Potato Palak Kabab | How to make Potato Palak Kabab


  • mix together
  • 3 large potatoes, boiled,
  • skinned, mashed
  • 2 green chillies finely chopped
  • 1” ginger grated
  • 5-4 flakes garlic, crushed
  • 2 sprigs mint leaves, finely chopped
  • salt to taste
  • salt to taste
  • mix together
  • 1 bunch spinach finely chopped
  • 1/2 cup paneer finely grated
  • 1 tbsp. cornflour
  • 1/2 cup cashew nuts, broken coarsely
  • 1 tbsp raisins, chopped
  • pepper to taste

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  • Mix together all ingredients along with potato. Keep aside. Blanche spinach in some boiling water, drain. Run in colander under tap water. Press out all water, to remove excess moisture. Mix together all ingredients for spinach, except cornflour.
  • Put to heat mixture in non-stick pan, on low flame. Stir and cook till well blended, add cornflour. Cook till mixture is thick like a soft lump. Cool both mixtures. Divide both mixtures into 6-7 portions each. Make round balls of both, separately.
  • Make a flat pattie of half a ball of potato mixture. Place a spinach ball in center, press down gently to flatten on pattie. Make pattie with other half of potato mixture. Place over spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an oval kabab.
  • Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes or till required. Shallow fry in a nonstick flat bottomed pan. Flip sides and fry to a golden on other side. Cut into halves before serving, hot and crisp. The filling is clearly visible inside. Serve hot with tomato or date sauce.Potato Palak Kabab | How to make Potato Palak Kabab

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