For Kababs Beef
minced: 250 gm
Fried Onion Paste: 1 tablespoon Peanuts
(finely crushed): 1 tablespoon
Seekh Kabab Masala: 2 tablespoons Bread
: 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
d) : 2-3 Cloves Tomato
Puree: 2 cups
Yogurt (beaten) : 1/2 cup
Crushed Chili: 1 tablespoon
: to taste
Kababs (cooked) as explained above Lemon
: 1 Tea
How to make Tarka Handi Kabab Recipe
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.