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Seekh Kabab Gatta Curry
Seekh Kabab Gatta Curry
Serves
SERVES
3-4
Preparation
PREPARATION
10 min
Cooking
COOKING
25 min
Ingredients

    Gatta Coating:

  • Flour - 1 cup
  • Ginger - 2 tsp; chopped
  • Cumin seeds - ½ tsp
  • Baking soda - ¼ tsp
  • Red chilli powder - 1tsp
  • Water - 1 cup
  • Fresh mint leaves - 10

  • Gravy:

  • K&N's Seekh Kabab - 10 kababs
  • Yoghurt - ½ kg
  • Onions - 2 cups; chopped
  • Turmeric powder - 1 tsp
  • Coriander powder - 2 tsp
  • Cumin seeds - 1 tsp
  • Red chilli powder - 1 tsp
  • Salt - to taste
  • Cooking oil - 2 tsp
  • Whole red chilli (Dundicut) - 9
  • Cloves - 4
  • Garam masala - ½ tsp
Method

Prepare Gatta Curry mixture by adding flour, ginger, cumin seeds and baking soda in a mixing bowl stirring well to combine.

Add red chilli 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 sauce 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 yoghurt, onion, turmeric powder, coriander powder, cumin seeds, red chilli powder and salt.

Cook for 5-6 minutes while stirring.

Pour in Gatta Curry mixture and cook 4-5 minutes more to combine flavours, stirring continuously.

Add Seekh Kababs, cooking oil, whole red chilli and cook on low heat until gravy thickens.

Add garam masala and serve with chapati.

Yield:
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Preparation:
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Cooking:
Ingredients

    Method


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