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How to make Spinach Mutter Cutlet or Hara Bhara kabab Recipe in Indian Style

Updated on July 1, 2015
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Spinach Mutter Cutlet

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Recipe Introduction

Dear Readers,

This hub teaches you how to make Spinach Mutter Cutlet or Hara Bhara Kabab, which is one of the tasty delicious North Indian side dish. Moreover it’s easy to prepare.

This Palak or Spinach and Peas has some of shared and unique health benefits.

Spinach or Palak has following health benefits.

  1. Anti-Inflammatory benefits
  2. Acts as good antioxidant
  3. Vitamin K in it is good for your bones
  4. Anti-cancer benefits


Peas has following benefits:

  1. Antioxidant and Anti-Inflammatory Benefits
  2. Support for Blood Sugar Regulation

  3. Heart Health Promotion

  4. Protection Against Stomach Cancer

Hence this Spinach Mutter Cutlet or Hara Bhara Kabab another healthy dish for my readers. Please try to cook the dish & serve it to your family.

Tasty Spinach Mutter Cutlet

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves two to three people

Ingredients

  • 1 cup Green Peas (mutter), (Boiled and crushed, without water)
  • 1/2 cup Spinach, (boiled and cut in to small pieces, without water)
  • 2 cup Potatoes, (boiled and smashed, without water)
  • 1/2 cup Coriander leaves
  • Refined oil
  • 1 teaspoon Ginger, (small pieces)
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Red chilli powder
  • 1 tablespoon Cumin powder
  • ½ tablespoon Corn flour, (white or yellow)
  • 1 tablespoon Rice powder
  • Salt

Instructions

  1. Take a bowl or vessel and put smashed potatoes, spinach, green peas and coriander leaves one by one and mix well.
  2. In the same bowl add the remaining ingredients one by one, except oil and mix well.
  3. Take a pinch of the mixed ingredients and taste it. Don’t worry. All main ingredients are cooked.
  4. If you find the spice and salt is enough for you then proceed with the next step. Otherwise add extra chili powder and salt as required to your taste and mix well.
  5. Now let’s start to prepare cutlet using our mixture.
  6. Take a small quantity of mixture and place it on your palm.
  7. Using your both palms you can make a small ball.
  8. Then press ball a little, you can find a shape as shown in the figure.
  9. Round is an easy shape to make(to start with). When you become an expert, you can go with any shape as you like.
  10. Take a non-stick pan and place it on a medium flame.
  11. Pour 1 table spoon of oil in the pan and heat the oil.
  12. Place the pieces made, one by one on the pan. Drizzle oil on pieces.
  13. Watch carefully, after few minutes you would notice that one side of the piece in the pan will be toasted golden brown.
  14. Now it’s the time to flip the piece to the other side. Again pour little oil if required.
  15. Toast the other side. When you find the pieces dark golden brown. Take the pieces out of the flame.
  16. Similarly toast all the pieces.
  17. Pour oil when ever the pan is dry.
  18. Don’t serve too hot, as you can’t feel the taste of the cutlet.
  19. Spinach mutter cutlet or Hara Bhara Kabab is ready to serve.
  20. Serve with tomato sauce
Empty glass bowl
Empty glass bowl
Smashed potatoes are placed in the bowl
Smashed potatoes are placed in the bowl
Peas are about to get placed in the bowl
Peas are about to get placed in the bowl
Spinach is about to get placed in the same bowl
Spinach is about to get placed in the same bowl
Corianderis about to get placed
Corianderis about to get placed
All main ingredients are in the same bowl
All main ingredients are in the same bowl
Before mixing the ingredients
Before mixing the ingredients
Ingredients are getting mixed
Ingredients are getting mixed
Main ingredients (after it got mixed well)
Main ingredients (after it got mixed well)
Add all the remaining ingredients (except oil) and Red chilli powder in the bowl
Add all the remaining ingredients (except oil) and Red chilli powder in the bowl
Now mix the remaining ingredients with base ingredients thoroughly.
Now mix the remaining ingredients with base ingredients thoroughly.
Mixture for making Kabab is ready
Mixture for making Kabab is ready
Take the pan and keep it on the flame
Take the pan and keep it on the flame
Pour oil in the pan and allow it to get heated. Don't over heat it, to avoid Kababs getting over burnt.
Pour oil in the pan and allow it to get heated. Don't over heat it, to avoid Kababs getting over burnt.
Make your ingredients in form of a ball
Make your ingredients in form of a ball
Now make them a spherical or round shape (basic shape)
Now make them a spherical or round shape (basic shape)
Place the shaped kabab pieces in the pan
Place the shaped kabab pieces in the pan
Allow the pieces to become golder brown at one side
Allow the pieces to become golder brown at one side
Flip the pieces to other side as and when they become golden brown
Flip the pieces to other side as and when they become golden brown
Your kabab pieces are getting tilted one by one
Your kabab pieces are getting tilted one by one
All your completely toasted kababs are kept a side in a plate
All your completely toasted kababs are kept a side in a plate
Spinach Mutter Cutlets or Hara Bhara Kababs are ready to serve with Tomato sauce.
Spinach Mutter Cutlets or Hara Bhara Kababs are ready to serve with Tomato sauce.

© 2013 Ravi and Swastha

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    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      Nicely written recipe hub with helpful pictures!

      This is one of my favourite kabab.

      Thanks for sharing the details!

    • choosetolive profile image
      Author

      Ravi and Swastha 3 years ago from London, Canada

      Thanks ChitrangadaSharan, for your encouraging comments. Yeah we want our hub readers to understand the recipe preparation much better. So that they could try it out easily. You are welcome. More recipes to come. Keep watching our hubpages for more different recipes to come.

    • profile image

      sivaprakash 23 months ago

      superb taste.

      very good for evening snacks..

    • choosetolive profile image
      Author

      Ravi and Swastha 23 months ago from London, Canada

      Thanks Sivaprakash

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