1

To begin making your Nadru Ke Kabab, in a pressure cooker, add tomatoes, Ginger, garlic, onion, capsicum, cashew and 1/4th cup water (to avoid burning). Pressure cook this till one whistle on high flame and the simmer and cook further till two more whistles.

2

Cool the contents and grind into a fine paste in a mixer grinder. Sieve it and keep aside.

3

In a bowl, mix boiled potatoes and boiled lotus stem along with the rest of the ingredients for making kabab. Mix well.

4

Now take a tablespoon full of this mix and roll between your hands to make a kabab. Apply a little oil if sticky, but do not add any more flour. Lotus stems and potatoes have a sticky texture so it’s fine.

5

Coat with bread crumbs. Make all the kebabs like this and keep them in the refrigerator for 5 minutes.

6

Heat Oil in a Wok and start frying after refrigerating. Fry on a medium-high flame to avoid oiliness. Keep these aside till you make the gravy.

7

Heat ghee/ clarified butter in a pan. Add the tomato puree, salt and garam masala. Sauté this on simmer till it leaves ghee on the sides of the pan.

8

Add the Makhani mixture which we had pressure cooked earlier. Add tomato ketchup and cook until done.

9

For Tempering, heat a little Ghee in a tadka pan. One it's warm, add degi mirch, saute for 2-5 seconds and take the pan off heat.

Instruction for Serving

1

In a serving bowl, place the kebabs. Now, pour over the prepared gravy. Garnish with the red chilli tempering and coriander leaves. Serve Nadru Ke Kabab along with Pudina Tawa Paratha for a weekday Lunch or dinner.