Seekh kabab handi masala Recipe | Shireen Anwar

Ingredients

•  Mince ½ kg doubled
• Ginger garlic 1 tbsp
• Chili powder 1 tsp heaped
• All spice 1 tsp heaped
• Salt 1 tsp
• Crushed coriander 1 tsp
• Roasted cumin crushed 1 tsp
• Egg 1 beaten
• Bread 2 slices soaked in water
• Ingredients for masala
• Onion 1 large boiled in ¼ cup water and ½ tsp turmeric
• Salt 1 tsp
• Chili powder 1 ½ tsp
• Ginger garlic 1 tbsp
• All spice 1 tsp
• Oil ½ cup
• Yogurt whipped  ½ cup
• Butter 4 ounces
• Coconut milk powder 2 tbsp
• Tomatoes 3 chopperized
• Green chilies chopped 2
• Ginger Julian 2 tbsp

Methods

1. Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp, Roasted cumin crushed 1 tsp.
2. Add Egg 1 beaten, Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture.
3. Fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginger garlic paste, all spice and yogurt fry well add fried seekh kababs, cook on low flame.
4. Lastly add diluted coconut milk powder, green chilies, ginger Julian, leave it on 5 minutes on dum.
5. Serve with roghni nan.