Badami seekh kabab
I am a hotel management graduate from a reputed hotel school with almost 10 years of working experience in various hotels namely wyndham grand, Radisson blu, Park plaza and reach gastronomical heights when started working for a Michelin stared Indian chef named Chef Vineet Bhatia in his flagship restaurant Rasoi by vineet in Bahrain. I love cooking food and it is my religion that I practice regularly.
Tomato puree (Of 4 medium size)
Chopped onions (2 medium sizes)
- Chicken Seekh kababs (3 sticks)
Milk (1 cup)
Vegetable oil 3 tbsp
Almond paste (blenched and pealed)
Ginger garlic paste ( 1 1/2 spoon )
Kasoori Methi (dry fenugreek leaves) 1 tbsp
Step 1: Heat the pan with Oil.
Step 2: Add the whole spices and cook till the crackling sound.
Step 3: Now add the chopped onions and sauté till it becomes golden brown.
Step 4: Add ginger garlic paste and sauté for a while till the flavours get infused with each other.
Step 5: Time to our spices 1/2 tbsp turmeric powder, 1 tbsp garam masala, 1 tbsp coriander powder, 1 tbsp kitchen king masala, 1/2 red chilli powder, 1/2 tbsp salt to taste.
Step 6: Mix it well and cook for another 20 secs.
Step 7:Now add the tomato puree into it and mix it well again and cook for 5 secs.
Step 8: : Add the almond paste and cook till the oil separates.
Step 9: Add the cup of milk and cook till the oil separates.
Step 10: Now add seekh kabab
Step 11:And now add the kasoori methi.
Step 12: Cover the pan and cook on low flame for 3-4 mins.
Garnish with Ginger julienne.