in late 17th century. Many variants are popular throughout Asia, and around the world. Although Kebabs are cooked on skewer on a Tandoor to have a smoky flavor, some of them do not need to be cooked on skewers. They can be easily moulded into any shape of your choice and pan-grilled as well. Kebabs can be vegetarian as well and a lot of vegetables can make it even healthier and full of nutritions. This Hara Bhara Seekh Kebab recipe is easy to cook at home and pan-grilled.


  • Paneer – 1 cup grated
  • Onion – 1/2 cup finely chopped
  • Potatoes – 2 cups mashed
  • Ginger Garlic paste – 1 tablespoon
  • Spinach – 1 cup roughly chopped
  • Green Peas – 1/2 cup boiled
  • Capsicum/Green French beans – 1/2 cup (optional vegetables to add more color and flavor)
  • Green Chillies paste – 1 teaspoon
  • Red Chilli Powder – 1/2 teaspoon
  • Chaat masala/Amchur Powder – 1 teaspoon
  • Bread crumbs – 1 cup
  • Salt to taste
  • Turmeric – 1/2 teaspoon
  • Mustard oil for grilling
  • Coriander Powder – 1 tablespoon
  • Garam Masala – 1/2 teaspoon
  • Roasted Besan – 2 tablespoon


  1. Firstly, we will take a pan and add some oil in it.
  2. When it is heated, add chopped onions. When it becomes little translucent, add ginger garlic paste and green chillies paste. Saute well.
  3. Add salt to taste, turmeric, coriander powder, red chilli powder and garam masala. Add spinach, green peas, capsicum and french beans. Mix well and saute for about 2 minutes. Turn off the gas and let the mixture cool down to room temperature. Then grind it to make a fine puree. Don’t add extra water to it, else it will be too runny.
  4. Take a bowl. Mix mashed potatoes, grated paneer and the vegetable puree made in last step. Mix everything well and then add roasted besan for binding. Mix again well to make a dough which is not very hard or runny.
  5. You can mould it into round shape or put it on skewers to give seekh kebab shape. Now coat every kebab with bread crumbs. As per choice, you can deep fry it, grill it on pan or oven bake it. Serve hot with the chutney of your choice.


Instead of besan, you can add corn starch as well. But besan is healthier option than corn starch.

By Chef at Large Member

Would you like to contribute an article to CaL. If you're alright with a 'thank you' in lieu of monetary compensation, we welcome your articles. Whenever you're done, send the article, along with relevant photos to If we like them, we'll publish them and let you know when they're live!