Recipe Source

Fresh India - Meera Sodha

Ingredients 

Raita:

1 cup plain Greek yogurt

Canola oil

1 Lime, quartered

⅓ t salt

1 t honey or sugar

1 t Nigella seeds

Kebabs:

1 # baking potatoes, Russet/Yukon gold, wash and peel.

1 ½ t cumin seeds

2 chiles

1 ½ inch piece of ginger

½ # spinach leaves

1 ½ c peas (fresh or frozen)

2 T chickpea flour

1 T lemon juice

1 ⅓ t salt

2 t garam masala

3 T Cilantro leaves finely chopped

Canola oil

Equipment 

Frying Pan

Masher

Mortar and Pestle

World Level 

2 - a bit labor intensive and knowing the right consistency is a little tricky.

Time Challenge: 

45 minutes

Steps in Detail

1. Put yogurt in a bowl.

2. Heat oil in a frying pan, add lime wedges once hot and fry until blackened and sticky. Let cool.

3. Once cooled squeeze the limes into the yogurt, and add the salt and sweetener, and mix.

4. Garnish with Nigella seeds. 

5. Place the potatoes in a pan and cook until tender, drain, allow to dry for a few minutes in a hot pan and then mash.

6. While the potatoes are boiling, crush the cumin seeds with the mortar and pestle and then put aside.

7. Mash the chiles and ginger into a paste and mix the cumin seeds.

8. Sauté the spinach and squeeze any liquid out. Then chop finely. 

9. Add remaining ingredients to the mashed potatoes and knead together until well mixed. 

10.  Cook a test kebab. Adjust seasoning as needed.

11. Form the remaining kebabs, use a golf ball sized portion flattened into a 2.5 inch patties.

12.  Fry the rest in batches adding  oil as needed.