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Palak Kababs

Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.

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Prep Time   20 mins Cook Time   30 mins Serves  6-8


100 grams California Prunes
200 grams Paneer
1 kg Spinach
50 grams Cashew Nuts
150 grams Roasted Gram Flour
20 grams Chopped Green Chilly
20 grams Chopped Ginger
5 grams Cardamom Powder
5 grams Mace Powder
2 grams Crushed Black Pepper
Salt according to taste
Oil adequate for frying
100 ml Mint Chutney


Wash, blanch and make a puree of the spinach in a blender.

Grate the paneer and chop California Prunes and cashew nuts.

Put spinach puree in half the oil and sauté it till the spinach is cooked and all moisture has evaporated. Add the remaining ingredients and mix well. Allow to cool.

Make a small ball of the mixture, flatten it and stuff with chopped California Prunes. Make a round shaped tikki.  Take a frying pan and shallow fry till golden color.

Serve the mouth-watering and delicious California Prune & Palak Kebabs hot with mint chutney.

Palak Kababs

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