Yogurt Kebabs

Hang the yogurt in a muslin cloth for 10-15 minutes to remove excess water, then transfer the thickened yogurt (curd paneer) to a mixing bowl.

Add ginger-garlic paste, finely chopped green chilis, garam masala, salt, and corn flour to the yogurt and mix well until combined into a uniform paste.

Fold in the coarsely crushed cashew nuts and finely chopped coriander leaves, stirring gently to distribute evenly throughout the mixture.

Shape the mixture into kebab forms (approximately 2-3 inches long) using wet hands or two spoons, working quickly to prevent the mixture from becoming sticky.

Heat oil in a deep skillet or frying pan over medium-high heat until shimmering.

Carefully slide the shaped kebabs into the hot oil in batches, ensuring they do not overlap or crowd the pan.

Fry the kebabs until golden brown on all sides, turning gently with a slotted spoon every 2-3 minutes to ensure even cooking.

Remove the cooked kebabs with a slotted spoon and drain on absorbent paper towels to remove excess oil.

Serve hot with mint chutney, tamarind chutney, or yogurt-based raita on the side.