Kebaab Curry recipe

Kebaabs:1/2 kg steak minceAdd 3 slices bread(soaked in water n squeezed)1 tsp salt, 1/2 tsp black pepper, 1/2 tsp white pepper, chilli garlic paste, 1/2 tsp crushed dhana, crushed garlic, ground green chillies, dhania, spring onion, 1/2 tsp crushed jeera,fried onions. Make small balls, fry on medium heat as you would for kebaabs.

Chutney:Braize onions in ghee till golden brown in colour. Add jeera, mustard seeds, curry leaves, sliced up rings of 1 green chilli, chilli garlic paste. Add 4 liquidized tomatoes, 1/4 tin tomato puree, salt, 1 tsp chilli pwd, 1 tsp crushed chillies, 1/2 tsp crushed dhana, 1/2 tsp crushed jeera, 1/4 tsp tumeric pwd. When half done add kebaabs, simmer on low till tomatoes are cooked. Add fried potatoes just before serving. (Opt-peas). Cut a small piece of ginger and green pepper into julienne strips- throw into steaming pot. Switch off stove. Allow to steam with heat off. Garnish with chopped dhania. (Nazrina Joosub)

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