Dahi Ke Kebab (Yoghurt Kebabs)
दही के कबाब
Dahi Ke Kebab are one of the most elegant and surprising kebabs in Indian cuisine — made from hung yoghurt (yoghurt strained overnight until it has the consistency of soft cheese), paneer, and a fragrant cashew-spice mixture, shaped into soft, melt-in-the-mouth patties that are shallow-fried until golden. The result is a kebab unlike any other — creamy and soft on the inside, with a golden exterior, and a flavour that is simultaneously mild, fragrant from cardamom and rose water, and subtly spiced. It is the signature dish of Lucknowi Awadhi cuisine, associated with the refinement of the Nawab's courts where dishes were designed to dissolve in the mouth. The kebab literally melts — there is no tough chewing involved. Now experiencing a massive revival as a modern vegetarian tasting-menu dish.
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 20 min
Ingredients
Method
The hung yoghurt must be completely dry — if it is not thick enough, further strain through a muslin cloth squeezing firmly. Mix hung yoghurt, grated paneer, ground cashews, green chilli, coriander, cardamom, white pepper, salt, and cornstarch. Knead briefly until smooth. Refrigerate mixture 15 minutes.
About 10 min
Tip: The mixture must be very cold when shaping — warm mixture will be too soft to hold shape. Work quickly with cold hands or wear food-grade gloves.
Divide mixture into 12–14 equal portions. Shape into smooth, flat, round patties about 1.5cm thick (do not make them too thin — they should be substantial). Handle gently — the mixture is delicate. Place shaped kebabs on a lined tray and refrigerate 10 minutes before frying.
About 10 min
Tip: If the mixture is too soft to shape, add 1 more tbsp cornstarch and refrigerate for 20 minutes.
Heat ghee or oil in a non-stick pan on medium heat. Gently slide the kebabs in (do not disturb for 2–3 minutes). Cook until golden on the base, then flip very carefully using two spoons — they are fragile. Cook the second side 2 minutes. They should be golden on the outside and creamy-soft inside. Serve hot with mint chutney and rose petal garnish.
About 15 min
Tip: Dahi kebabs are fragile — use a well-seasoned non-stick pan and medium heat. High heat causes them to fall apart before they set.
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 12 g
- Carbs
- 12 g
- Fat
- 20 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 280 mg
Contains: dairy, nuts
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Recipe by Boon Tools.