- 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
- Coriander leaves - 1 tbsp; chopped
- Garam masala - 1 tsp
- Chicken stock - 2 cups; 2 cubes K&N's Stok dissolved in 2 cup water
- Red lentil (skin-on) - 100 grams; boiled
- Salt - 1 tsp or to taste
- Butter - 2 tbsp
- Cumin seeds - 1 tsp
- Whole red chilli - 10 pieces; dried
- Green chilli - 1 tbsp; chopped
- Lemon juice - 1 tbsp
Deep fry K&N's Shami Kababs as per instructions on pack.
In a skillet, add oil and sauté 1 tbsp ginger, while adding turmeric powder and red chilli powder.
Mix and add tomato. Stir well and add chopped coriander leaves, Garam masala 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 chilli, green chillies and 1 tbsp ginger to fry lightly.
Add lemon juice to the simmering lentils and pour sizzling butter and chillies to add flavour.
Mix well, and remove.
Transfer cooked red lentil to a serving plate, top with fried Shami Kababs over it.