SHEEKH KABAB MASALA

Ingredients:
400 gm ready made sheekh kabab
1 cup onion paste
3 tsp ginger garlic paste
1 cup tomato puree
3 tbsp oil
1 tsp haldi powder
2 tbsp dhania (corriander) powder
2 tsp jeera powder
1/2 tsp amchur powder
salt to taste

Method:
Pressure cook the kebabs in water for 3-4 minutes. put off the heat after 3-4 minutes, cool and then drain out all the excess water. cut the kebabs diagonally into one inch pieces.
Heat the oil and fry the onion paste till light golden brown in color. Mix in the ginger garlic paste and fry for another 1 minute. Mix in the tomato puree and the masalas and continue to stri fry on low fire for 2-3 minutes.
Add a few tbsp of water while you cook the masala. Add salt to taste and then mix in one cup of water. Bring the gravy to boil. Add the sheekh kebabs and allow these to simmer in the gravy for 3-4 minutes. Dry the gravy as much as you can. You could also keep a little gravy if you want to eat with rotis. But if you want to serve it as a starter or snack then dry the gravy and serve it dry so that the onions and masalas coat the kebab pieces.