Tarka Handi Kabab Recipe

Ingredients

For Kababs
Beef minced : 250 gm
Fried Onion Paste : 1 tablespoon
Peanuts (finely crushed) : 1 tablespoon
National Seekh Kabab Masala : 2 tablespoons
Bread Slice : 1 medium
Charcoal for koyle-ka- dum : 1 inch piece
Oil for frying : 2-3 tablespoons
For The Masala Mix
Oil : 4 tablespoons
Curry Patta (Curry Leaves) : 5-6 leaves
Garlic (thinly sliced) : 2-3 cloves
Tomato Puree : 2 cups
Yogurt (beaten) : 1/2 cup
Crushed Chili : 1 tablespoon
National Iodized Salt : to taste
Kababs (cooked) as explained above
Lemon Juice : 1 teaspoon

Method
For Kababs
Cut-off the crusts of the bread slice; soak in water and gently squeeze all the water out.
Combine all the ingredients in a food processor to make a fine paste.
Give koyle-ka-dum and marinate for 30 minutes in the refrigerator.
Wetting your palms, take a small portion and roll 3-4 inches in length.
Heat up a fry pan; using a little oil fry the kababs until brown. Place them on absorbent paper and keep aside.
For the Masala
Heat 4 tablespoons of oil in sauce pan; crackle the curry leaves and garlic.
Now add tomato puree and cook till it thickens.
Add yogurt, crushed chili, and National Iodized Salt. Stir well and cook for a few minutes.
To this add the pre-cooked kababs and give dum for 5 minutes or until the gravy reaches a thick consistency.