Kebab Jalfrezi Curry Made From Leftover Sheek Kebabs
Kabab Jalfrezi
We have all cooked or ordered too much food from a take-away at times. This is a curry made from leftover Sheek-kebabs, but can be used for other kebabs too. Basically any kebabs or meatballs can be used for this recipe.
They kebabs have already been cooked well. Re-freezing them will make them dry and hard, not very nice. Adding them to a curry sauce gives them moisture and a new life.
This dish should have a creamy, clingy sauce/gravy. Using Panch Pooran, instead of cumin seeds, gives this dish a pickle like flavour.
Serves 4
Ingredients
- A few Sheek Kebabs, cut into bite sized pieces
- 1 tbsp. ghee/clarified butter or oil of choice
- 1 tsp. Panch Pooran
- 1 medium sized onion, peeled and thinly sliced
- 1 or 2 average sized tomatoes, chopped
- 1 green/red/yellow pepper, deseeded and diced
- 1 green chilli (kebabs already have chillies)
- 1/2 tsp. Panch Pooran
- 1 tsp. coriander powder
- 1/2 tsp. turmeric
- 1/2 tsp. (to taste) chilli powder
- Salt to taste
- 2 tbsp. thick yoghurt or double cream
- 1/4 tsp. garam masala.
Instructions
- Heat oil or ghee in a wok or kadhai.
- Add Panch Pooran. When the seeds splutter, add ginger and garlic. Fry for a minute or two.
- Add sliced onions, fry for 10 minutes or so.
- Add tomatoes, peppers, green chillies, all the spices and salt.
- Stir fry until peppers and tomatoes are half cooked, approximately 10 minutes on medium heat.
- Add chopped kebabs and stir-fry for 5 minutes on high, until heated through and softened a little.
- Add cream/yoghurt, if used and garam masala.
- Adjust seasoning, garnish with coriander leaves and serve hot with Roti or Nan