As the name suggests, these kabab just melts in your mouth. The gravy complements the texture of kababs equally well. If you like kababs and curry both, this dish is for you. Serve it with fresh Naan and you have a feast fit for a king on your plate.
Mince (beef/mutton) 1 kg
Onion grated 1 cup
Green chili minced 2 tbsp or to taste
Ginger paste 1/2 tsp
Garlic paste 1 tsp
Coriander leaves chopped 3 tbdp
Salt 1.5 tdp or to taste
Chili flakes 1.5 tsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Garam masala 1/2 tsp
Cold Water 1/2 cup
Green Papaya paste 1/2 tsp
Onion cut in cubes 1 cup
Tomatoes 3 large grated or blended
Green peppers cubes 1 cup
Salt 1/2 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Oil 1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Coriander for garnish
Garam masala 1/4 tsp for garnish
Put all kabab Ingredients except water in a bowl and knead like a dough till it feels sticky. It takes around 5-8 mins. Add water a tbsp at a time and incorporate it well before adding the next spoonful till you have used it all. You can also use a chopper or stand mixer.
Using a table spoon or ice cream scoop to keep them of same size, form them into kabab. I used around 1.5 tbsp portions.
Heat oil in a heavy bottom pan and put kababs in single layer. Cover n let cook on medium for 4-5 mins.
Remove the lid and flip kababs. Add tomato puree and spices. Increase the heat and bhunofy/caramelize till oil starts oozing out of masala/curry.
Add in the beaten yogurt and mix. Cook till oil separate.
Add cream, cubed onion and pepper and cook on high for another couple of mins. Take it off the heat and sprinkle Coriander leaves, garam masala and lemon juice. Serve hot.