Erupting in the flavours of Indian spices, Pasandas, a mild, creamy and sweet gravy preparation originated in the early Mughal Era in India and has captured our taste buds with its mellow taste. Galauti kebabs made with tender minced meat, shaped into a Patty and fried till golden crust blend perfectly well when immersed in delicious Pasinda to form a delicious dish - a perfect accompaniment to any meal. Let’s find out how you can cook up a mouth-watering Galauti Pasinda with Keventer ready-to-fry Chicken Galauti Kebabs!
For the Pasinda
First let’s get the Keventer Chicken Galauti Kebabs ready for the recipe.
Take out the required number of pieces from the Keventer Chicken Galauti Kebabs pack and put the rest back in the freezer.
Shallow fry the products in a pre-heated pan with oil and keep aside.
Take a pan and add ghee/ vegetable oil in it on medium heat.
Saute onions, curry leaves and whole red chilli till translucent.
Add garlic and cook for 1 minute. Add salt to taste
Now add tomato puree, chopped tomatoes and all the dry spices together and mix on low flame for 5 minutes.
Add sugar and cook for 15 minutes
Lastly add the fried Keventer Chicken Galauti Kebabs in the gravy with ½ cup water and cook on low flame for 15 mins till the kebabs and gravy mix well
Enjoy your Galauti Pasanda garnished with chopped coriander leaves best with hot and crisp Keventer ready-to-cook parathas.
