Tarka Handi Kabab

INGREDIENTS:

For Kababs 
Beef minced: 250 gm 
Fried Onion Paste: 1 tablespoon 
Peanuts (finely crushed): 1 tablespoon 
Seekh Kabab Masala: 2 tablespoons 
Bread SlIce: 1 medium 
Charcoal for koyle-ka- dum: a 1-inch piece 
Oil for frying: 2-3 tablespoons 
For Masala Mix 
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 
Iodized Salt: to taste 
Kababs (cooked) as explained above 
Lemon JuIce: 1 Teaspoon

How to make Tarka Handi Kabab Recipe

 

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 frying 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 saucepan; crackle the curry leaves and garlic. 

Now add tomato puree and cook till it thickens. 

Add yogurt, crushed chili, and 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