Weekend Recipe: Spinach Kebab 

Image Courtesy: Google

A quick and easy starter to warm up your winter. Kebabs made with blanched spinach and hung curd and stuffed with a cashew mix. Perfect for winter snacking, it can also boosts of green health.

Image Courtesy: Google
Image Courtesy: Google
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  • 1 cup chopped and blanched spinach
  • 1/4 cup hung curd
  • 1 tsp whole cumin
  • 1 tsp ajwain (carom seeds)
  • A pinch of asafoetida
  • Salt to taste
  • Olive oil to shallow fry

For the stuffing:

  • 2 Tbsp roasted cashew nuts
  • 1/2 tsp roasted pomegranate powder
  • 2 tsp fresh coriander
  • A pinch of roasted cumin powder


  • Heat oil in a pan and saute whole cumin and ajwain.
  • Add spinach and asafoetida powder.
  • Cook for few minutes and keep aside.

To prepare the stuffing:

  • Take roasted cashew nuts in a bowl and mix it with fresh coriander, roasted cumin powder and pomegranate powder.

Final preparation:

  • Now in a separate bowl, mix the spinach mixture with the hung curd.
  • Add salt.
  • Divide this mixture into equal portions, put the filling in the center and roll them into the shape of a kebab.
  • Now shallow fry till they turn color and serve.