Dum Ke Kabab Recipe: Melt-in-Your-Mouth Mughlai Snack
2 hours
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About Dum Ke Kabab Recipe: Melt-in-Your-Mouth Mughlai Snack
Indulge in the rich, royal flavors of Dum Ke Kabab, a luxurious Mughlai snack that will tantalize your taste buds. These melt-in-your-mouth kababs are crafted with creamy hung curd, aromatic spices, and a touch of nuttiness from almonds and pistachios. Slow-cooked to perfection, they embody the essence of traditional Mughlai cuisine.Each bite offers a delightful contrast of textures and flavors, making these kababs perfect for special occasions or as a decadent treat for yourself. The subtle sweetness from the kewra water complements the savory spices beautifully, creating a truly unforgettable culinary experience.This recipe provides a detailed guide to recreate this exquisite dish at home, allowing you to savor the authentic taste of Mughlai royalty.
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Kababs
- 80 gm Yogurt greek yogurt, hung yogurt
- 50 gm Almond Paste blanched almonds, finely ground
- 20 gm Pistachios blanched and finely chopped
- 10 gm Ginger finely chopped
- 10 gm Coriander finely chopped
- 1-2 Chilies finely chopped (adjust to taste), green
- 10 gm Semolina suji
- 1/2 tsp Garam Masala
- 1 pinch Cardamom elaichi, powder
- 1.5 drops Kewra Water
- Salt black, to taste
- Salt to taste
- Chaat Masala to taste
For Frying
- 50 ml Clarified Butter
- 1-2 tbsp Water for the dum (optional)
Instructions
Prepare the Kabab Mixture
- Gently mix the hung curd, almond paste, chopped pistachios, ginger, coriander, green chilies, garam masala, cardamom powder, kewra water, black salt, salt, and chaat masala in a bowl. Ensure everything is well combined.
Shape the Kababs
- Make small balls (approximately 30g each) from the mixture. Gently flatten each ball in your palm.
Coat and Chill
- Lightly roll each flattened kabab in semolina. Arrange them on a plate and refrigerate for at least 30 minutes to allow them to firm up.
Cook the Kababs
- Heat ghee in a pan over medium heat. Carefully place the kababs in the pan and fry until golden brown on both sides. For an authentic "dum" effect (optional): Once the kababs are slightly browned, add 1-2 tbsp of water to the pan, cover, and cook for 2 minutes to allow the flavors to meld.
Serve
- Serve the hot Dum Ke Kababs immediately. Garnish with fresh coriander leaves if desired. Enjoy with mint chutney or pineapple chutney.
Recipe Notes
Expert Tips for Perfect Dum Ke Kababs
- For the best results, use good quality hung curd (Greek yogurt) for a creamy texture.
- Adjust the amount of green chilies according to your spice preference.
- Don't overcrowd the pan while frying the kababs; fry them in batches to ensure even browning.
- The optional "dum" step adds a unique depth of flavor and moisture. You can use a small lid that fits snugly for best results.
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Recipe Nutrition
Calories: 161kcalCarbohydrates: 4gProtein: 2gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 100mgFiber: 1gSugar: 1g
Khushboo Shaw
Articles: 7
6 Comments
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Looks so mouthwatering! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
This looks so appetizing! Thank you.
Such a delicious dish! Thank you.
Mouthwatering
I like this recipe but I am a bit unclear about Step no 6. Can you please explain it again.