Dahi ke Kabab | How to make Dahi ke Kabab

By Madhumita Bishnu  |  12th Apr 2017  |  
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  • Dahi ke Kabab, How to make Dahi ke Kabab
Dahi ke Kababby Madhumita Bishnu
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About Dahi ke Kabab Recipe

This Dahi ke Kabab is a little different from the usual one as it's been added to a curry

Dahi ke Kabab is a popular aromatic and delicious dish. You can try making this amazing Dahi ke Kabab in your kitchen. This recipe requires 30 minutes for preparation and 60 minutes to cook. The Dahi ke Kabab by Madhumita Bishnu has detailed steps with pictures so you can easily learn how to cook Dahi ke Kabab at home without any difficulty. Dahi ke Kabab is enjoyed by everyone and can be served on special occasions. The flavours of the Dahi ke Kabab would satiate your taste buds. You must try making Dahi ke Kabab this weekend. Share your Dahi ke Kabab cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Madhumita Bishnu for inputs. In case you have any queries for Dahi ke Kabab you can comment on the recipe page to connect with the Madhumita Bishnu. You can also rate the Dahi ke Kabab and give feedback.

Dahi ke Kabab

Ingredients to make Dahi ke Kabab

  • dahi or hung curd 1/2 kg
  • 5 tbsp parched grams powdered
  • salt as per taste
  • 1 tsp red chilli powder
  • 1 tbsp cloves powder
  • 1 tsp cardamom powder
  • 1 tsp cinnamon powder
  • 1 tbsp black pepper powder
  • 5 tbsp ghee
  • 1 medium size onion chopped fine
  • salt for masala
  • 1 tsp red chilli powder for masala
  • 1/2 tsp garlic paste
  • 4 tbsp milk

How to make Dahi ke Kabab

  1. Put curd in a Muslin cloth and hang it for 3-4 hours till the liquid drains off and curd should be 250 gms
  2. Add gram powder, salt, red chilli powder and half of cloves, cardamom powder, cinnamon powder and black pepper powder to the curd and mix well. Divide into 20 equal parts and with a little water on hand form smooth and even dhai kababs
  3. Heat the ghee in a frying pan and fry the kababs few at a time to light golden colour and keep aside
  4. In the same ghee fry the chopped onion to golden colour and make a paste and set aside. In the pan add salt, red chilli powder and garlic paste and fried onion paste. To it add clove powder, cinnamon powder, cardamom powder
  5. Add black pepper powder and roast. Add kababs and gently mix with the masala. Add milk and remove from fire and serve hot

My Tip:

The masala of grounded fried onion with cardamom, cinnamon, clove and black pepper powder is the reason why the kabab tastes different

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