Tarka Handi Kabab Recipe

For Kababs
Beef minced: 250 gm
Fried Onion Paste: 1 tablespoon
Peanuts (finely crushed): 1 tablespoon
Seekh Kabab Masala: 2 tablespoons
Bread SlIce: 1 medium
Charcoal for koyle-ka- dum: a 1-inch piece
Oil for frying: 2-3 tablespoons
For Masala Mix
Oil: 4 tablespoons
Curry Patta (Curry Leaves): 5-6 leaves
Garlic (thinly slIced) : 2-3 Cloves
Tomato Puree: 2 cups
Yogurt (beaten) : 1/2 cup
Crushed Chili: 1 tablespoon
Iodized Salt: to taste
Kababs (cooked) as explained above
Lemon JuIce: 1 Teaspoon

METHOD:

For Kababs

Cut-off the crusts of the bread slice; soak in water and gently squeeze all the water out.

Combine all the ingredients in a food processor to make a fine paste.

Give koyle-ka-dum and marinate for 30 minutes in the refrigerator.

Wetting your palms, take a small portion and roll 3-4 inches in length.

Heat up a frying pan; using a little oil fry the kababs until brown. Place them on absorbent paper and keep aside.

For the Masala

Heat 4 tablespoons of oil in saucepan; crackle the curry leaves and garlic.

Now add tomato puree and cook till it thickens.

Add yogurt, crushed chili, and Iodized Salt. Stir well and cook for a few minutes.

To this add the pre-cooked kababs and give dum for 5 minutes or until the gravy reaches a thick consistency.

Squeeze half a lemon(or one) and serve.