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We request you to check with the hotel team for further details.


Dahi ke kebab

By Executive Chef Sajesh Nair

  • Heat ghee in a copper cooking vessel, add whole cumin and let it crackle
  • Add chopped ginger and onion, sauté till the onion starts to brown
  • Add green chilli and turmeric powder, sauté for 30 sec.
  • Add fried cashew nuts and raisins, sauté for a min.
  • Add grated paneer, cumin powder, fenugreek powder and cardamom powder, mix well and cook for about 10 min.
  • Remove from the fire, allow the mixture to come to room temperature
  • Add yoghurt, roasted gram powder and chopped coriander
  • Divide and shape the mixture into 25 gram each patties, refrigerate the kebabs
  • Heat ghee in a tawa or non stick pan, pan fry the kebabs for about 1 min. on each side
  • Sprinkle chat masala and serve hot

Ingredients:

 

  • Yoghurt, hung overnight - 500gm
  • Paneer, grated - 75gm
  • Cashewnuts fried and crushed - 75gm
  • Raisins seedless, chopped - 30gm
  • Ghee - 10gm
  • Cumin seed - 5gm
  • Ginger chopped - 5gm
  • Onions chopped - 20gm
  • Green chilli - 5gm
  • Turmeric powder - 1gm
  • Fenugreek powder - 2gm
  • Cumin powder - 5gm
  • Cardamom powder - 2gm
  • Roasted chana powder - 50gm
  • Coriander leaves chopped - 15gm
  • Ghee for frying - 15gm
  • Chat masala - 5gm