Awadhi-style Spinach and Cheese Kebabs

Ingredients

In this Awadhi adaptation, the Greek Sfougato is transformed into kebabs by incorporating traditional Awadhi spices and cooking techniques. The original dish is typically a baked spinach and cheese casserole, while the Awadhi version focuses on grilling the kebabs to achieve a smoky flavor. The spices used in the Awadhi cuisine, such as garam masala and cardamom, are added to infuse the kebabs with the rich and aromatic flavors of the region. We alse have the original recipe for Sfougato, so you can check it out.

• 500 grams (1.1 lb) spinach, blanched and finely chopped 500 grams (1.1 lb) spinach, blanched and finely chopped
• 200 grams (7 oz) paneer (Indian cottage cheese), grated 200 grams (7 oz) paneer (Indian cottage cheese), grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons besan (gram flour) 2 tablespoons besan (gram flour)
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• Salt to taste Salt to taste
• Vegetable oil for grilling Vegetable oil for grilling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the chopped spinach, grated paneer, chopped onion, green chilies, besan, garam masala, cardamom powder, and salt.
2. 2.
   Mix well until all the ingredients are evenly combined.
3. 3.
   Shape the mixture into small patties or kebabs.
4. 4.
   Heat a grill pan or barbecue grill over medium heat and brush it with vegetable oil.
5. 5.
   Place the kebabs on the grill and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.
6. 6.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach properly to retain its vibrant green color and remove any bitterness.
• Paneer — Use fresh and soft paneer for the best texture in the kebabs.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of red chili powder or finely chopped jalapenos to the kebab mixture.
• Serve the kebabs with mint chutney or a tangy tamarind chutney for an extra burst of flavor.
• For a smoky flavor, you can also grill the kebabs on a charcoal grill.

Serving advice

Serve the Awadhi-style Spinach and Cheese Kebabs hot as an appetizer or as a part of a larger Awadhi feast. Garnish with fresh coriander leaves and serve with mint chutney or tamarind chutney on the side.

Presentation advice

Arrange the kebabs on a platter, garnish with a sprinkle of chaat masala, and serve with a side of mint chutney. For an elegant touch, you can also place the kebabs on skewers and serve them individually.