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Spinach KebabSpinach Kebab


:Chef Rajesh Wadhwa
Masala Art
Taj Palace Hotel

Recipe Cook Time

:30 Minutes

A quick and easy starter to warm up your winter. Kebabs made with blanched spinach and hung curd and stuffed with a cashew mix.

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  • 1 cup chopped and blanched spinach

    1/4 cup hung curd

    1 tsp whole cumin

    1 tsp ajwain  (carom seeds)

    A pinch of asafoetida

    Salt to taste

    Olive oil to shallow fry

    For the stuffing:

    2 Tbsp roasted cashew nuts

    1/2 tsp roasted pomegranate powder

    2 tsp fresh coriander

    A pinch of roasted cumin powder


Heat oil in a pan and saute whole cumin and ajwain.

Add spinach and asafoetida powder.

Cook for few minutes and keep aside.

To prepare the stuffing:

Take roasted cashew nuts in a bowl and mix it with fresh coriander, roasted cumin powder and pomegranate powder.

Final preparation:

Now in a separate bowl, mix the spinach mixture with the hung curd.

Add salt.

Divide this mixture into equal portions, put the filling in the center and roll them into the shape of a kebab.

Now shallow fry till they turn color and serve.

Key Ingredients: Spinach, Hung Curd, Cumin Seeds, Carom Seeds, Asafoetida, Cashew Nuts, Coriander Leaves, Pomegranate

How to make : Spinach Kebab

A quick and easy starter to warm up your winters.

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