Kebaab Curry

Name: Kebaab Curry
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: halaal
Ingredients: ½ cup ghee (Clarified butter); 2 onions sliced.; 1 teaspoon jeera; Few peppercorns,Elachi (cardomom) pods; 1 tablespoon red ginger garlic.; 1 teaspoon chilli powder or more; 2 teaspoon dhana Jeeru (Cumin).; 1 teaspoon arad (Turmeric); 2 teaspoon salt.; 4 Tomatoes Liquidised.; 2 tablespoon tomatoe paste or puree; 3 potatoes cut; Sliced green chillies

By Sumayah - MASTER CHEF

★★★★☆(4)

INGREDIENTS

Your fav Kebaabs made & kept aside
½ cup ghee (Clarified butter) 2 onions sliced. 1 teaspoon jeeraFew peppercorns,Elachi (cardomom) pods 1 tablespoon red ginger garlic. 1 teaspoon chilli powder or more 2 teaspoon dhana Jeeru (Cumin). 1 teaspoon arad (Turmeric) 2 teaspoon salt. 4 Tomatoes Liquidised. 2 tablespoon tomatoe paste or puree3 potatoes cut Sliced green chilliesCurry leaves

METHOD

Heat ghee (Clarified butter) in a pot. Saute onions with jeera,peppercorns,Elachi (cardomom) until lite brown.Add in ginger garlic, tomato paste & rest of spices. Braise for ± 1 minute. Add in kebaabs & potatoes & cook until tender adding water if necessary. Add the tomatoes,green chillies & curry leaves. Cook on low heat until done. Garnish with chopped green dhania (coriander) & ½ teaspoon garam masala. Serve with rice or roti, naan.
»̶ S̶̲̥̅̊um̶̲̥̅̊A̶̲̅Ýa̶̲̥̅̊н̣̇ «̶ إبراهيم.