Creamy Yogurt Kebabs with Mint Chutney
Creamy Yogurt Kebabs with Mint Chutney
Ingredients
For the Yogurt Kebabs
- 2 cups plain Greek yogurt, full-fat
- 1/2 cup paneer, grated
- 2 tablespoons all-purpose flour
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon green chili, finely chopped, or to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 cup oil, for shallow frying
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chili, or to taste
- 1/2 inch ginger, peeled
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin powder
- 1/4 teaspoon salt, or to taste
- 2 tablespoons water, as needed
Instructions
- 1
Prepare the hung yogurt: Place the Greek yogurt in a cheesecloth-lined sieve set over a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight, to drain excess water. You should be left with about 1 cup of thick hung yogurt.
⏱️ 180 min
- 2
In a large mixing bowl, combine the hung yogurt, grated paneer, all-purpose flour, ginger-garlic paste, chopped green chili, cumin powder, coriander powder, garam masala, salt, black pepper, and fresh cilantro. Mix everything thoroughly until well combined and a dough-like consistency forms.
⏱️ 10 min
- 3
Divide the mixture into 12-15 equal portions. Gently shape each portion into a small, flat patty or cylindrical kebab shape. If the mixture is too sticky, lightly grease your hands with oil.
⏱️ 10 min
- 4
Prepare the mint chutney: In a blender or food processor, combine mint leaves, cilantro, green chili, ginger, lemon juice, cumin powder, salt, and water. Blend until a smooth paste forms. Add more water if needed to reach desired consistency.
⏱️ 5 min
- 5
Heat oil in a large non-stick pan or skillet over medium heat. Once the oil is hot, carefully place the yogurt kebabs in the pan, ensuring not to overcrowd it. You may need to fry them in batches.
⏱️ 2 min
- 6
Shallow fry the kebabs for 3-4 minutes on each side, or until they are golden brown and crispy. Gently flip them to ensure even cooking.
⏱️ 8 min
- 7
Remove the cooked kebabs from the pan and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 8
Serve the hot yogurt kebabs immediately with the fresh mint chutney.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Yogurt Kebabs with Mint Chutney
For the Yogurt Kebabs
- 2 cups plain Greek yogurt, full-fat
- 1/2 cup paneer, grated
- 2 tablespoons all-purpose flour
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon green chili, finely chopped, or to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 cup oil, for shallow frying
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chili, or to taste
- 1/2 inch ginger, peeled
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin powder
- 1/4 teaspoon salt, or to taste
- 2 tablespoons water, as needed
Instructions
- 1
Prepare the hung yogurt: Place the Greek yogurt in a cheesecloth-lined sieve set over a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight, to drain excess water. You should be left with about 1 cup of thick hung yogurt.
⏱️ 180 min - 2
In a large mixing bowl, combine the hung yogurt, grated paneer, all-purpose flour, ginger-garlic paste, chopped green chili, cumin powder, coriander powder, garam masala, salt, black pepper, and fresh cilantro. Mix everything thoroughly until well combined and a dough-like consistency forms.
⏱️ 10 min - 3
Divide the mixture into 12-15 equal portions. Gently shape each portion into a small, flat patty or cylindrical kebab shape. If the mixture is too sticky, lightly grease your hands with oil.
⏱️ 10 min - 4
Prepare the mint chutney: In a blender or food processor, combine mint leaves, cilantro, green chili, ginger, lemon juice, cumin powder, salt, and water. Blend until a smooth paste forms. Add more water if needed to reach desired consistency.
⏱️ 5 min - 5
Heat oil in a large non-stick pan or skillet over medium heat. Once the oil is hot, carefully place the yogurt kebabs in the pan, ensuring not to overcrowd it. You may need to fry them in batches.
⏱️ 2 min - 6
Shallow fry the kebabs for 3-4 minutes on each side, or until they are golden brown and crispy. Gently flip them to ensure even cooking.
⏱️ 8 min - 7
Remove the cooked kebabs from the pan and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 8
Serve the hot yogurt kebabs immediately with the fresh mint chutney.
⏱️ 1 min