16 Reshmi kebab
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tbsp (18 g) Ginger-garlic (adrak-lasan) paste
2 Onions, finely chopped
2 Tomatoes, chopped
2 Capsicum (Shimla mirch), finely chopped
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1 cup (200 ml) 7 fl oz Vegetable gravy
1 cup (200 ml) 7 fl oz Tomato puree, fresh
5 tsp (25 g) Butter
1 cup (200 ml) 7 fl oz Cream, fresh
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tbsp (18 g) Ginger-garlic (adrak-lasan) paste
2 Onions, finely chopped
2 Tomatoes, chopped
2 Capsicum (Shimla mirch), finely chopped
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Red chilli powder
1 cup (200 ml) 7 fl oz Vegetable gravy
1 cup (200 ml) 7 fl oz Tomato puree, fresh
5 tsp (25 g) Butter
1 cup (200 ml) 7 fl oz Cream, fresh
method
1. Heat the oil in a pan; add ginger-garlic paste and onions; saute for 4 - 5 minutes or till onions turn golden brown.
2. Add tomatoes, capsicum, and the spices; saute for 8 - 10 minutes or till the oil leaves the sides of the pan.
3. Add the reshmi kebab and stir for 5 minutes.
4. Stir in the vegetable gravy and tomato puree; mix well for 8 - 10 minutes.
5. Add butter and stir till it melts. Stir in the cream; and serve hot.
2. Add tomatoes, capsicum, and the spices; saute for 8 - 10 minutes or till the oil leaves the sides of the pan.
3. Add the reshmi kebab and stir for 5 minutes.
4. Stir in the vegetable gravy and tomato puree; mix well for 8 - 10 minutes.
5. Add butter and stir till it melts. Stir in the cream; and serve hot.
serving amount
serves: 4
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