Seekh Kabab Gatta Curry Recipe in English
Ingredients:
Gatta Coating:
Besan.... 1 cup
Ginger.... 2 tsp; chopped
Cumin seeds.... ½ tsp
Baking soda.... ¼ tsp
Red chilli powder.... 1tsp
Water.... 1 cup
Fresh mint leaves.... 10
Gravy:
For 10 kababs;
Yoghurt.... ½ kg
Onions.... 2 medium sized; chopped
Turmeric powder ....1 tsp
Coriander powder.... 2 tsp
Cumin seeds... 1 tsp
Chilli.... 1 tsp
Salt.... to taste
Cooking oil... 2 tsp
Whole red chilli (Dundicut)... 9; whole
Cloves.... 4
All spice powder.... ½ tsp
Procedure:
- Prepare Gatta Curry mixture by adding besan, ginger, cumin seeds, baking soda, in a mixing bowl, stirring well to combine.
- Add red chilli powder and water. Mix to a thick consistency.
- Add fresh mint leaves and mix well to combine.
- Coat each frozen K&N's Seekh Kabab with this mixture and set aside.
- Boil water in a separate deep pan, and add coated Seekh Kababs.
- Cook 10 to 15 minutes and set aside, retaining the Gatta Curry coating that will separate from Seekh Kababs. Drain the water.
- In a separate pan, combine yoghurt, onions, turmeric powder, coriander powder, cumin seeds, red chilli powder and salt.
- Cook for 5-6 minutes while stirring.
- Pour in Gatta Curry mixture and cook 4-5 minutes more to combine flavours, stirring continuously.
- Add Seekh Kababs, cooking oil, dundicut chilli and cook on low heat until the gravy thickens.
- Add all spice powder and serve with chapati/flat bread.
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