Mewe Ke Kabab In Gravy

Ingredients

• 3/4 cup grated cottage cheese 
• 1 teaspoon sunflower seeds
• 1 teaspoon melon seeds (magaz)
• 1/2 inch ginger piece 
• 3-4 garlic cloves 
• 1 green chilli
• 3 tablespoons chopped fresh coriander leaves 
• 5 cashewnuts
• 4 almonds
• 3 raisins
• 3 pistachios
• 1/4 teaspoon grated nutmeg 
• 1/4 teaspoon mace powder
• 1/4 cup fresh bread crumbs
• 1 teaspoon cornflour/ corn starch
• 1/4 teaspoon garam masala powder
• Salt to taste
• Oil for deep-frying

For powder

• 1/2 inch cinnamon stick 
• 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
• Salt to taste
• 1/2 teaspoon red chilli powder
• A pinch of dry mango powder (amchur)
• 1 cup milk

Method

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 powder and mace powder 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