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We hope you got benefit from reading it, now let’s go back to grilled kathal ke shami kebab in makhni gravy recipe. You can cook grilled kathal ke shami kebab in makhni gravy using 32 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Grilled Kathal Ke Shami Kebab in Makhni Gravy:

1. Take Kebab
2. Get 400 gms. small kathal (raw Jackfruit), chopped
3. Take 1/3 cup chana dal (Bengal Gram lentil), soaked overnight
4. Use 2 tbsp. oil
5. Prepare 2 bay leaves
6. Take 2 dry red chilies
7. Provide 1 cinnamon stick
8. Provide 2 green cardamoms
9. Provide 4 cloves
10. Prepare 1/2 mace
11. Provide 1/2 tsp. peppercorns
12. Take to taste salt
13. Get 1/2 tsp. turmeric powder
14. Use 1 ginger, chopped
15. Use 3-4 garlic cloves, chopped
16. Use 1 onion, chopped
17. Get 2-3 green chilies, chopped
18. Take 2-3 tbsp. coriander leaves, chopped
19. You need 2-3 tbsp. roasted gram flour
20. Provide 2 tbsp. cashews, coarsely crushed
21. Get oil to brush
22. Provide Gravy -
23. Prepare 2-3 tomatoes, chopped
24. Take 1-2 onion, sliced
25. You need 1 ginger
26. You need 3-4 garlic lcoves
27. You need to taste salt
28. Get 1 tbsp. red chili powder
29. Use 1 tsp. garam masala powder
30. Get 2-3 tbsp. cream / yogurt
31. Prepare 1-2 tbsp. oil
32. You need mint / coriander leaves to garnish

Instructions to make Grilled Kathal Ke Shami Kebab in Makhni Gravy:

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.

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