Spinach & Cheese Kababs Recipe

Prepare the spinach

Wash the spinach thoroughly, remove any thick stems, then blanch in boiling water for 1 minute until wilted. Immediately transfer to an ice bath to stop cooking, then drain well and squeeze out as much water as possible. Roughly chop and set aside.

Sauté aromatics

Finely chop the onion and garlic (or grate). Heat 1 tablespoon oil in a skillet over medium heat. Add the onion and a pinch of salt and sauté 4–5 minutes until soft and translucent. Add garlic and green chili and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Mix base

In a large bowl combine the chopped spinach, sautéed onion mixture, chopped cilantro, crumbled paneer (or feta), grated cheddar (if using), gram flour, breadcrumbs, egg, ground cumin, ground coriander, garam masala, red chili powder, salt, black pepper and lemon juice. Mix thoroughly with your hands or a spoon until the mixture holds together. If mixture is too wet, add up to 2 tablespoons more breadcrumbs or 1–2 teaspoons gram flour; if too dry, add 1 tablespoon water or a splash of milk.

Shape kababs

Divide the mixture into 12 equal portions (approximately 2 tablespoons each for small patties). Shape each portion into a round flat patty (about 2.5–3 inches diameter and 3/4 inch thick). Press edges so they hold their shape. If you prefer skewers, you can form slightly elongated kabab shapes and thread onto soaked wooden skewers.

Chill (optional)

Place shaped kababs on a tray and refrigerate for 15–20 minutes to firm up; this helps them hold during frying.

Cook kababs

Heat a nonstick skillet or cast-iron pan over medium heat and add 2 tablespoons oil. When hot, add kababs in a single layer without crowding (work in batches). Fry 3–4 minutes per side until golden brown and firm, adding remaining oil as needed. Press gently with a spatula for even contact. Transfer cooked kababs to a wire rack or paper towel-lined plate to drain.

Keep warm

If cooking in batches, keep finished kababs in a low oven (100–120°C / 210–250°F) on a tray while you finish the rest so they stay warm and crisp.

Combine tamarind paste and water in a small saucepan and whisk until smooth. Place over medium heat and bring to a gentle simmer.

Add brown sugar (or jaggery), ground cumin, red chili flakes, and salt. Stir and simmer 4–6 minutes until the sauce slightly thickens to a pourable consistency. Taste and adjust sweetness, salt, or spice. If too tart, add a little more sugar; if too thick, add up to 2 tablespoons water.

Remove from heat and stir in chaat masala if using. Let cool slightly; sauce will thicken further as it cools. Transfer to a serving bowl or squeeze bottle.

Arrange spinach & cheese kababs on a serving platter. Spoon or drizzle tamarind sauce alongside or over the kababs. Garnish with fresh cilantro leaves and serve with lemon wedges to squeeze over just before eating.

Serve immediately while kababs are warm and crisp. Leftovers can be refrigerated up to 2 days; reheat in a skillet or oven to restore crispness.