Ingredients:
- Mong phali (Peanuts) 3 tbs
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Sabut lal mirch (Button red chillies) 3-4
- Laung (Cloves) 3-4
- Zeera (Cumin seeds) ½ tbs
- Khopra (Desiccated coconut) 3 tbs
- Safed til (Sesame seeds) 4 tbs
- Pyaz (Onion) sliced 1 large
- Water 2 tbs or as required
- Water ¼ Cup or as required
- Cooking oil ½ Cup
- Zeera (Cumin seeds) 1 tsp
- Kary patta (Curry leaves) 12-15
- Kalonji (Nigella seeds) ¼ tsp
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Water ½ Cup or as required
- Mon salwa Chicken seekh kabab 10-12 pieces
- Imli pulp (Tamarind pulp) ½ Cup
- Hara dhania (Fresh coriander) chopped 2 tbs
Directions:
In a frying pan,add peanuts and dry roast for 1 minute.
Add coriander seeds,button red chillies and dry roast for 1-2 minutes.
Add cloves,cumin seeds,desiccated coconut,sesame seeds,mix well and dry roast until fragrant (approx. 2-3 minutes),take out in a bowl.
In the same frying pan,add onion and dry roast until golden brown,take out in the same bowl & let it cool.
In spice mixer,add roasted spices & onion,water and blend well.
Gradually add water and blend well to make a paste & set aside.
In a wok,add cooking oil,cumin seeds,curry leaves,nigella seeds and mix well.
Now add ground paste,mix well and cook for 2-3 minutes.
Add ginger garlic paste,salt,turmeric powder,red chilli powder,mix well and cook until oil separates (approx. 4-5 minutes).
Add water and mix well.
Add chicken seekh kabab and mix well.
Add tamarind pulp and mix well,cover and cook on low flame for 12-15 minutes or until oil separates.
Add fresh coriander and mix well.
Garnish with fresh coriander & serve!
Ajza:
- Mong phali (Peanuts) 3 tbs
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Sabut lal mirch (Button red chillies) 3-4
- Laung (Cloves) 3-4
- Zeera (Cumin seeds) ½ tbs
- Khopra (Desiccated coconut) 3 tbs
- Safed til (Sesame seeds) 4 tbs
- Pyaz (Onion) sliced 1 large
- Water 2 tbs or as required
- Water ¼ Cup or as required
- Cooking oil ½ Cup
- Zeera (Cumin seeds) 1 tsp
- Kary patta (Curry leaves) 12-15
- Kalonji (Nigella seeds) ¼ tsp
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Water ½ Cup or as required
- Mon salwa Chicken seekh kabab 10-12 pieces
- Imli pulp (Tamarind pulp) ½ Cup
- Hara dhania (Fresh coriander) chopped 2 tbs
Directions:
Frying pan mein mong phali dal ker 1 minute kliya dry roast ker lein.
Sabut dhania aur sabut lal mirch dal ker 1-2 minutes kliya dry roast karein.
Laung,zeera,khopra aur safed til dal ker ache tarhan mix karein aur khushbu anay tak dry roast ker lein (approx. 2-3 minutes) aur bowl mein nikal lein.
Us he frying pan mein pyaz dal dein aur golden brown hunay tak dry roast ker lein aur bowl mein nikal ker thanda ker lein.
Spice mixer mein roasted spices & pyaz aur pani dal ker ache tarhan blend ker lein.
Thora thora ker ka pani shamil karein aur ache tarhan blend ker ka paste tayyar ker lein & side per rakh dein.
Karhai mein cooking oil,zeera,kary patta aur kalonji dal ker ache tarhan mix ker lein.
Ab ground paste dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Adrak lehsan paste,namak,haldee powder aur lal mirch powder dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (approx. 4-5 minutes).
Pani shamil karein aur ache tarhan mix ker lein.
Chicken seekh kabab dal ker mix karein.
Imli pulp dal ker ache tarhan mix karein aur dhak ker halki ancch per 12-15 minutes ya oil alag ho janay tak paka lein.
Hara dhania dal ker mix ker lein.
Hara dhania sa garnish ker ka serve karein!
