- K&N’s Seekh Kabab - 8-10 kababs
- Oil - ¼ cup
- Onion - 1 cup; chopped
- Ginger garlic paste - 1 tbsp
- Tomato puree - 2 cups
- Salt - ½ tsp or to taste
- Red chili powder - 1 tbsp
- Turmeric powder - 1 tsp
- Cumin seeds - 1 tsp
- Tandoori masala - 1 tbsp
- Yogurt - ½ cup
- Whole spice mix - ½ tsp
- Green chilies - 3-4
- Dried fenugreek - as required
- Oil (for smoke) - 1 tsp
- Coal (for smoke) - 1 piece
- Cilantro - for garnishing
Fry K&N’s Seekh Kabab as per instructions on label. Set aside.
In a pan, heat oil and sauté onion. Add ginger garlic paste and cook for a minute.
Add tomato puree and cook for 3-4 minutes.
Add salt, red chili powder, turmeric powder and cumin seeds. Cook until oil separates. Add water if needed.
Add tandoori masala, yogurt, whole spice mix and cook on low flame for 5-7 minutes.
Add green chilies, dried fenugreek and cook for a minute. Add Seekh Kabab in the curry and let it cook for 4-5 minutes. Now turn off the flame.
Place an aluminum cup in the center of pan and put a piece of coal in it. Drizzle hot oil over a hot piece of coal and cover with a lid. Give smoke for 1 minute.
Garnish with green cilantro and serve it with Zeera/Cumin Rice.
- Rice - 2 cups; boiled
- Oil - 3 tbsp
- Cumin seeds - 1 tbsp
- Garlic - 1 tbsp; chopped
- Cloves - 4-5
- Salt - 1 tsp or to taste
In a pot, heat oil and add cumin seeds, garlic, cloves, salt and cook for a minute.
Add boiled rice and toss well for 1-2 minutes on high flame. Cumin Rice is ready.
