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Mewe Ke Kabab In Gravy

Paneer seekh kebabs in gravy This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Cottage Cheese, Sunflower Seeds
Cuisine Rajasthani
Course Main Course Vegetarian
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Mewe Ke Kabab In Gravy

  • 3/4 cup Cottage Cheese grated
  • 1 teaspoon Sunflower Seeds
  • 1 teaspoon Melon seeds (magaz)
  • 1/2 inch piece Ginger
  • 3-4 cloves Garlic
  • 1 Green chilli
  • 3 tablespoons Fresh coriander leaves chopped
  • 5 Cashewnuts
  • 4 Almonds
  • 3 Raisins
  • 3 Pistachios
  • 1/4 teaspoon Nutmeg grated
  • 1/4 teaspoon Mace
  • 1/4 cup Fresh bread crumbs
  • 1 teaspoon Cornflour/ corn starch
  • 1/4 teaspoon Garam masala powder
  • to taste Salt
  • for deep-frying Oil
  • For powder
  • 1/2 inch stick Cinnamon
  • 2-3 Green cardamoms
  • 3-4 Cloves
  • 4-5 Black peppercorns
  • 2 tablespoons Cashewnuts
  • For gravy
  • 3 tablespoons Oil
  • 1 tablespoon Butter
  • 2 medium Onions chopped
  • 1 teaspoon Ginger-garlic paste
  • 4 tablespoons Dried fenugreek leaves (kasoori methi)
  • 1/2 cup Fresh cream
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • a pinch inch piece Dry mango powder (amchur)
  • 1 cup Milk

Method

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  1. Dry roast sunflower seeds and melon seeds on low heat and set aside to cool. Grind together ginger, garlic cloves, green chilli, coriander leaves, cashew nuts, almonds, raisins, pistachios, nutmeg and mace into a smooth paste using a little water, if required.
  2. In a bowl, combine bread crumbs, cornflour, garam masala powder, salt, paneer, dry roasted ingredients and ground paste. Mix well. Divide the mixture into equal portions shaped into lemon sized balls.
  3. Flatten from the sides and insert toothpicks right through the roll. Cover seekhs with a cling wrap and set in a refrigerator for half an hour. To make the powder, grind together the cinnamon, green cardamoms, cloves, black peppercorns and cashew nuts into a fine powder. Set aside.
  4. To make the gravy, heat oil and butter in a non-stick pan. Add onions and ginger-garlic paste. Mix well and cook on low heat till oil separates. Add the ground powder, mix well and cook for a few seconds. Add kasuri methi and cream. Mix and cook on low heat for two to three minutes or till cream dries up.
  5. Add salt, red chilli powder, garam masala powder and amchur. Mix well and cook for one minute, stirring continuously. Add milk and half cup water. Stir to mix and bring it to a boil on low heat. Remove from heat.
  6. Heat the Grill Pan. Place the seekhs one at a time along with the toothpicks and cook till evenly done from both the sides.
  7. Transfer the gravy in a serving dish and arrange the grilled seekhs over it. Serve hot.

Nutrition Info

Calories 1860
Carbohydrates 37.9
Protein 55.3
Fat 165.1
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