Spinach Seekh kebabs – the perfect vegetarian kebab option. I mean after the vegetarian version of Shikhampuri kebabs of course. But, MUCH quicker. This is an easy recipe with less than 5 ingredients. You can easily make them into patties, tikkies, or go the seekh way! In fact, mom had made these as a vegetarian option for my grandma when we had a Kathi Roll Party! But they turned out so, so good that they became house favourites! These are pseudo kebabs which you can easily cook on the pan. Feel free to prop them over on seekhs and grills them though if you are feeling adventurous. Else, cook them on the pan to get them crispy and prop them on satay sticks to serve.
Spinach Seekh kebabs pair beautifully with flaky paranthas or even rumali roti!
Try more veg kebabs and biryani?
Kacche kele ke Shikhampuri kebabs
Kacche kathal ki biryani
Mushroom biryani
Ingredients for Spinach Seekh kebabs – makes around 20 4inch kebabs
- Spinach – 400 g
- Potatoes – 5 medium-large sized, boiled
- Besan/ Gram flour – 3 tbsp
- Ginger + garlic paste – 1 tbsp
- Red chili powder – 1 tsp
- Coriander leaves, chopped – 3 tbsp
- Salt and pepper – to taste
- Oil – 3-4 tbsp
Method
- Start by washing the spinach and plucking out all the leaves. Squeeze out as much water as possible and pat dry using a kitchen towel.
- To blanch the spinach, bring a pot of water to boil. Add the spinach leaves in for exactly 1 minute. Drain and add to an ice bath to avoid overcooking.
- Drain again and squeeze the water. Add the blanched spinach to the blender and pulse until smooth. Avoid adding any extra water.
- Dry roast the gram flour for 3-4 minutes of medium-low heat until fragrant. Set aside to cool.
- In a bowl, mash the boiled potatoes, add the pureed spinach, ginger garlic paste, and gram flour. Season with salt, pepper, red chili powder, and coriander leaves. Mix well and bring together into a smooth dough.
- Form long-ish 4-inch kebabs and let them rest for 5 minutes. (Or any other shape that you fancy)
- Heat oil in a pan and cook the kebabs on each side for 2-3 minutes on medium-high heat.
- Prop them on satay sticks and serve!
Spinach Seekh Kebabs
Materials
- 400 g Spinach
- 5 Potatoes medium-large
- 3 tbsp Gram flour
- 1 tbsp Ginger + Garlic paste
- 1 tsp Red chili powder
- 3 tbsp Coriander leaves chopped
- Salt to taste
- Pepper to taste
- 4 tbsp Oil
Instructions
- Start by washing the spinach and plucking out all the leaves. Squeeze out as much water as possible and pat dry using a kitchen towel.
- To blanch the spinach, bring a pot of water to boil. Add the spinach leaves in for exactly 1 minute. Drain and add to an ice bath to avoid overcooking.
- Drain again and squeeze the water. Add the blanched spinach to the blender and pulse until smooth. Avoid adding any extra water.
- Dry roast the gram flour for 3-4 minutes of medium-low heat until fragrant. Set aside to cool.
- In a bowl, mash the boiled potatoes, add the pureed spinach and gram flour. Season with salt, pepper, red chili powder, and coriander leaves. Mix well and bring together into a smooth dough.
- Form long-ish 4-inch kebabs and let them rest for 5 minutes. (Or any other shape that you fancy)
- Heat oil in a pan and cook the kebabs on each side for 2-3 minutes on medium-high heat.
- Prop them on satay sticks and serve!
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