Ingredientes para Kabab Dilruba
- Tofu (not present in recipe)
- ½ cup chana dal (split chickpeas)
- 1 tsp salt, plus more to taste
- 1-2 green chilies, slit
- 2-3 red chilies, slit
- 2 bay leaves
- 1 small cinnamon stick
- 4 cloves
- 1 tsp garam masala, plus more to taste
- 2 tbsp chopped fresh coriander leaves
- 1 tbsp lemon juice, plus more to taste
- 1 cup heavy cream
- 1 tbsp cornflour (cornstarch)
- 2 tbsp oil
- 1 ½ liters water
- 1 cup soya chunks
- 2 black cardamom pods
- ½ cup plain yogurt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Kabab Dilruba? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Kabab Dilruba
- In a large pot, bring 1 ½ liters of water to a boil. Add 1 cup soya chunks, ½ cup chana dal (split chickpeas), 2-3 red chilies (slit), 1-2 green chilies (slit), 1 tsp salt, 2 bay leaves, 2 black cardamom pods, 4 cloves, and 1 small cinnamon stick.
- Boil the mixture until all the water has evaporated and the soya chunks and dal are tender. This should take approximately 15-20 minutes.
- Remove the whole spices (bay leaves, cardamom, cloves, cinnamon) and chilies from the mixture. Discard them.
- Coarsely grind the cooked soya chunk and dal mixture using a food processor or blender.
- Place 1 cup heavy cream in a shallow, freezer-safe container. Freeze for at least 2 hours, or until solid.
- In a large bowl, combine the ground soya mixture with ½ cup plain yogurt, 1 tbsp cornflour (cornstarch), 1 tbsp lemon juice, 1 tsp garam masala, and 2 tbsp chopped fresh coriander leaves. Mix well until a smooth dough forms.
- Taste and adjust the seasoning as needed. Add more salt, lemon juice, or garam masala to your preference.
- Cut the frozen cream into small, bite-sized pieces.
- Wet your hands with water to prevent sticking. Shape the soya mixture into small, round kebabs (approximately 2 inches in diameter). Stuff each kebab with a piece of the frozen cream.
- Refrigerate the kebabs for at least 30 minutes to firm up.
- Heat 2 tbsp oil in a non-stick tawa (griddle) over medium heat.
- Shallow fry the kebabs for approximately 4 minutes per side, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
66g
Carbs
8g
