Dahi Kebab Florentine
These Dahi Kebabs with a spinach Florentine twist are creamy and lightly spiced. They make a lovely appetizer or a light meal with a side salad.
Cook: 45 min · Serves 4 · Difficulty: Medium · Categories: Indian, Appetizer
Why this is good to eat
This recipe is packed with protein from the paneer and hung yogurt, which helps you feel full. It also includes fresh spinach for vitamins and fiber. It's a flavorful way to enjoy dairy and vegetables.
Ingredients
- 3 cups full-fat plain yogurt
- 200 grams paneer, grated
- 150 grams fresh spinach, finely chopped
- 0.5 medium onion, very finely chopped
- 1 green chili, finely chopped
- 2 tablespoons fresh ginger, grated
- 0.5 teaspoon turmeric powder
- 0.75 teaspoon garam masala
- 0.5 teaspoon cumin powder
- 0.25 teaspoon black pepper powder
- 0.5 teaspoon salt, or to taste
- 0.25 cup besan (gram flour)
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons oil, for baking
- 0.25 cup breadcrumbs, for coating
Instructions
- To make hung yogurt, place 3 cups full-fat plain yogurt in a muslin cloth or a fine-mesh sieve lined with cheesecloth. Hang it over a bowl or place it in the refrigerator with a weight on top for at least 4-5 hours, or until most of the whey has drained and the yogurt is thick and firm. You should have about 1.5 cups of hung yogurt.
- Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Lightly grease the parchment paper with 1 tablespoon of oil.
- In a large mixing bowl, combine the 1.5 cups hung yogurt, 200 grams grated paneer, and 150 grams finely chopped fresh spinach. Make sure the spinach is squeezed dry to remove excess water.
- Add 0.5 medium very finely chopped onion, 1 finely chopped green chili, 2 tablespoons grated fresh ginger, 0.5 teaspoon turmeric powder, 0.75 teaspoon garam masala, 0.5 teaspoon cumin powder, 0.25 teaspoon black pepper powder, and 0.5 teaspoon salt to the yogurt mixture. Mix everything well until fully combined.
- Add 0.25 cup besan (gram flour) to the mixture. The besan acts as a binder. Mix thoroughly to form a firm mixture that you can shape into kebabs. If the mixture feels too wet, you can add a tiny bit more besan, 1 teaspoon at a time.
- Divide the mixture into 12 equal portions and gently shape each portion into a small, round or oval kebab. They will be delicate, so handle them carefully.
- Place 0.25 cup breadcrumbs on a shallow plate. Gently roll each kebab in the breadcrumbs, ensuring it's evenly coated on all sides. This helps with crispiness.
- Arrange the coated kebabs on the prepared baking sheet, leaving some space between them. Lightly brush the tops of the kebabs with the remaining 1 tablespoon of oil.
- Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and slightly firm to the touch. Keep an eye on them to prevent burning.
- Carefully transfer the Dahi Kebabs to a serving platter. Garnish with 2 tablespoons finely chopped fresh cilantro. Serve hot with your favorite chutney or a mint yogurt dip.
Frequently Asked Questions
How do I make Dahi Kebab Florentine?
You start by making hung yogurt, then mix it with grated paneer, spinach, finely chopped onion, ginger, green chili, and a blend of spices. Add besan for binding, shape into kebabs, coat with breadcrumbs, and bake until golden brown.
How long does it take to make this recipe?
The prep time is about 20 minutes, not including the 4-5 hours needed to make hung yogurt. The cooking time in the oven is around 20-25 minutes, making the total active cooking time about 45 minutes.
How many servings does this recipe make?
This recipe is designed to make 12 Dahi Kebabs, which perfectly serves 4 people as an appetizer. You can easily double the recipe to serve more guests.
Is this recipe vegetarian?
Yes, this recipe is 100% vegetarian. It uses hung yogurt, paneer, and spinach, along with various spices and besan, making it suitable for a lacto-vegetarian diet.
Can I make this ahead of time?
You can prepare the hung yogurt a day in advance. The kebab mixture can be made and shaped up to 4 hours ahead of time and stored in the refrigerator before baking. Reheat baked kebabs gently in an oven or air fryer.