Baked Chapli Kabab
Fry K&N's Chapli Kabab as per instructions on pack.
Transfer kababs onto a plate and reserve oil in pan.
Deglaze the same pan with Italian tomato sauce and scrape up any browned bits from the bottom of the pan.
Return kababs back into the pan with sauce and let simmer for a minute.
Now transfer kababs to an oven proof dish and sprinkle with cheddar cheese.
Bake in preheated oven for 7-10 minutes at 150-180°C or until cheese melts.
Sprinkle fresh coriander and mint leaves before serving.
Make a small cut at the bottom of each tomato skin and place them in boiling water.
Blanch them for few minutes and remove. Put in ice water.
Once cool, peel off the skin.
Cut the tomatoes into two halves, not through the stems, but horizontally and remove the seeds.
Crush tomatoes, while retaining the juice.
Remove basil leaves off the stalks, wash and dry them.
Heat vegetable oil in a frying pan and add chopped garlic. Sauté until golden brown.
Add onions and cook until soft. Add crushed tomatoes (paste, puree, juice), half of the basil leaves and add salt to taste.
Add sugar, ketchup and rest of the basil leaves; cook for another 25 to 30 minutes on medium heat until sauce thickens and darkens in colour.
It is recommended to make it with the given yield. It can also be stored in the refrigerator.
