1⁄2 cup ghee (Clarified butter) 
2 onions sliced. 
1 teaspoon jeera
Few peppercorns,Elachi (cardomom) pods 1 tablespoon red ginger garlic. 
1 teaspoon chilli powder or more 
2 teaspoon dhana Jeeru (Cumin). 
1 teaspoon arad (Turmeric) 
2 teaspoon salt. 
4 Tomatoes Liquidised. 
2 tablespoon tomatoe paste or puree
3 potatoes cut 
Sliced green chillies
Curry leaves

METHOD

Heat ghee (Clarified butter) in a pot. Saute onions with jeera, peppercorns, Elachi (cardamom) until little brown.

Add in ginger garlic, tomatoe paste & rest of spices. Braise for ± 1min.

Add in kebabs & potatoes & cook until tender adding water if necessary.

Add the tomatoes, green chilies & curry leaves. Cook on low heat until done. Garnish with chopped green dhania (coriander) & ¹⁄₂ teaspoon garam masala.

Serve with rice or roti, naan.