Hara Bhara Kebab
by Chef Navjot Arora
Owner and Chef of two of Westchester NY most prominent restaurants, Chef Navjot Arora expertly highlights South & Southeast Asian cuisine.
1 cup Chopped & blanched fresh spinach
¼ cup Blanched & crushed green peas
½ cup Grated paneer/farmers cheese
½ cup Grated cooked potatoes
Small Sprig Chopped Cilantro
1 inch Chopped Ginger
2 Chopped Green Chili
Lemon juice Half lemon
Salt To taste
A pinch of Garam masala powde
A pinch of Kasuri methi/dried fenugreek powder
¼ tsp Red chili powder
½ cup Roasted chana dal
¼ tsp Whole cumin seeds
Oil To pan fry
Take 1 tbsp of oil sauté cumin seeds, chopped ginger and kasoori methi
Add the spinach, peas, chili powder, garam masala, sauté till done, put aside to cool.(make sure the water is squeezed out of blanched spinach and peas)
Combine this mixture with the rest of the ingredients; shape into small patties & pan fry in hot oil till crispy.
Serve with tamarind and mint chutneys
Makes 4 ServingS
Chef NAVJOT ARORA
NEW YORK CITY, NY
Visit Chef Navjot's Restaurants:
Chutney Masala Bistro
Owner and Chef of two of Westchester NY most prominent restaurants, Chef Navjot Arora expertly highlights South & Southeast Asian cuisine. Chef Navjot has also been featured multiple times at the James Beard House.
Q: What was your favorite dish growing up?
A: Carrot Halwa. It was quite the production and the whole family was involved, seasonal fresh carrots, peeled and grated by me and simmered in whole milk for hours. The end result of hours of work was all worth it for this sweet treat
Q: Do you have a signature dish?
A: Hara Bhara Kebab
Q: How would you describe your style of cooking? What dish do you feel truly reflects your personality, passion and style of cooking?
A: Simplistic, wholesome, no fuss
Q: Where do you draw your inspiration from?
A: Anthony Bourdain
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: I think the 1947 Lager does not overpower the food by being too hoppy-it just simply complements the flavors .