Ingredients
Keema 1 kg
National Ginger Garlic Paste 2 tbsp
National Salt as per taste
National Black Pepper 1 tbsp
Onions (finely Sliced) 2 medium
Tomatoes(boiled & blended) 1 kg
Cooking Oil 1 cup
Garnish:
Green Chillies (chopped)
Fresh Coriander(chopped)
Cooking Directions
Add ginger garlic Paste,onions,1/2 tea spoon black pepper and salt to minecemeat and knead well.
Make oblong shaped kebabs and refrigerate for 10-15 minutes.
In a wok or a frying pan,heat Oil on medium heat for 3-4 minutes and fry the kebabs till golden.
In a pot,Slightly heat Dalda Cooking Oil on medium heat for 3-4 minutes.
Add tomatoes,salt,and 1/2 teaspoon black pepper and stir for 3-4 minutes.
Then spread the kebabs in the pot.
Simmer on low heat for 5-7 minutes and remove from stove.
Garnish and serve hot with rooghni naan or boiled rice.
