Grilled Kathal Ke Shami Kebab in Makhni Gravy

Name: Grilled Kathal Ke Shami Kebab in Makhni Gravy
Cuisine: Indian
Ingredients: Kebab; 400 gms. small kathal (raw Jackfruit), chopped; 1/3 cup chana dal (Bengal Gram lentil), soaked overnight; 2 tbsp. oil; 2 bay leaves; 2 dry red chilies; 1 cinnamon stick; 2 green cardamoms; 4 cloves; 1/2 mace; 1/2 tsp. peppercorns; to taste salt; 1/2 tsp. turmeric powder; 1 ginger, chopped; 3-4 garlic cloves, chopped; 1 onion, chopped; 2-3 green chilies, chopped; 2-3 tbsp. coriander leaves, chopped; 2-3 tbsp. roasted gram flour; 2 tbsp. cashews, coarsely crushed; oil to brush; Gravy -; 2-3 tomatoes, chopped; 1-2 onion, sliced; 1 ginger; 3-4 garlic lcoves; to taste salt; 1 tbsp. red chili powder; 1 tsp. garam masala powder; 2-3 tbsp. cream / yogurt

Bethica Das @kitchen_flavours

Sharjah (UAE)

Any leftover Kebabs? No need to worry. Here's a quick solution. Make some makhni gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover grilled Kathal Ke Shami Kebabs served in Makhni Gravy - in a new avatar, exclusively for you.

Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change?

Bethica Das @kitchen_flavours

Sharjah (UAE)

Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change?

Saved

Ingredients

Kebab
400 gms. small kathal (raw Jackfruit), chopped
1/3 cupchana dal (Bengal Gram lentil), soaked overnight
2 tbsp.oil
2bay leaves
2dry red chilies
1cinnamon stick
2green cardamoms
4cloves
1/2mace
1/2 tsp.peppercorns
to tastesalt
1/2 tsp.turmeric powder
1 ginger, chopped
3-4garlic cloves, chopped
1onion, chopped
2-3green chilies, chopped
2-3 tbsp.coriander leaves, chopped
2-3 tbsp.roasted gram flour
2 tbsp.cashews, coarsely crushed
oil to brush
Gravy -
2-3tomatoes, chopped
1-2onion, sliced
1ginger
3-4garlic lcoves
to tastesalt
1 tbsp.red chili powder
1 tsp.garam masala powder
2-3 tbsp.cream / yogurt
1-2 tbsp.oil
mint / coriander leaves to garnish

Saved

Steps

1

Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.
2

Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes.
3

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.
4

Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder.
5

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.
6

Heat oil in a pan. Saute the garlic and ginger for a few seconds. Add the onion and continue to fry till light brown.
7

Add the tomatoes and saute for 2-3 minutes.
8

Add 1 cup water and pressure cook for 2-3 whistles.
9

Blend with a hand blender and strain.
10

Transfer the strained liquid to a pan and add salt, red chili powder and garam masala powder.
11

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.
12

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.