Tawa Seekh Masala

In the quest for cooking "different" dishes for our blog, we end up picking up dishes from varied cuisines ranging from Mediterranean to Mexican. However, the heart is where the home is. We keep going back to craving Indian / Mughlai food - at least M does - every other day!

This was a response to once such craving on a weekend lunch. N quickly prepared a lipsmacking dish using pre-cooked seekh kebabas (available as frozen, packed items in Indian stores or meat shops in India). Goes perfectly well with Naan or tandoori roti


2 seekh kebabs (chicken / mutton)
2 medium red onion very finely chopped
5 plum tomatoes finely chopped
1 capsicum diced
3/4 cup milk

Spices mix:
1 big cardamom
1 green cardamom
5 - 6 peppercorn
1 small piece of cinnamon
2 bay leaves
1 dried red chilli
1/2 tsp dried fenugreek leaves
1/4 tsp turmeric
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp red chilli powder
1/2 tsp cumin


1. Chop the seekh kebabs to equal sized discs and saute in a little bit of ghee/butter. Keep aside

2. In a wok, take oil and add cumin, both cardamom, bay leaves, pepper corn, dried chilli and cinnamon

3. Add chopped onions to it and let it cook till completely brown

4. Add tomatoes to it. Add salt and turmeric and heat it on slow with lid covered for 3- 5 mins

5. Now remove the lid and add capsicum. Cook on slow till it completely dries out. (say around 10 – 12 mins)

6. Add remaining spices and let it cook for another 5 mins

7. Add milk to the gravy and at the same time also add the kebabs.

8. Let it cook on slow till it completely dries out.

Add coriander and serve with crisp tandoori butter roti.



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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