Dahi ke Kebab
Mix ¾ tsp Signature Garam Masala directly into the hung-curd filling before chilling and shaping.
Ingredients
Ingredients
- Full-fat hung curd — 300 g
- Paneer — 100 g, finely grated
- Roasted besan — 3 tbsp
- Signature Garam Masala — ¾ tsp / about 2–3 g
- Green chilli — 1, very finely chopped
- Ginger — 1 tsp, finely grated
- Fresh coriander — 2 tbsp, finely chopped
- Mint — 1 tbsp, finely chopped
- Salt — ¾ tsp
- Sugar — ¼ tsp, optional
- Breadcrumbs — ½ cup, for coating
- Oil or ghee — for shallow frying
Cooking Instructions
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1To make hung curd, place full-fat curd in muslin and refrigerate while draining for at least 6 hours. It should become very thick.
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2Combine hung curd with grated paneer.
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3Add roasted besan, Signature Garam Masala, green chilli, ginger, coriander, mint, salt and optional sugar.
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4Mix gently.
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5Chill the mixture for 20 minutes.
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6Divide into 10–12 portions.
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7With lightly greased hands, shape into small thick patties.
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8Coat lightly in breadcrumbs.
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9Heat a shallow layer of oil or ghee over medium heat.
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10Place the kebabs carefully in the pan.
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11Cook until golden underneath, about 2–3 minutes.
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12Turn gently using a thin spatula and brown the second side.
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13Drain briefly and serve hot.
The success of dahi ke kebab depends more on moisture control than on extra binder. If the hung curd is genuinely thick, you need much less besan and the centre stays creamy rather than floury.
🍽️ Perfect Serving Pairings
My Take On Dahi ke Kebab
Dahi ke kebab rely on very thick hung curd and a restrained spice profile so the filling stays creamy rather than tasting heavily masala-laden. Signature Garam Masala adds gentle warmth while paneer and roasted gram flour help provide enough structure for shallow frying.
The Secret: The success of dahi ke kebab depends more on moisture control than on extra binder. If the hung curd is genuinely thick, you need much less besan and the centre stays creamy rather than floury.