Fry K&N’s Kabab Tikki as per instructions on label.

Melt ghee in a deep saucepan; add onions and sauté until translucent.

Add ginger-garlic paste to the pan and cook for a few seconds. Pour tomato puree and cook for 2-3 minutes.

Add coriander powder, turmeric powder, cumin powder, red chili powder, whole spice mix, and salt. Mix well.

Add yogurt and cook until ghee separates. Add cream, dried fenugreek, cardamom powder, roasted cashew nut paste and cook for 2-3 minutes. Add hot water and degi mirch powder; cook for another minute. Add Kabab Tikki to the prepared curry and mix well.

Garnish with freshly chopped coriander leaves and serve. Lucknowi Kabab Handi is ready.