Kabab Handi Recipe

Ingredients

• For Kababs
  • Beef minced : 250 gm
  • Fried Onion Paste : 1 tablespoon
  • Peanuts (finely crushed) : 1 tablespoon
  • National Seekh Kabab Masala : 2 tablespoons
  • Bread Slice : 1 medium
  • Charcoal for koyle-ka- dum : 1 inch piece
  • Oil for frying : 2-3 tablespoons

• • Oil : 4 tablespoons
  • Curry Patta (Curry Leaves) : 5-6 leaves
  • Garlic (thinly sliced) : 2-3 cloves
  • Tomato Puree : 2 cups
  • Yogurt (beaten) : 1/2  cup
  • Crushed Chili : 1 tablespoon
  • National Iodized Salt : to taste
  • Kababs (cooked) as explained above
  • Lemon Juice : 1 teaspoon

Method

For Kababs

Cut-off the crusts of the bread slice; soak in water and gently squeeze all the water out.

Combine all the ingredients in a food processor to make a fine paste.

Give koyle-ka-dum and marinate for 30 minutes in the refrigerator.

Wetting your palms, take a small portion and roll 3-4 inches in length.

Heat up a fry pan; using a little oil fry the kababs until brown. Place them on absorbent paper and keep aside.

For the Masala

Heat 4 tablespoons of oil in sauce pan; crackle the curry leaves and garlic.

Now add tomato puree and cook till it thickens.

Add yogurt, crushed chili, and National Iodized Salt. Stir well and cook for a few minutes.

To this add the pre-cooked kababs and give dum for 5 minutes or until the gravy reaches a thick consistency.