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Dahi ke kabab is melt in mouth kababs from North Indian Cuisine. A veg kabab recipe which is easy and quick to prepare.

Paneer Kabab Recipe - 15 Minutes Dahi Paneer Kabab

Dahi ke kabab is healthy pan fried delicious Kababs made using two main ingredients hung curd/yogurt and paneer along with medley of spices.
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Course: Appetizer
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 serving
Author: Rekha Kakkar

Ingredients

  • 250 g Paneer ( Indian cottage cheese)
  • 1 cup yogurt Hung
  • 2 tablespoon Corn flour
  • 2 tablespoon Cilantro / coriander leaves
  • 1 teaspoon Salt
  • 2 Green chilli peppers chopped
  • 2 tablespoon Vegetable/olive oil for frying Oil for spraying/
  • 1 Green Chilli Pepper
  • ½ teaspoon Salt
  • 1 teaspoon Cilantro
  • 1 teaspoon coriander powder

Instructions

  • If you don't have hung curd you can make it at home. Take 2 cups of normal yogurt and place a muslin cloth over a dish. Spoon out yogurt onto the cloth and leave it covered for 2 hrs for straining away the
  • whey from the yogurt to get a thickish yogurt and discard whey or use it in curry or bread dough.
  • Crumble the Paneer in a bowl and add ½ cup of hung curd to it.
  • Add rest of the ingredients for the kebab to the mixture except oil and mix well.
  • Divide this total mixture into 12 parts and shape into desired shapes.
  • Deep fry them or shallow fry the kebabs as per your choice.
  • To deep fry heat about 1 cup of oil in deep wok/kadai and when oil is hot put 3-4 kababs in each batch.
  • Cook them from all the sides till golden brown and crisp.
  • To shallow fry paneer kabab, heat 2-3 tablespoon oil in a pan, place4-5 kababs in one go and cook till these are crisp on one side.
  • Flip them to cook from other side as well and serve hot with chutney of your choice.