SPINACH AND CHANA KEBAB

June 9, 2018

Another amazing recipe for ramazan, delicious Spinach Palak Kebab.

Ingredients:
For The Chana Dal Mixture
1 1/2 cups soaked and cooked chana dal

1/2 tsp turmeric powder
1 1/2 tsp ginger-garlic paste
1 tsp chilli powder
salt to taste
Other Ingredients
2 1/2 tsp oil for greasing and cooking

1 tsp cumin seeds
1 1/2 cups thick spinach purée
1 1/2 tbsp dried fenugreek leaves
2 tsp garam masala
3 tbsp besan
1/2 tsp freshly ground black pepper

Method:
For the chana dal mixture

  1. Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  2. Cool slightly and blend in a mixer to a coarse mixture. Keep aside

How to proceed

  1. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates.
  3. Add all the remaining ingredients along with the chana dal mixture and salt mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry.
  4. Cool slightly and divide the mixture into 8 equal portions. Roll out each portion into a thin flat round kebab.
  5. Heat a non- stick tava and grease it using ¼ tsp of oil and cook each kebab on a slow flame, using1tsp of oil, till they turn golden brown in colour from both the sides. Serve hot.

Nutrient values per serving

Energy 65kcal; Protein 3gm; Carbohydrate 8gm; Fat 3gm

Check your Random Blood Sugar levels after 2hrs of having healthy kebabs. This will help us to understand how well your body can control sugar levels after having this. 

Posted in Blog