• Preeti Shridhar

Kale Chane ke Kabab

Kababs are basically cut up or ground meat dishes having originated in the Middle East. They mostly consist of mashed onions along with various spices.

The vegetarian version of kababs use mashed up vegetables, lentils or paneer , soya, along with a variety of spices.

Kababs can be enjoyed on their own with a dip and onions or a salad on the side.

They can also be stuffed in bread or roti/ paratha to make a wrap.

Kababs made with lentils often tend to be dry. To avoid that I have added turai (sponge gourd)which will provide moisture to the kababs.

These melt in your mouth kababs are delicately flavored with black and green cardamom, mace and nutmeg.

You can prep the kababs a day in advance and keep them in the fridge . Pan fry them just before serving.

These will wow your guests always.

You can also use these in Kathi rolls/wraps.

Serve them with mint yogurt sauce/ chutney.

Can also make a hung curd garlic dip to go with these.

Don't forget onions or a salad on the side

Other Kabab recipes you can check here

Dahi Ke Kabab

Quinoa Beetroot Kabab



I am part of a blogger group on Facebook

"Shhh Cooking Secretly Challenge".



This is a fun group, where every month a theme is given by one member...then all the members are divided into groups of two. Now these two partners give each other two secret ingredients based on the theme. Then each member prepares a dish using these two secret ingredients and posts the pic on the group without naming the dish. Others are asked to guess the ingredients. It's so much fun. You are challenged to create something new. You interact with so many members and make some wonderful friends.

This month's theme "Kabab Time" was suggested by Sujata Roy. She blogs at batterupwithsujata. Do check out her blog for eggless cakes and cookies.

I have book marked her Double Layer Aloo Paneer Cheese Paratha.


My partner for this month Renu Agarwal Dongre gave me secret ingredients turai and nutmeg . Using these two I made Kale Chane ke Kabab.

Renu blogs at CookwithRenu. Check out her blog for Vegan Recipes and Indian Food.

I have earmarked her Easy Vegan Pad Thai.


I gave Renu Singhara Flour and Ghee as secret ingredients. She has made these lip smacking Farali Raw Banana Kababs.


Let's get to the recipe


Ingredients

Kale Chane 1/2 cup

Turai 1 cup

Onion 1/3 cup

Ginger 2 tsp

Garlic 6-7 cloves

Green Cardamom 5

Black Cardamom 1

Mace 1

Nutmeg grated a pinch

Salt to taste.

Red Chili Powder 1 tsp

Garam Masala 1/8 tsp


Method

  1. Wash and soak Kale Chane overnight in sufficient water.

  2. Next morning, drain the water and pressure cook Kale Chane in sufficient water with 1 tsp of salt for 7-8 whistles so that they are really tender.

  3. Let the pressure drop of naturally.

  4. Strain them over a colander placed over a bowl.

  5. Peel and chop turai and onion.

  6. In the same pressure cooker add the chane, turai, onion, green cardamom , black cardamom, mace ,ginger and garlic.

  7. Add 1/2 chana stock.

  8. Pressure cook for 2 whistle and then let it cook further on low heat for 10 minutes.

  9. Now let the pressure drop naturally.

  10. Again strain over a colander placed on a bowl.

  11. Remove cardamoms and mace.

  12. Let all the liquid drain off.

  13. Use this stock in soups or any gravy.

  14. Once the mixture reaches room temperature, grind it in a mixer till you get smooth paste.

  15. Mix in red chilli powder, garam masala, nutmeg, sattu and salt.

  16. If there are any whole chana, break them with the back of a spoon.

  17. Divide the mixture into 6 equal parts.

  18. Roll each part into a smooth ball between your palms, flatten it slightly.

  19. Keep them all on a plate.

  20. Cover with plastic wrap and keep them in the fridge till serving time.

  21. To serve, heat non stick tawa/girdle

  22. Brush the kababs generously with oil and place them on hot tawa.

  23. Let it cook until golden, carefully flip , brush them with oil and cook on the other side also.

  24. These kababs are very delicate so be careful while flipping them and also while serving them.

  25. Keep the flame medium to high.

  26. Serve hot with mint yogurt chutney and finely sliced onions on the side.

  27. Sometimes I like to serve hung curd dip also.


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