Ingredients:
Kabab:
- Qeema (Mince) ½ kg
- Pyaz (Onion) chopped 1 small
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch (Red chili) Crushed ½ tsp
- Dhaniya (Coriander seeds) roasted and crushed ½ tsp
- Kali mirch (Black pepper) Crushed 1 tsp
- Hara dhaniya (Green coriander) ¼ cup
- Podina (Mint leaves) chopped 2 tbs
- Hari mirch (Green chili) chopped 3-4
- Namak (Salt) ½ tsp or to taste
Gravy:
- Oil ¼ cup
- Pyaz (onion) chopped 1
- Adrak lehsan paste (ginger garlic paste) ½ tbs
- Lal mirch powder (red chili powder) 1 tsp
- Namak (salt) ½ tsp
Layering:
- Pyaz (onion) rings
- Podina (mint leaves)
- Hara dhaniya (Green coriander)
- Hari mirch (green chili)
- Dahi (yogurt) 1 cup
- Namak (salt) ½ tsp or to taste
- Coal for smoke
Directions:
In food processor,add mince,onion (chopped),ginger garlic paste,red chili crushed,coriander seeds (roasted and crushed),black pepper crushed,green coriander,mint leaves,green chili and salt, chop until all well combined.
Now shape the mixture into kababs.
For gravy, in wok,add oil and onion (chopped), sauté until translucent.
Add ginger garlic paste, mix it and sauté little.
Add red chili and salt,mix well.
Now add kababs,cover and cook on medium low flame until kabab are tender (12-15 minutes).
Dish out kababs in serving dish and pour gravy.
For layering,spread onion rings,mint leaves,green coriander and green chili (chopped).
In yogurt,add salt and mix well.
Now spread yogurt and garnish with green coriander
Give a coal smoke for 3-4 minutes.
Smokey yogurt kabab is ready,serve with naan.
Ingredients:
Kabab:
- Qeema (Mince) ½ kg
- Pyaz (Onion) chopped 1 small
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch (Red chili) Crushed ½ tsp
- Dhaniya (Coriander seeds) roasted and crushed ½ tsp
- Kali mirch (Black pepper) Crushed 1 tsp
- Hara dhaniya (Green coriander) ¼ cup
- Podina (Mint leaves) chopped 2 tbs
- Hari mirch (Green chili) chopped 3-4
- Namak (Salt) ½ tsp or to taste
Gravy:
- Oil ¼ cup
- Pyaz (onion) chopped 1
- Adrak lehsan paste (ginger garlic paste) ½ tbs
- Lal mirch powder (red chili powder) 1 tsp
- Namak (salt) ½ tsp
Layering:
- Pyaz (onion) rings
- Podina (mint leaves)
- Hara dhaniya (Green coriander)
- Hari mirch (green chili) chopped
- Namak (salt) ½ tsp or to taste
- Dahi (yogurt) 1 cup
- Coal for smoke
Directions:
Food processor mein qeema,pyaz (chopped),adrak lehsan paste,kuti lal mirch,dhaniya (roasted & crushed),kuti kali mirch,hara dhaniya,podina,hari mirch aur namak dal ker ache tarhan chop ker lein.
Mixture ka kababs bana lein.
Gravy kliya,karhai mein oil aur pyaz (chopped) dal ker translucent hunay tak sauté karein.
Adrak lehsan paste dal ker mix karein aur thora saute ker lein.
Lal mirch powder aur namak dal ker ache tarhan mix karein.
Ab is mein kabab shamil karein,dhak ker halki ancch per kabab gul janay tak paka lein.(12-15 minutes)
Kabab ko serving dish mein nikal lein aur upper sa gravy dal dein.
Layering kliya,pyaz (rings),podina,hara dhaniya aur hari mirch (chopped) shamil karein.
Dahi mein namak dal ker mix ker lein.
Ab is mein dahi dal dein aur hara dhaniya sa garnish karein.
Koyla ka dhuwa dein (3-4 minutes).
Smokey yogurt kabab tayyar han,naan ka saath serve karein.
