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Home Dish Grilled Kathal Ke Shami Kebab in Makhni Gravy

Grilled Kathal Ke Shami Kebab in Makhni Gravy

Name: How to cook Grilled Kathal Ke Shami Kebab in Makhni Gravy - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Bethica Das

Grilled Kathal Ke Shami Kebab in Makhni Gravy

Any leftover Kebabs? No need to worry. Here's a quick solution. Make some makhni gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover grilled Kathal Ke Shami Kebabs served in Makhni Gravy - in a new avatar, exclusively for you.

Ingredient

400 gms.

small kathal (raw Jackfruit), chopped

1/3 cup

chana dal (Bengal Gram lentil), soaked overnight

1-2 tbsp.

oil

bay leaves

dry red chilies

cinnamon stick

green cardamoms

cloves

1/2

mace

1/2 tsp.

peppercorns

to taste

salt

1/2 tsp.

turmeric powder

ginger, chopped

3-4

garlic cloves, chopped

onion, chopped

2-3

green chilies, chopped

2-3 tbsp.

coriander leaves, chopped

2-3 tbsp.

roasted gram flour

2 tbsp.

cashews, coarsely crushed

2-3

tomatoes, chopped

1-2

onion, sliced

ginger

3-4

garlic lcoves

1 tbsp.

red chili powder

1 tsp.

garam masala powder

2-3 tbsp.

cream / yogurt

Cooking instructions

* Step 1

Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.

* Step 2

Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes.

* Step 3

Then add 1/2 cup water. Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.

* Step 4

Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder.

* Step 5

Combine everything well and then form into round shaped kebabs. Brush with some oil and grill for 30 minutes. Flip it over midway and again brush with some more oil. When done, keep aside.

* Step 6

Heat oil in a pan. Saute the garlic and ginger for a few seconds. Add the onion and continue to fry till light brown.

* Step 7

Add the tomatoes and saute for 2-3 minutes.

* Step 8

Add 1 cup water and pressure cook for 2-3 whistles.

* Step 9

Blend with a hand blender and strain.

* Step 10

Transfer the strained liquid to a pan and add salt, red chili powder and garam masala powder.

* Step 11

Simmer on a low flame for 2-3 minutes or till the consistency thickens Add the cream and give it a stir. Switch off the flame and keep it covered for a couple of minutes.

* Step 12

To serve, arrange the grilled kebabs on a plate and pour the makhni gravy over it. Garnish with mint / coriander leaves. Enjoy with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. They can also be had with dosa, appam or Idiyappam.