Spinach & Apricot Kebab

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

  • Pinterest
  • Facebook
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.





Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.


Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Back to Top to the top