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Instructions |
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Heat oil in a thick bottom pan.
Fry onions till they turn golden brown.
Add ginger & garlic paste and let them fry till the oil separates.
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Add crushed dried fenugreek leaves.
Add all the masala powders to it, and then add the chopped tomatoes & the tomato puree.
Add salt to taste and then add little warm water.
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Finally add the kababs, and let the gravy come to a boil.
Let it cook for another 3-4 mins or till the sauce gets thick.
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Serve garnished with the coriander leaves, and the cream (optional).
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Originally Submitted
7/7/2011
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