Ingredients:
- Hari mirch (Green chilies) 5-6
- Pyaz (Onion) Small 2
- Hara dhania (Coriander) ½ Cup
- Podina (Mint leaves) ½ Cup
- Beef qeema (Beef mince) ½ kg
- Anda (Egg) 1
- Zeera (Cumin seeds) Roasted & crushed 1 tbs
- Lal mirch powder (Red chili powder) 1 tsp
- Garam masala (Whole spice powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Oil 2 tbs or as required
Gravy:
- Oil ½ Cup
- Zeera (Cumin seeds) 1 & ½ tbs
- Pyaz (Onion) Chopped 1
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Tamatar (Tomatoes) Pureed 2-3
- Lal mirch powder (Red chili powder) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder (Whole spice powder) ½ tsp
- Pani (Water) ½ Cup
- Qasoori methi (Dried fenugreek leaves) ½ tsp
- Hari mirch (Green chili) for garnishing
- Hara dhania (Coriander) for garnishing
Directions:
In chopper,add green chilies,onion,coriander and mint leaves,chop well.
Add beef mince,egg,cumin seeds,red chili powder,whole spice powder,salt,ginger garlic paste,chop until well combined and refrigerate for 30 minutes.
Grease your hands with oil and make 24 kababs of equal sizes.
In frying pan,heat oil and shallow fry kababs for 2-3 minutes,set aside.
In wok,add oil,cumin seeds,onion,ginger garlic paste,tomato pureed,red chili powder,salt,turmeric powder,whole spice powder and mix well.
Add water and kababs,cover and cook on low flame for 20-25 minutes.
Add qasuri methi,green chili,coriander and put it on simmer for 1-2 minutes and serve.
Ajza:
- Hari mirch (Green chilies) 5-6
- Pyaz (Onion) Small 2
- Hara dhania (Coriander) ½ Cup
- Podina (Mint leaves) ½ Cup
- Beef qeema (Beef mince) ½ kg
- Anda (Egg) 1
- Zeera (Cumin seeds) Roasted & crushed 1 tbs
- Lal mirch powder (Red chili powder) 1 tsp
- Garam masala (Whole spice powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Oil 2 tbs or as required
Gravy:
- Oil ½ Cup
- Zeera (Cumin seeds) 1 & ½ tbs
- Pyaz (Onion) Chopped 1
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Tamatar (Tomatoes) Pureed 2-3
- Lal mirch powder (Red chili powder) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder (Whole spice powder) ½ tsp
- Pani (Water) ½ Cup
- Qasoori methi (Dried fenugreek leaves) ½ tsp
- Hari mirch (Green chili) for garnishing
- Hara dhania (Coriander) for garnishing
Directions:
Chopper mein hari mirch,pyaz,hara dhania aur podina dal ker chop ker lein.
Beef qeema,anda,zeera,lal mirch powder,garam masala powder,namak aur adrak lehsan paste dal ker ache tarhan chop ker lein yahan tak ka tamam ajza combine ho jayein aur 30 minute kliya refrigerate ker lein.
Haathon ko oil sa grease ker ka 24 ek jaisay size ka kabab bana lein.
Frying pan mein oil dal ker kabab ko 2-3 minuts kliya shallow fry ker lein aur side per rakh dein.
Karhai mein oil,zeera,pyaz,adrak lehsan paste,tamatar pureed,lal mirch powder,namak,haldee powder aur garam masala powder dal ker ache tarhan mix ker lein.
Pani aur kabab dal ker dhak ker halki ancch per 20-25 minuts kliya paka lein.
Qasoori methi,hari mirch aur hara dhania dal ker 1-2 minute kliya dum per rakh dein aur serve karein
