How to make Dahi Ke Kabab - Grill Pan Recipe - Extremely delicious melt in the mouth grilled yogurt kababs

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Hung yogurt ( हंग कर्ड / दही का चक्का ) , Roasted Bengal gram ( भुनी हुई चने की दाल )

Cuisine : Fusion

Course : Starter

Dahi Ke Kabab - Grill Pan

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Dahi Ke Kabab - Grill Pan checkout Dahi Ke Kebab , Dahi Ke Kebab . You can also find more Starter recipes like Aloo Cheela, Olive And Sun Dried Tomato Tapenade, Soya Shammi Kebab, Cheesy Bread Rolls. Or try out these recipes from Fusion Cuisine like Spring Dosas, Chocolate Chip Parantha, Pepper Chicken, Mixed Vegetable Manchurian.

Dahi Ke Kabab - Grill Pan Recipe Card

Dahi Ke Kabab - Grill Pan

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Dahi Ke Kabab - Grill Pan

  • Hung yogurt 250 grams

  • Roasted Bengal gram powdered 1 1/2 tablespoons

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Green cardamom powder 1 tablespoon

  • Cinnamon powder 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Pure ghee 4 tablespoons

  • Onion thinly sliced 1 medium

  • Garlic ground 2-3 cloves

  • Clove powder 1/4 tablespoon


Step 1

Place the hung yogurt in a bowl. Add the roasted gram powder, salt, one teaspoon chilli powder, half a teaspoon cardamom powder, one-fourth teaspoon cinnamon powder and one-fourth teaspoon pepper powder and mix well.

Step 2

Divide into twenty equal portions. Moisten your hands and flatten each portion to give the kababs a smooth, even shape. Heat one teaspoon in the Grill Pan and place five kababs, with a little space between each.

Step 3

Fry the kababs till the underside is a light golden brown. Flip over gently, drizzle one teaspoon ghee all around and fry till both the sides are equally golden.

Step 4

Drain and set aside. Heat three teaspoons ghee in another non stick pan and fry onion till golden brown. Drain on absorbent paper and grind to a paste.

Step 5

Heat remaining ghee in the pan, add garlic, remaining chilli powder, fried ground onions, clove powder, remaining cardamom powder, cinnamon powder, pepper powder and the salt, and sauté till the ghee separates.

Step 6

Add the kababs and gently mix into the masala. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.