For the gravy heat oil in a non stick pan, add cumin seeds, green cardamoms, cinnamon, cloves and onions and sauté till well browned.2. Meanwhile for the kababs place keema in a bowl, add garlic paste, ginger paste, green chillies, salt, garam masala powder, red chilli powder and butter and mix well.
3. Add garlic paste, ginger paste, turmeric powder, red chilli powder, garam masala powder and tomato puree to the pan and mix well. Let the gravy cook on medium heat.
4. With dampened hands pat the keema mixture onto skewers to make seekh kababs.Heat 2 tbsps oil in another non stick pan, place the skewers in it and cook on medium heat.
5. Add ½ cup water to the gravy and continue to cook. Add salt and mix.Rotate the skewers, drizzle a little more oil and cook.Add cream to the gravy and mix. Cook the kababs till cooked evenly all around.
6. Make a bed of rice tempered with cumin seeds and mixed with salt, lemon juice and coriander leaves. Keep the seekhs on the rice. Drizzle the gravy over and serve immediately.
तैयारी का समय : ११-१५ मिनट
खाना पकाने के समय : १६-२० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : मसालेदार
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.