- K&N's Shami Kabab - 10 kababs
- Cooking oil - 2 tbsp
- Ginger - 2 tbsp; julienned
- Turmeric powder - 1 tsp
- Red chilli powder - 1 tsp
- Tomato - ¼ cup; diced
- Cilantro - 1 tbsp; chopped
- Whole spice powder - 1 tsp
- Chicken stock - 2 cups
- Red lentil - ½ cup; boiled and skin-on
- Salt - 1 tsp or to taste
- Butter - 2 tbsp
- Cumin seeds - 1 tsp
- Whole red chili - 10 pieces; dried
- Green chili - 1 tbsp; chopped
- Lemon juice - 1 tbsp
Fry K&N's Shami Kababs as per instructions given on the label and strain them for excessive oil.
In a skillet, add oil to sauté 1 tbsp ginger, while adding turmeric powder and red chili powder.
Mix together and add tomato. Stir well and add chopped cilantro, whole spice and sauté for 1-2 minutes.
Add chicken stock to the gravy and stir to mix.
Bring to boil and add boiled red lentils and let cook for 2-3 minutes, stirring occasionally.
Add salt and stir again to mix all ingredients, and let simmer on low flame.
In separate pan, melt butter and add cumin seeds, whole red chili, green chilies and 1 tbsp ginger to fry lightly.
Add lemon juice to the simmering lentils and pour the sizzling butter and chilies to add flavor.
Mix well, and remove.
Transfer cooked red lentil to a serving plate and place fried Shami Kababs over it, and serve.
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