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? 

• 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.

Grilled Mutton Seekh Kebab

          Mutton Seekh Kebab is a North Indian delicacy, found in many restaurants, dhabas and street corners. It is relished as an appetizer / side dish with some lip smacking chutney or any dip of your choice. They can either be deep fried, shallow fried or grilled. Choice is yours. 

          But today I grilled them to perfection in a healthy way and served with some homemade mint hummus and salad as accompaniment. So check out the step by step pictorial recipe to prepare this delicacy.

• 500 gms. mutton mince / keema. washed & drained completely (makes 8)
• salt to taste
• 2 tbsp. roasted chickpea flour
• 1 small onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tbsp. mint leaves, chopped
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder or to taste
• 1/2 tsp. pepper powder
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• olive oil to baste
• few skewers, soaked in water for 30 minutes

          In a bowl, mix together all the above mentioned ingredients (except oil). Cover and keep aside for 10-15 minutes. 

          Take a portion of it and coat around a greased skewer, lengthwise. Keep wetting your hands with water in the process. Do the same with rest of the dough. Refrigerate for some time. 

          Then baste with some olive oil and grill for 25-30 minutes. Flip it over halfway through and serve with any homemade chutney. I enjoyed mine with mint hummus and salad.

                                Mix all the above mentioned ingredients (except oil). 

                                 Cover and keep aside for 10-15 minutes. 

                   Take a portion of it & coat around a skewer, lengthwise. Keep wetting 
                   your hands with water in the process. Refrigerate for some time. 

                         Baste with some olive oil & grill for 25-30 min. Flip it over midway.
                    

                       Serve with any chutney. I enjoyed mine with mint hummus & salad.

Mutton Seekh Kebab

       
          Mutton Seekh Kebab is a North Indian delicacy, found in many restaurants, dhabas and street corners. It is relished as an appetizer / side dish with some tasty chutney. They can either be deep fried, shallow fried or grilled. Choice is yours. But today I deep fried them and served with some homemade mint hummus and salad as accompaniment. So check out the step by step pictorial recipe to prepare this delicacy.
  

• 500 gms. mutton mince / keema. washed & drained completely (makes 8)
• salt to taste
• 2 tbsp. roasted chickpea flour
• 1 small onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tbsp. mint leaves, chopped
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder or to taste
• 1/2 tsp. pepper powder
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• oil to deep fry
• few skewers, soaked in water for 30 minutes

          In a bowl, mix together all the above mentioned ingredients (except oil). Cover and keep aside for 10-15 minutes. 

          Take a portion of it and coat around a skewer, lengthwise. Keep wetting your hands with water in the process. Do the same with rest of the dough. Refrigerate for some time. 

          Heat oil in a pan and gently slid the seekh kebab from the skewer into the hot oil. Fry on a low flame till golden in color. 

           Drain on a kitchen towel and serve with any homemade chutney. I enjoyed with mint hummus and salad.

                     Mix all mentioned ingredients (except oil). Cover & keep for 10-15 min. 

                  Take a portion of it & coat around a skewer, lengthwise. Keep wetting your 
                   hands with water in the process. Refrigerate for some time. 

                    Heat oil & gently slid the seekh kebab from the skewer into the hot
                    oil. Fry on a low flame till golden in colour. 

                               Drain on a kitchen towel.

                     Serve with any homemade chutney. I enjoyed with mint hummus & salad.