Ingredients needed for Sheek Kabab Masala
400 grams sheek kababs
1 cup onion paste
3 tsps ginger garlic paste
1 cup tomato puree
3 tbsp oil
1 tsp turmeric powder
2 tbsp coriander powder
2 tsp jeera powder
1/2 tsp amchur powder
Salt to taste
How to prepare Sheek Kababs masala.
Pressure cook the kababs for 3-4 minutes. Cool and then drain
Cut them diagonally in to 1" pieces
Heat oil, fry the onion paste till the paste gets light golden in colour.
Mix in ginger garlic paste to the pan and fry for a minute.
Now mix in the tomato puree and all the other masalas. Fry for 2-3 minutes.
Sprinkle a little water into the pan to cook the masalas till the raw smell goes and to see that the masalas does not stick at the bottom.
Add salt to taste and then, a cup of water. Let it boil, add the sheek kababs and simmer in the gravy for 3-4 minutes.
If you like the masala to be of drier consistency, dry the moisture by keeping it longer on the fire, after it gets ready.
If you like to serve as a side dish with a little gravy, you can keep it like that.
If you are planning to serve this as a starter, you will have to dry the gravy and serve with toothpicks.
No comments:
Post a Comment