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