Mutton Seekh Kebab in Tomato Gravy

Make 2 cuts on the tomatoes and pressure cook for one whistle. When cool, peel off the skin and blend with onion, ginger, garlic, cashew nuts and some water to a smooth paste.

Heat oil in an and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and then add the paste.

Mix everything well and cook, covered on a medium flame till the oil separates. Now add all the dry spices and a sprinkle of some water. Stir fry for a few seconds.

Add 1 cup water and cover. Simmer on a low to medium flame till the gravy comes to a desired consistency. Switch off the flame and add the kewra water. Keep covered for some time.

While serving, arrange the sliced seekh kebabs on a bed of tomato gravy and enjoy with plain steamed rice, jeera rice, plain Biryani, pulao, naan, tandoori roti, kulcha or just plain chapati.