In a pan, add water and add the onions, tomatoes, green chillies, ginger and garlic and let it come to a boil. After 5 mins of boiling discard the water and grind the vegetables to a thick paste - high flame
In a seperate pan, add oil and add the paste to fry it - 3/4 mins on high flame till all liquid is dried.
Add red chilli powder, salt, turmeric, coriander powder, cumin powder and garam masala in the paste and mix it well.
Add yogurt and 1 cup of water and stir. On high flame when the curry starts boiling, bring it to low flame and cook till all the water is dried and the curry has become thick - make sure the pan is covered with its lid.
Now grind the green chillies, fresh mint and fresh coriander to a paste (can add a little water to help grind)
Take the bread that has been soaked in water, squeez all the water out of the slices and add the bread to the raw mince.
Add egg, ginger & garlic paste, red chilli powder, all spices (garam masala), salt, cumin powder (zeera), coriander powder (dhania) and the grinded green chilli, mint and coriander paste to the mince and mix well.
Shape the mince in kebab shapes (size of a tennis ball) - wet your hands with water, it prevents the mince sticking to your palms.
Fry these kebabs (shallow fry) - not too hot oil.
Add all the fried kebabs in to the curry and add fresh ginger, green chillies, fresh coriander and all spices (garam masala), cover and simmer for a few mins and serve hot.
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