👨‍🍳 Instructions

1. 1

   For the seekh kebabs: In a bowl, combine ground meat, half of the finely chopped onion, ginger-garlic paste, chopped green chilies, chopped cilantro, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix well.

   💡 Tip: Ensure all ingredients are thoroughly mixed for even flavor distribution in the kebabs.
2. 2

   Shape the mixture into long, thin kebabs (seekh). You can use skewers or just shape them by hand.

   💡 Tip: Moisten your hands with a little water to prevent the meat from sticking.
3. 3

   Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the seekh kebabs on all sides until browned. Remove from the pot and set aside.

   💡 Tip: Browning the kebabs adds depth of flavor to the stew.
4. 4

   In the same pot, add the remaining 1 tablespoon of oil. Add the remaining finely chopped onion and sauté until golden brown.

   💡 Tip: Caramelizing the onions will form the base of the gravy's flavor.
5. 5

   Add the ginger-garlic paste and sauté for another minute until fragrant.

   💡 Tip: Cook the ginger-garlic paste well to avoid a raw taste.
6. 6

   Pour in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

   💡 Tip: This step is crucial for developing the tomato base of the curry.
7. 7

   Stir in the yogurt and cook for 2-3 minutes, ensuring it's well incorporated.

   💡 Tip: Add yogurt on low heat to prevent curdling.
8. 8

   Add the browned seekh kebabs back into the pot. Pour in the water, bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes to 1 hour, or until the kebabs are tender and the gravy has thickened.

   💡 Tip: Simmering on low heat allows the flavors to meld and the kebabs to become very tender.
9. 9

   Adjust salt and spices if needed. Garnish with fresh mint and cilantro before serving.

   💡 Tip: Serve hot with naan, roti, or rice.