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Saturday, April 9, 2011

Shahi Gola Kabab Masala by Chef Shireen Anwar

Mince                                                               1/2 kg
Onion brown (lal pias)                                         1/2 cup
All spice powder (garam masala)                         1 tsp
Salt                                                                  1 tsp heaped
White cumin whole (sabut safaid zeera)               1 tsp
Poppy seeds (khash khash)                                1 tbsp
Desiccated coconut (sookha khopra)                   1 tbsp
Yogurt                                                               1 tbsp
Ginger garlic paste                                             1 tbsp
Roasted gram (bhuna channay ka aata)                1 tbsp
Raw papaya paste (kachay papeetay ka paste)     1/2 tsp heaped
Chili powder (lal mirch powder)                             1 ½ tsp

Ingredients for masala
Onion chopped                                                 1 
Green chilies chopped                                       2
Oil                                                                   1/2 cup 
Ginger garlic paste                                            1 tbsp
Salt                                                                  3/4 tsp
Coriander leaves chopped                                   2 tbsp
Chili powder                                                      1 ½ tsp

Dry roast (bhoon lay) poppy seeds, desiccated coconut and whole white cumin (roast all of them individually), remove and grind finely with roasted gram.
Mix together mince, yogurt, roasted ground Masala, ginger garlic paste,  salt,  all spice powder, chili powder, raw papaya paste and brown onion, mix very well, make into big Gola Kabab and keep aside.

Method for Masala
Heat oil, fry chopped onion till light golden, add ginger garlic paste, tsp chili powder and salt, fry well adding half cup water, then add Gola Kababs, cover and cook over low flame for 10 minutes, lastly add green chilies and chopped coriander leaves. Serve hot.
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