Palak Kebabs ( Kababs ) By Bibi Sarkar

Bibi Sarkar started out as a restaurateur showcasing global cuisine to the Kolkata palate in 1986. Three decades down the line her repertoire also includes cuisine from across the country. The first in the city to do food Pop Ups, she keeps herself busy with her cookery workshops, home deliveries, catering and of course her pop ups.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

  • PALAK   (SPINACH)  –   1kg
  • PANEER (COTTAGE CHEESE) –    250gm
  • CHANNA DAL (SPLIT BENGAL LENTIL)   — 200gm
  • ADRAK  (GINGER) –                           1tsp
  • GREEN CHILLI      –            4 chopped fine
  • SALT & SUGAR      –          TO TASTE
  • TEJPATA (BAY LEAVES)       –                    1
  • LAVANG  (CLOVE)            –              2
  • ELAICHI       (CARDAMOM)          –           2
  • DALCHINI         ( CINNAMON)     –       2 inch
  • DRY RED CHILLI       –        2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

METHOD

  1. Wash, blanch & chop palak. Squeeze out excess water.
  2. Crumble or grind the paneer
  3. Pressure cook the channa dal with 1 cup of water, the garam masala, dry chillis, adarak, green chilli, salt and sugar. After first whistle, reduce heat to sim and cook for 5 minutes.
  4. Blend all ingredients together in a mixie to a semi dry paste.
  5. Shape into roundels like shammi kababs and pan grill with very little oil.
  6. Serve hot with hara chutney

 

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