Spinach and Hung Curd Kebabs



This is a sibling of harabara kebab and I must say, a more healthier verison. Harabara kebab is usually made with spinach and potatoes…and this kebab features nuts along with spinach and hung curd !

Here is what you ll need to get started !

1 cup of fresh spinach chopped and blanched(in a pinch of salt n sugar 🙂 )

1tsp cumin

1tsp ajwain

Pinch of asafoetida

2 tsps of hung curd


Roasted , chopped cashews

Roasted chopped almonds

 Roasted pomogrante powder (you can substitute this with coriander seed powder)

Now, start off with blanching the greens for the shortest time possible adding a pinch of salt and sugar. This helps it to retain the greeness inside !

Just add few drops of olive oil to a hot tava. Add the cumin, asafoetida and ajwain. Now add the spinach and saute fr a little while. Take this mix aside, now in a bowl, mix some roasted chopped cashews, almonds and pomogrante powder (just a pinch) and mix it.

Roast these nuts without oil ! And now, mix the hung curd to spinach mixture (dont make it sloppy. we are not adding any binding agent here – to prevent a little carbs ofcourse 😉 )

Take a dollop of this in your hand, make a small pit in the mixture, sprinkle the nut mix, seal it up evenly. And just shallow fry them on a tava with olive oil !!!

And the kebabs are done !!! Less-oil, less carbs…easy to make !!! Healthy snack isnt it ?!!! 🙂

4 Responses to “Spinach and Hung Curd Kebabs”
  1. venkat07 says:

    any andhra dishes?? 😀

  2. Venkat says:

    I am veggie.. 😦 any thing you have in ur hat that really gives the taste of vizag’s delicacies. i am looking forward to them 😀

  3. Venkat says:

    going thro ur recipes made me wonder why not we have a food chain in vizag?? 😛 it sounds odd but definitely worth a try isn’t it??

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