Instructions

For Kofta/Kabab: Chop together onion, green chilies, ginger garlic paste and coriander until smooth.

Add mince and process again.

Shift mixture in a bowl and add egg, red chili powder, black pepper powder, all spice powder and salt.
Then squeeze out milk from bread and add in mince.

Mix everything nicely.

Cover and refrigerate for about 30 minutes.

Shape into meat balls and shallow fry in a little oil just to get an outer color from all sides. Transfer on a plate.

For Gravy: Heat oil in a deep pan, stir fry fenugreek leaves, cumin seeds, cinnamon and cardamom until splutter.

Then add onion fry until golden brown.

Now add tomatoes and cook until water evaporates then put in ginger garlic paste, cumin powder, red chili, turmeric, coriander powder and salt. Cook until oil separates.

Next add yogurt and cook until yogurt water dries and thick gravy formed.

Add one cup water when water starts simmering low down heat and put kebab in it.

Cover and cook on low heat until kebabs are done.

At the end sprinkle all spice powder and garnish with green chilies and coriander leaves.