Creamy Pistachio Dahi Kabab
Ingredients
Dahi Kabab:
• Hung curd – 200 g
• Paneer – 50 g
• Chopped ginger – 1 tsp
• Raisins – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cumin – ½ tsp
• Chopped pistachios – ¼ cup
Pistachio Dip:
• Soaked pistachios – ¼ cup
• Processed cheese – 1
• Mint – as required
• Green chili – as required
• Curd – 3 tbsp
• Salt – as required
Instructions
Dahi Kabab:
1. In a bowl, add hung curd, grated/crumbled paneer, ginger, raisins, salt, pepper and cumin.
2. Add chopped pistachios and mix everything well.
3. Take small portions of the mixture and shape them into kebabs.
4. Refrigerate the kebabs for a few minutes so they firm up.
5. Shallow-fry on a greased pan over medium heat until golden and crisp on both sides.
6. Serve hot with Pistachio Dip.
Pistachio Dip:
1. Add soaked pistachios, processed cheese, mint, green Chilli, curd and salt to a blender.
2. Blend until smooth and creamy.
3. Transfer to a bowl and serve alongside the hot Dahi kebabs.
Recipe courtesy: Bristihomekitchen
