Name: Grilled Kathal Ke Shami Kebab in Makhni Gravy recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Kebab -; 200 gms. small kathal (raw Jackfruit), chopped; 1/4 cup chana dal (Bengal Gram lentil), soaked overnight; 2 tbsp. oil; 2 dry red chilies; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1/2 tsp. peppercorns; pinch of nutmeg; salt to taste; 1" ginger, chopped; 3 garlic cloves, chopped; 1 onion, chopped; 2 green chilies, chopped; 2 tbsp. coriander leaves, chopped; 1-2 tbsp. roasted gram flour; 1-2 tbsp. cashews, coarsely crushed; oil to brush; Gravy -; 2-3 tomatoes, chopped; 1-2 onion, sliced; 1" ginger; 3-4 garlic cloves; 1 tbsp. red chili powder; salt to taste

ABOUT Grilled Kathal Ke Shami Kebab in Makhni Gravy RECIPE

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?

Ingredients Serving: 4

Kebab -
200 gms. small kathal (raw Jackfruit), chopped
1/4 cup chana dal (Bengal Gram lentil), soaked overnight
2 tbsp. oil
2 dry red chilies
1" cinnamon stick
2 green cardamoms
4 cloves
1/2 tsp. peppercorns
pinch of nutmeg
salt to taste
1" ginger, chopped
3 garlic cloves, chopped
1 onion, chopped
2 green chilies, chopped
2 tbsp. coriander leaves, chopped
1-2 tbsp. roasted gram flour
1-2 tbsp. cashews, coarsely crushed
oil to brush
Gravy -
2-3 tomatoes, chopped
1-2 onion, sliced
1" ginger
3-4 garlic cloves
1 tbsp. red chili powder
salt to taste

Instructions

Heat oil in a pan and temper with red chilies, cinnamon, cardamoms, cloves, peppercorns and nutmeg. Saute for a few seconds.
Add the raw jackfruit, chana dal, ginger, garlic and salt. Saute for 2 minutes and 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.
Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder. 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.
For the gravy - Heat oil in a pan. Saute the garlic and ginger for a few seconds. Add the onion and continue to fry till light brown.
Add the tomatoes and saute for 2-3 minutes. Add 1 cup water and pressure cook for 2-3 whistles
Blend with a hand blender and strain. Transfer the strained liquid to a pan and add salt, red chili powder and garam masala powder. 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.
To serve, arrange the grilled kebabs on a plate and pour the makhni gravy over it. Garnish with mint / coriander leaves.

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