After my very popular peshawari kadhai, let me introduce you to another finger licking good Seekh kabab kadhai.
Some effort is needed to make these kababs but at the end its worthwhile. For those who don't know, seekh kababs are the long cylinder shaped kababs made on a seekh(rod) on a bbq.
First, you have to make the kababs and fry them.
Then make the gravy masala.
Ingredients
- For the seekh kabab:
- 400g minced mutton/ chicken
- 1 small onion
- 3 garlic cloves
- Inch of ginger
- Few fresh coriander leaves
- 1 tsp Garam masala powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1 tsp salt
- 2 tsp basan/ gram flour
- For the gravy:
- 2 onions sliced
- 2 tomatoes chopped
- 4 green chillies with a slit
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp red chilli flakes
- 1/2 tsp cumin powder
- 1 tsp salt
- Oil
Directions
- 1In a food processor, mix the minced meat with garlic, ginger, gram flour and all the spices for the marinade. Keep aside for an hour.
- 2In a wok, sauté onion in 3 tbsp of oil on medium heat till they turn transparent. Add ginger, garlic, red chilli flakes, coriander powder, turmeric powder, cumin powder, tomatoes and green chillies. Turn off the stove.
- 3Mould the kababs into small cylinders. Shallow fry the kababs on medium heat with 4 tbsp of oil till they are almost cooked.
- 4Place the kababs in the gravy masala, cook for 10 mins or more till the oil comes on surface and the tomatoes are soft.
- 5Serve hot with naan. Enjoy!
