?Galawat kay kabab is a dish originating from the Indian subcontinent, made with minced meat that has been cooked with spices and then formed into kabab or kebab-like shapes. It is typically served with chutney or raita.
beaf/mutton (Qeema) 1/2 kg
carder (Dhania) 4-5 Tbsp
(ground) 1tsp
leaves (Podina) as required
chillies (cut to slices) 6
For shallow frying
To taste
chilli powder To taste
powder 1/2 tsp
masalah 1 tsp
seeds (Khashkhaash) 1 Tbsp
garlic paste 2Tbsp
seeds (til) 1 Tbsp
(fried
musk (poppaya) 1 Tbsp
sauce 2 Tbsp
of pulse - parched (Baisan) 2 Tbsp
1
1
Take minced beaf in a bowl.
2
Add all the ingredients except oil and mix well.
3
Prepare kabaabs of reasonable thickness and size of this mixture.
4
Shallow fry the kabaabs on medium heat (Never press while frying).
5
Serve with ketchup or chutney.
Ingredients
beaf/mutton (Qeema) 1/2 kg
carder (Dhania) 4-5 Tbsp
(ground) 1tsp
leaves (Podina) as required
chillies (cut to slices) 6
For shallow frying
To taste
chilli powder To taste
powder 1/2 tsp
masalah 1 tsp
seeds (Khashkhaash) 1 Tbsp
garlic paste 2Tbsp
seeds (til) 1 Tbsp
(fried
musk (poppaya) 1 Tbsp
sauce 2 Tbsp
of pulse - parched (Baisan) 2 Tbsp
1
Directions
1
Take minced beaf in a bowl.
2
Add all the ingredients except oil and mix well.
3
Prepare kabaabs of reasonable thickness and size of this mixture.
4
Shallow fry the kabaabs on medium heat (Never press while frying).
5
Serve with ketchup or chutney.
