Tender, juicy mutton seekh kebabs, first grilled to perfection and then simmered in a rich, aromatic tomato-onion gravy. A restaurant-style Mughlai classic that's perfect for a special dinner.
Prep60 min
Cook35 min
Servings4
Serving size: 1 serving
719cal
37gprotein
27gcarbs
53g
Ingredients
500 g Mutton Mince (Use mince with 20% fat for best results)
3 pcs Onion (Medium-sized. 1 to be finely chopped for kebabs, 2 to be pureed for gravy.)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
1.5 cup Water (Warm, adjust for desired consistency)
Instructions
1
Prepare and Marinate the Kebab Mixture
Finely chop 1 onion and squeeze out all excess water completely. This is a crucial step to prevent kebabs from breaking.
In a large bowl, combine the mutton mince, the squeezed chopped onion, green chillies, 1 tbsp ginger-garlic paste, 3 tbsp chopped coriander leaves, and mint leaves.
Add the roasted besan, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp red chili powder, 0.25 tsp turmeric powder, lemon juice, and 1 tsp of salt.
Knead the mixture with your hands for 5-7 minutes until it becomes uniform and slightly sticky. Cover and refrigerate for at least 30-60 minutes to allow flavors to meld.
2
Shape and Cook the Kebabs
Divide the chilled mixture into 8-10 equal portions. Lightly grease your palms with oil.
Take a portion and shape it into a long, cylindrical kebab. You can wrap it around a skewer and then slide it off, or shape it by hand.
Heat 3 tbsp of oil in a wide, non-stick pan over medium heat. Gently place the kebabs in the pan, ensuring not to overcrowd it.
Shallow-fry the kebabs for 10-12 minutes, turning occasionally, until they are evenly browned and cooked through. Remove and set aside on a plate.
3
Start the Masala Gravy
In a separate heavy-bottomed pot or kadai, heat 2 tbsp oil and 1 tbsp ghee over medium heat.
Add the cumin seeds and let them splutter. Add the bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30 seconds until fragrant.
Add the puree of 2 onions and cook for 8-10 minutes, stirring frequently, until it turns golden brown and the oil starts to separate.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
4
Build the Gravy
Stir in the tomato puree. Add 1.5 tsp coriander powder, 1 tsp red chili powder, 0.5 tsp turmeric powder, and the remaining 1 tsp of salt. Mix well.
Cook the masala, stirring occasionally, for 8-10 minutes until the mixture thickens and oil separates from the sides.
Reduce the heat to low, add the cashew paste, and cook for 2-3 minutes, stirring continuously to prevent it from sticking and burning.
Slowly pour in 1.5 cups of warm water, stirring constantly to create a smooth, lump-free gravy. Bring it to a gentle simmer.
5
Combine and Finish
Gently slide the cooked seekh kebabs into the simmering gravy.
Cover the pot and let it simmer on low heat for 5-7 minutes. This allows the kebabs to absorb the flavors of the gravy without overcooking.
Stir in the fresh cream, crushed kasuri methi, and the remaining 0.75 tsp of garam masala. Mix gently and cook for one more minute.
Garnish with the remaining 2 tbsp of fresh coriander leaves. Serve hot with naan or rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.