BADAMI SEEKH KABAB

0
59
Badami seekh kabab

Badami seekh kabab

About Chef

Aditya Saksena
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.

Tender juicy seekh kababs cooked in almond-based gravy to the perfection, taking you back to the era of nawabs

  • Tomato puree (Of 4 medium size)

  • Chopped onions (2 medium sizes)

  • Chicken Seekh kababs (3 sticks)
  • Milk (1 cup)

  • Vegetable oil 3 tbsp

  • Whole spices

  • Almond paste (blenched and pealed)

  • Ginger garlic paste ( 1 1/2 spoon )

  • Kasoori Methi (dry fenugreek leaves) 1 tbsp

LET’S BEGIN

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.

Server hot

If you enjoyed the recipe please let us know in the comments and share this recipe with your friends and family.

Badami seekh kabab

Cheers,  

Also, read our other recipes