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We hope you got insight from reading it, now let’s go back to grilled kathal ke shami kebab in makhni gravy recipe. To make grilled kathal ke shami kebab in makhni gravy you need 32 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Grilled Kathal Ke Shami Kebab in Makhni Gravy:
- Get Kebab
- Provide 400 gms. small kathal (raw Jackfruit), chopped
- Use 1/3 cup chana dal (Bengal Gram lentil), soaked overnight
- Use 2 tbsp. oil
- Provide 2 bay leaves
- Prepare 2 dry red chilies
- Take 1 cinnamon stick
- Use 2 green cardamoms
- Get 4 cloves
- You need 1/2 mace
- Prepare 1/2 tsp. peppercorns
- Prepare to taste salt
- Use 1/2 tsp. turmeric powder
- Take 1 ginger, chopped
- Use 3-4 garlic cloves, chopped
- Prepare 1 onion, chopped
- Prepare 2-3 green chilies, chopped
- Prepare 2-3 tbsp. coriander leaves, chopped
- Provide 2-3 tbsp. roasted gram flour
- Get 2 tbsp. cashews, coarsely crushed
- Prepare oil to brush
- Get Gravy -
- Provide 2-3 tomatoes, chopped
- Prepare 1-2 onion, sliced
- You need 1 ginger
- You need 3-4 garlic lcoves
- Use to taste salt
- Use 1 tbsp. red chili powder
- Provide 1 tsp. garam masala powder
- Use 2-3 tbsp. cream / yogurt
- You need 1-2 tbsp. oil
- You need mint / coriander leaves to garnish
Steps to make Grilled Kathal Ke Shami Kebab in Makhni Gravy:
- Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.
- Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes.
- Then add 1/2 cup water. Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.
- Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder.
- Combine everything well and then form into round shaped kebabs. Brush with some oil and grill for 30 minutes. Flip it over midway and again brush with some more oil. When done, keep aside.
- Heat oil in a pan. Saute the garlic and ginger for a few seconds. Add the onion and continue to fry till light brown.
- Add the tomatoes and saute for 2-3 minutes.
- Add 1 cup water and pressure cook for 2-3 whistles.
- Blend with a hand blender and strain.
- Transfer the strained liquid to a pan and add salt, red chili powder and garam masala powder.
- Simmer on a low flame for 2-3 minutes or till the consistency thickens Add the cream and give it a stir. Switch off the flame and keep it covered for a couple of minutes.
- To serve, arrange the grilled kebabs on a plate and pour the makhni gravy over it. Garnish with mint / coriander leaves. Enjoy with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. They can also be had with dosa, appam or Idiyappam.
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