Kempinski Hotel Muscat’s award-winning North Indian Restaurant, Bukhara is impeccably designed to reflect the heritage and culture of India with a contemporary twist.
Best served with mint or tamarind chutney. Bukara’s Dahi ke kabab is a melt in the mouth vegetarian kabab recipe, is easy and quick to prepare and will transport you to Northern India.
Ingredients:
150g Yoghurt
50g Cottage cheese
60g Processed cheese
5g Salt
3g Black Salt
5g Chopped Green Chilly
5g Chopped Ginger
40g Chopped Onions
10g Chopped Brown Onion
10g Fresh Coriander Roots
3g Cumin Seeds Roasted
15g Roasted Gram Flour
15g Refined Flour
Bread crumbs for coating
Method:
Take yoghurt and hang over night in a cheese cloth.
To make dahi kebab, take paneer and processed cheese and grate them finely.
Add chopped brown onion, onion, ginger, green chilly deseed, coriander roots and mix them
together.
Add roasted cumin seeds with salt and black salt, mix hung curd and add roasted gram flour
according to the binding required.
Make even balls of the mixture and dip them in a flour mixture and add them to bread
crumbs
Deep fry them until they turn golden brown. Enjoy!
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