How to make California Prune and Palak kabab -
California prunes add a special flavour to these delicious spinach and paneer kababs.
This recipe is contributed by Member Geetu Amarnani.
Main Ingredients : Prunes (प्रून्ज़ ), Spinach (पालक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to California Prune and Palak kabab checkout Prune & Spinach Kebab, Prune And Almond Jugalbandi, Prune Chicken Burger, Prune Rocks . You can also find more Snacks and Starters recipes like Paneer and Cheese Cigars Prawn Alu Wadi Peanut Butter and Banana Sandwich VADA PAV SANDWICH- SK Khazana
California Prune and Palak kabab 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 : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for California Prune and Palak kabab Recipe
Prunes chopped 100 grams
Spinach blanched and pureed 5 bunches
Paneer (cottage cheese) grated 200 grams
Oil shallow fry 2 to cook
Cashewnuts chopped 3/4 cup
Gram flour (besan) roasted 4 teaspoons
Green chilli chopped 4-5
Green cardamom powder 1 teaspoon
Mace powder 1/2 teaspoon
Crushed black peppercorns 1 teaspoon
Salt to taste
Mint chutney
Method
Step 1
Heat two tablespoons oil in a non-stick pan. Add spinach puree and saute till the moisture evaporates and the spinach gets cooked.
Step 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.
Step 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.
Most Visited Recipes
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.
