For this recipe the mince must be grinded in a machine. It should be like a paste. You can even grind it in a food processor or mixer grinder to make it smooth. There must not be any extra water in the mince meat. Now add all the ingredients of the kabaab except mince meat in a chopper/grinder/food processor and make a course paste. Then add the mince meat and again grind it with all the ingredients until well combined.

Take the mixture out in a bowl and knead it for a good 3-4 minutes then keep it aside for 10 minutes. You can even add 100 grams of fat in 500 grams of mince meat to make it more taste and grind the fat with the kabaab mixture. Now grease your hand with water and take a small portion of mixture and make a small calendar shape kabaab. Make it tight so that it won't break in the gravy. Like so make all the kabaabs. You can make the kabaabs in your desired shape.

Now for gravy in a wok heat up oil then add the finely diced onions saute it for a while then add the ginger and garlic paste and cook it till the rawness goes away. Add salt to taste while cooking keeping in mind that salt is also in the kabaabs. Salt speed up the caramelization process of onions. When the mixture start to release oil add the paste of 2 tomatoes and mix it. Cover it and cook it till the oil start to ooze out again. Now add all the dry spices and mix well.

Cover it and cook it for a good 10 minutes on high flame stirring in between. When again the oil start to ooze out lower the flame and add the yoghurt and mix it continuously so that the gravy didn't curdle. When it start boiling then lower the flame cover it and again allow the oil to come on surface. Remember the spices must be cooked for 10-15 minutes so that all the rawness goes away and it cooked properly. Now start adding the preoared kabaabs. Place the kabaabs in a row.

Don't stir at this point else it wil break. There must not be much gap between the kabaabs only a little space it enough. Now cover it and cook it on a high flame for 5 minutes. Then lower the flame add 4-5 bullet green chillies to it and sprinkle some chopped green coriander leaves. Green chillies are optional but it gives a wonderful flavour to the dish. Don't add any water at thus stage the meat and the onion will release it's iwn water. Cover it and cook for another 15 minutes on low flame.

At this stage if you want to add water add half a cup of water and again boil the geavy then off the flame and cover it and allow it to rest for 10-15 minutes to kind of merge all the flavours then serve it with the choice of your bread. It goes very well with roti, chapati, paratha and steamed rice.

Make it and enjoy it with your loved ones. You can even make thus recipe with beef or chicken mince.
Happy Cooking