Dahi Kebab Sizzler curd (yogurt) kebabs in a new way Kebab Sizzler Dahi ke Sholay

Ingredients

• 1 cup Hung curd curd (yogurt)
• 1 inch Ginger, finely chopped
• 4 no. Green chillies (less spicy & finely chopped)
• 1 tbsp Brown onion, chopped, fried onion
• 2-4 no. Cashew nuts, chopped
• 2-4 no. Raisins, chopped, raisins
• 1 tbsp Coriander leaves, chopped
• ¼ cup Paneer
• ½ tbsp Roasted gram flour
• ½ tsp Black peppercorns, crushed, black pepper powder
• Salt to taste
• 1 tbsp Oil
• A pinch of cumin seeds
• ¼ tsp Fennel seeds
• A pinch of onion seeds, nigella seeds
• ½ inch Ginger (peeled & finely chopped) Ginger
• 1 Green chili (less spicy & chopped)
• 2-3 medium Tomatoes, roughly chopped
• Salt to taste
• 1 tsp Jaggery, chopped, jaggery
• 1 tsp Vinegar
• A pinch of degi red chilli powder
• 1 tbsp Butter, cubed, butter
• ¼ tsp Cumin seeds
• ¼ cup fresh Green peas
• Little water
• ½ tbsp Coriander leaves, chopped
• ½ cup Cooked Sella Basmati Rice
• 1 no. Green chilli (less spicy & chopped)
• A pinch of black pepper powder
• Salt to taste
• 1 cup fresh Bread crumb, breadcrumbs
• Oil for shallow frying
• Cabbage leaves
• Pea pulao
• Tomato Chutney
• Mint chutney
• Dahi kebab, curd (yogurt) kebab
• Tomato chutney
• Butter, cubed
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add hung curd, ginger, green chillies, brown onion, cashewnut, raisins, coriander leaves, paneer, roasted gram flour, black peppercorns, salt to taste and mix everything well.
2. Make lemon size balls and coat it well with bread crumbs.
3. In a pan, add oil, once it’s hot, place the dahi kebab and shallow fry until golden in color.
4. Keep it aside for further use.
5. In a shallow pan, add oil, once it’s hot, add cumin seeds, fennel seeds, onion seeds and let it splutter.
6. Add ginger, green chillies and saute it well. Add tomatoes, salt to taste, jaggery, vinegar, a pinch of degi red chili powder and cook it for a minute.
7. Keep it aside for further use.
8. In a shallow pan, add butter, once it’s melted, add cumin seeds and let it splutter well.
9. Add fresh green peas and saute it for a minute, add little water and let it cook.
10. Add Coriander leaves, cooked sella basmati rice, green chili, a pinch of black pepper powder, salt to taste and toss everything well.
11. Keep aside for future use.
12. Take a super hot sizzler plate, place some cabbage leaves, pea pulao, tomato chutney, mint chutney and place the prepared dahi ke kebab.
13. Top it up with some tomato chutney and coriander sprig.
14. Garnish it with butter and serve hot.