Back

Yogurt Kebabs With Beetroot Chutney

  • Steps
  • Ingredients

Steps

Yogurt Kebabs

  • Put ginger, garlic and chilli in a food processer for a few minutes to make a thick paste.
  • In a large bowl, gently incorporate yogurt, the ginger, garlic and chilli paste, cardamom powder, salt and sugar.
  • Make into small patties and coat with them breadcrumbs.
  • Heat a non-stick pan on medium heat and cook yogurt patties gently until brown on both side.

Beetroot Sauce

  • Put beetroot, ginger, chilli and salt & sugar in a blender and make a fine puree.
  • Mix the beet puree with hung yogurt to make beet sauce.
  • Served yogurt kebab with beet sauce.

You might like