How to make Grilled Spinach Cutlets - Lobia and spinach mixed with some masalas and made into cutlets.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Black eyed beans (ब्लैक-आईड बीन्स ), Spinach leaves (palak) (पालक के पत्ते )

Cuisine : French

Course : Snacks and Starters

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Grilled Spinach Cutlets Recipe Card

Grilled Spinach Cutlets

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Grilled Spinach Cutlets checkout Lobia Tikki, Lobiya Pakora. You can also find more Snacks and Starters recipes like Sesame Corn Toast, Mexican Cauliflower Fritters, Momos, Paneer Poha.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Grilled Spinach Cutlets Recipe

  • Black eyed beans soaked and boiled 1 cup

  • Spinach leaves (palak) shredded 1 medium bunch

  • Green chilli finely chopped 1

  • Ginger grated 1/2 inch piece

  • Coriander powder 1 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Turmeric powder a pinch

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Oil for shallow frying


Step 1

Grind beans to a fine thick paste and transfer into a bowl.

Step 2

Add spinach, green chilli, ginger, coriander powder, fennel powder, carom seeds, turmeric powder, red chilli powder and salt and mix well.

Step 3

Divide the mixture into eight equal portions and shape them into round cutlets.

Step 4

Heat oil in a non-stick grill pan.

Step 5

Shallow-fry the cutlets, turning sides, till both sides are evenly done. Serve hot.