Mutton Seekh Kebab Masala with Butter Naan

Instructions

1. 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. 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. 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. 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. 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.