Pasanda Kabab Recipe
Ingredients
| Peppercorns | 8 | |
| Cloves | 6 | |
| Cinnamon | 5 Gram (2 Centimeter) | |
| Red chilies | 4 | |
| Coriander seeds | 1 Tablespoon | |
| Ginger | 12 1⁄2 Gram | |
| Poppy seeds | 1 Tablespoon | |
| Chironji | 1 Tablespoon | |
| Magaj | 1 Tablespoon | |
| Curd | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Ghee | 2 Tablespoon | |
| Meat pasandas | 500 Gram (Meat Fillets) | |
| Onions | 2 Large, chopped | |
| Saffron | 1 Pinch | |
| Meetha ittar | 3 Drop |
Nutrition Facts
Serving size
Calories 340 Calories from Fat 171
% Daily Value*
Total Fat 20 g30.1%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 53.8 mg17.9%
Sodium 401.8 mg16.7%
Total Carbohydrates 27 g8.9%
Dietary Fiber 6.7 g26.8%
Sugars 9.6 g
Protein 18 g36.3%
Vitamin A 2.7% Vitamin C 46.1%
Calcium 17.2% Iron 10.7%
*Based on a 2000 Calorie diet
Directions
2 Mix all the ground spices with half the curd and salt. Add half ghee. Soak the pasandas (beat them slightly at first) in it for 4 hours.
3 Heat the remaining ghee in a non-stick skillet. Add the chopped onion and saute till soft about 2 minutes. Add the meat and remaining curd and cook on a gentle heat. Add the saffron mixed with a little warm water. Stir meat twice in between.
4 When the meat is half cooked take out, cool and put on skewers. Finish cooking over a slow fire or in an oven.
5 Finally sprinkle the meetha itar and serve hot.
Chef
