NAWABI KABAB MASALA
Ingredients
1: mutton mince 1 kg (get the kabab mince)
2: bread slice 1 (soaked in 1/3 cup milk)
3: green chilli 5 (chopped)
4: onion 1 large (finely chopped)
5: coriander seeds 2 tbsp (dry roasted & crushed)
6: cumin seeds 2 tsp
7: ginger & garlic paste 2 tbsp
8: red chilli powder 1 tsp
9: baking powder 1/2 tsp
10: salt 1 tsp (heaped)
11: egg 1
12: garam masala powder 1 tsp
13: fresh coriander handful
Curry Ingredients:
1: bell-peppers 2 medium (cut in small cubes)
2: tomatoes 6 large (grind to a paste)
3: onions 2 large (grind to a paste)
4: green chilli 2
5: salt 1 tsp
6: red chilli powder 1 tsp
7: turmeric 1/2 tsp
8: garam masala powder 1 tsp
9: ginger & garlic paste 2 tbsp
10: oil 3/4 cup
11: fresh coriander handful
Instructions
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NAWABI KABAB MASALA
1: to make kababs: in a chopped add the bread slice, onion, green chilli, cumin, coriander crushed and blend till combined.
2: now in the chopper add the remaining ingredients mince, ginger & garlic, baking powder, red chilli, salt, garam masala, egg and blend till combined.
3: then add the fresh coriander and mix well, grease your palms and make round kababs, keep aside.
4: to make curry: heat oil add the onion paste, ginger & garlic paste and fry till changes colour, on high flame.
5: then add grinned tomatoes, turmeric, salt, red chilli mix and cook on high flame till the oil comes on the surface.
6: now add the green chilli, bell peppers mix and keep aside.
7: heat oil and fry the kababs till golden, on medium to high flame.
8: now place the curry again on the stove on medium to high flame, add the fried kababs, garam masala powder, fresh coriander mix, simmer on low flame for about 5 to 10 minutes.
9: serve hot with naan, roti, mint chutney.
