Ingredients for Seekh Kebab Handi Masala Recipe

300gms Mutton Mince

1/2 Tsp Garam Masala Powder

1 Tbsp Crushed Coriander Seeds

1 Tsp Red Chilli Flakes

1 Tsp Ginger Garlic Paste

1 Onion

Salt

3 Crushed Green Chillies

1 Egg

Piece of Coal

Drizzle Oil

2 Tbsp Oil

2 Onions

2 Tbsp Watermelon Seeds

10-12 Cashew Nuts

1/2 Cup Water

1 1/2 Tbsp Red Chilli Powder

2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tsp Cumin Powder

1/2 Cup Water

1 Tsp Lemon Juice

1 Tbsp Oil

4 Tbsp Oil

2-3 Bay Leaves

2 Piece Cinnamon

3 Green Cardamom

4 Cloves

1 Tbsp Ginger Garlic Paste

3-4 Tbsp Water

Puree Of 2 Tomatoes

2 Tbsp Curd

2 Green Chillies

1/2 Cup Water

1/2 Tsp Garam Masala Powder

1 & 1/2 Tsp Dried Fenugreek Leaves

Pinch Of Sugar

Coriander Leaves & Ginger Juliennes

Steps for Seekh Kebab Handi Masala Recipe

1. In a chopper, put Mutton Mince, Garam Masala, crushed Coriander Seeds, Chilli Flakes, Ginger Garlic paste, Onions, Salt, crushed Green Chillies, Egg and grind it finely.

2. In a bowl take Mutton Mince mixture and make a well in the centre by pushing a glass or steel cup into it. Place the hot coal inside the cup. Pour a spoon of ghee on the coal. It will begin to smoke. Immediately cover the bowl with the lid for 5 minutes. Now the mixture will have a smoked tandoori flavour.

3. After 5 minutes remove col and keep in the fridge for 1 hour for marination.

4. In a pan heat Oil, put sliced Onions and sauté until turns light brown in color. Add Watermelon seeds, Cashewnuts and ½ cup of Water. Cook for about 5-7 minutes on low flame.

5. For gravy-In a bowl take Kashmiri Red Chilli Powder, Coriander Powder, Turmeric Powder, Cumin Powder and ½ cup of Water. Mix all the masala well into a paste.

6. Remove marinated Mutton Mince, add Lemon Juice and make a Seekh Kebab(Gram flour can be used for making Seekh Kebab).

7. After cooking for 5-7 minutes, grind Watermelon, Onions and Cashewnuts in a fine paste.

8. In a grill pan heat Oil and fry all the Seekh Kebabs until turns golden brown from both the sides.

9. In a pan heat Oil, add Cloves, Cinnamon, Bay Leaf and Ginger Garlic Paste. Saute for a minute until the rawness smell disappears.

10. Add Masala paste, little water and sauté for 5 minutes on high flame. Later cover with the lid and let it cook on low flame for 5-7 minutes.

11. Add Tomato Puree, Cashewnuts paste, Curd, Salt, Green Chilies and ½ cup of Water. Mix it well on high flame for sometime. Later cover with the lid and let it cook for 15 minutes on low flame.

12. Add ½ cup of Water, Garam Masala Powder, Dried Fenugreek Leaves, Pinch of Sugar and let it boil on high flame.

13. Let the gravy boil and lastly add Seekh Kebab. Cover the pan with the lid and let it cook on low flame for 5-6 minutes.

14. After 6 minutes, oil is separated from the gravy and the consistency of the gravy is neither too thick nor watery.

15. Garnish with Coriander Leaves and Ginger Juliennes. Enjoy hot Seekh Handi with Tandoori Naan.