Spinach & Apricot Kebab

Soft Spinach & Sweet Apricots Blended Together to Make A Succulent Kebab

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Recipe - Spinach & Apricot Kebab

Cook like a pro with Chef Kunal Kapur

20 minutes
Prep Time
10 minutes
Cook Time


  • 1/2 bunch Spinach leaves (large)
  • 1 small bunch of Mustard leaves              
  • 3-4 stalks Spring onions (only the green part)     
  • 3/4 cup Mint leaves       
  • 1 ½ tbsp Ghee  
  • 1 tsp Cumin       
  • 2 tsp Garlic chopped      
  • 1 tbsp Gram flour (besan)           
  • 1 Green chilly chopped 
  • 1 tbsp Gram flour (besan)           
  • 1 Potato boiled (small)  
  • ½ tbsp Coriander powder            
  • 1 tsp Fenugreek leaves Powder
  •  Handful of Dried Apricots           
  • Salt to taste
  • Handful Chopped nuts (pistachio, almonds & cashew nuts)
  • Bread crumbs for coating
  •  Desi ghee for frying
  • A small bunch of Micro greens  


HB Pro Juicer Mixer Grinder blends the spinach with very less water making the perfect vegetarian kebab

  1. In boiling water add the spinach & mustard leaves. Stir for 2 minutes. Remove the leaves and dunk them in iced water till completely cool. Squeeze the leaves and add it to the jar along with mint leaves & spring onions. Latch the jar to the base of the machine and using the Preset Wet Soft and then fine grind the leaves without adding any water.
  2. Heat a pan and add ghee. Sprinkle cumin and chopped garlic. Lightly brown the garlic. Add gram flour and take the pan off the heat and stir for 2 mins to gently cook the gram flour. Put the pan back on heat and add the puree and cook it on low heat for 3-4 mins. Now add chopped green chilly, coriander powder, salt and fenugreek leaves powder. Toss it for a minute and remove to a plate and cool completely.
  3. To the cooled puree add boiled & mashed potato and mix it. Rub a little ghee in your hands and take a small portion of the mixture and roll it into a round. Using the thumb press it gently the centre to create a depression. Fill this up with chopped apricots & chopped nuts.
  4. Roll again and slightly flatten them to shape into  a patty. Dunk them on all sides in dried bread crumbs. Heat a pan drizzle ghee and cook on both sides till brown & crisp. Remove and serve hot.



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