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Tuesday, 12 December 2017

Mutton Seekh Kebab in Tomato Gravy

          Any leftover Seekh Kebabs? No need to worry. Here's a quick solution. Make some yummy gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover Seekh Kebabs served in Tomato Gravy - in a new avatar, exclusively for you. 

          Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change? Do check for a step by step guide with photos to prepare it. 

  • 3-4 leftover mutton seekh kebabs, sliced
  • 2-3 tomatoes
  • 1 onion, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 8-10 cashew nuts
  • 2-3 tbsp. oil
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms 
  • 4 cloves
  • 1 tsp. cumin seeds
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tbsp. red chili powder
  • 1 tsp. kewra water

          Make 2 cuts on the tomatoes and pressure cook for one whistle. When cool, peel off the skin and blend with onion, ginger, garlic, cashew nuts and some water to a smooth paste.

          Heat oil in an and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and then add the paste.

          Mix everything well and cook, covered on a medium flame till the oil separates. Now add all the dry spices and a sprinkle of some water. Stir fry for a few seconds.

          Add 1 cup water and cover. Simmer on a low to medium flame till the gravy comes to a desired consistency. Switch off the flame and add the kewra water. Keep covered for some time.

          While serving, arrange the sliced seekh kebabs on a bed of tomato gravy and enjoy with plain steamed rice, jeera rice, plain Biryani, pulao, naan, tandoori roti, kulcha or just plain chapati.

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