Dahi Ke Kabab
Dahi Ke Kabab is a light, creamy, and flavorful dish made with hung curd (strained yogurt), paneer, and spices. It is an excellent option for weight management as it is low in calories and high in protein, aiding in satiety and muscle repair. These kebabs are pan-fried instead of deep-fried, making them a healthier choice.
Nutrition Facts
Per serving
Energy
63 kcal
Protein
4 g
Carbs
6 g
Fat
2 g
Fiber
0 g
Ingredients
Common salt
0.5 tsp (2.5g)
Olive Oil
2 tsp (10g)
Ginger, fresh
1 tbsp grated (6g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garam Masala
0.5 tsp (1.5g)
Black Pepper
1 tsp (2g)
Paneer Homemade (Double Toned Milk)
0.5 cup, crumbled (100g)
Hung Curd
1 medium cup (150g)
Besan (chickpea flour)
2 tbsp (30g)
Instructions
Preparation
For Hung curd:
Place a muslin cloth and place it over a bowl.
Pour the plain yogurt/curd into the muslin cloth.
Hang the bundle, Let the bundle hang for 4-6 hours or overnight in the refrigerator.
Cooking Steps
In a mixing bowl, combine hung curd, grated paneer, besan, fresh chopped coriander leaves, green chilies, grated ginger, salt, black pepper, and garam masala.
Mix thoroughly to form a soft dough-like texture.
Grease your hands slightly with oil and divide the mixture into small portions.
Shape each portion into a round kebab.
Heat a non-stick pan with a small amount of oil over medium heat.
Place the kebabs on the pan and cook for 2-3 minutes on each side until golden brown.
Serve hot.
Notesmissing- besan, rice flour, garam masala, red chilli powder, cumin powder, coriander powder, chaat masala