Kebab-e-chaman, A vegetarian Kebab Recipe from Spinach and potato

II Kebab-e-chaman II

Spinach and Potato Kebabs

Serves :4 Preparation Time: 1 hour Cooking Time : 15 Minutes

Ingredients:

1Kg. Palak (Spinach)
400gms. Boiled Potatoes
13/4 cup Channa Daal (Bengal gram)
11/2 cup Cashewnuts (Kaju), finely chopped
1/2 cup raisins (Kishmish), finely chopped
5 tsp. Ginger, finely chopped
2-3 tsp. Green chilies, finely chopped
5 tsp. Fresh coriander, finely chopped
Salt to taste
2 tsp. Kasoori methi powder
4 tsp. Cumin (jeera) Powder
1 tsp. Garam masala powder
13/4 cup Clarified butter (Desi Ghee)

Preparation:

Pick and wash the spinach thoroughly.
Cool the boiled potatoes, peel the skin and mash nicely.
Boil the spinach and channa Daal separately.
In a bowl mix the ginger, green chilies, coriander, mashed potatoes and boiled channa daal, along with spinach and all other ingredients except clarified butter.
Shape into flat round kebabs.
Heat the tawa (griddle) and shallow fry the kebabs in clarified butter until crisp and golden brown on both sides.
Remove on a paper to drain excess oil and serve hot, garnished with rings of onion and lemon wedges.