- K&N’s Kabab Tikki - 10-12 pieces
- Oil - ¼ cup
- Onion - 1 cup; chopped
- Tomatoes - 1 cup; chopped
- Red chili powder - 1 tbsp
- Coriander powder - 1 tsp
- Cumin powder - 1 tsp
- Salt - 1 tsp
- Yogurt - 1 cup
- Green chilies - 1 tbsp; chopped
- Cilantro leaves - ¼ cup; chopped
Fry K&N’s Kabab Tikki as per instructions on label.
Heat oil in a pan, add onion and sauté for 1-2 minutes. Add tomatoes and cook until soft.
Add red chili powder, coriander powder, cumin powder, salt and mix well. Add yogurt and cook for 4-5 minutes or until oil separates.
Add fried K&N’s Kabab Tikki to the prepared masala and cook for a minute. Garnish with cilantro leaves and green chilies. Kabab Tikki Masala is ready. Serve with Chana Pulao.
- Oil - ¼ cup
- Onion - 1 cup; sliced
- Cumin seeds - 1 tbsp
- Black cardamom - 1-2
- Cloves - 6
- Salt - 1 tbsp
- Green chilies - 1 tbsp; chopped
- White chickpeas - 2 cups; boiled
- Water - 3½ cups
- Rice - 2 cups; soaked
In a pot, heat oil and add onion; fry until golden brown.
Add cumin seeds, black cardamom, cloves and cook for 2-3 minutes.
Add salt, green chilies and mix it well. Add boiled chickpeas, water and cook for 3-4 more minutes.
Add rice and cook until 80% water evaporates.
Cover and steam over low flame for 10-15 minutes. Chana Pulao is ready.
