- Flour - 1 cup
- Ginger - 2 tsp; chopped
- Cumin seeds - ½ tsp
- Baking soda - ¼ tsp
- Red chili powder - 1tsp
- Water - 1 cup
- Fresh mint leaves - 10
- K&N's Seekh Kabab - 10 kababs;
- Yogurt - ½ kg
- Onions - 2 medium sized; chopped
- Turmeric powder - 1 tsp
- Coriander powder - 2 tsp
- Cumin seeds - 1 tsp
- Red chili powder - 1 tsp
- Salt - to taste
- Cooking oil - 2 tsp
- Whole red chili - 9; whole
- Cloves - 4
- All spice powder - ½ tsp
Prepare Gatta Curry mixture by adding flour, ginger, cumin seeds, baking soda, in a mixing bowl, stirring well to combine.
Add red chili 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 yogurt, onions, turmeric powder, coriander powder, cumin seeds, red chili powder and salt.
Cook for 5-6 minutes while stirring.
Pour in Gatta Curry mixture and cook 4-5 minutes more to combine flavors, stirring continuously.
Add Seekh Kababs, cooking oil, whole red chili and cook on low heat until the gravy thickens.
Add all spice powder and serve with chapati/flatbread.
SmartCooking with K&N's >