Keema tikia is a non vegetarian recipe. Here minced keema is shaped into tikias and then is served with a spicy aromatic gravy. Needless to say a very rich recipe and thus can be indulge once in a month or so.
Marinade the Keema with Green Papaya Paste, Onion Paste, Ginger Paste, Garlic Paste, Lemon Juice, Green Chili Paste, Kashmiri Red Chili Powder, Garam Masala Powder and salt overnight or at least for 1 hours.
Grind the mixture using a food processor/ or mixer-grinder in medium speed for 20 seconds.
Dry roast the Gram Flouror Chatu.Now add egg white and gram flour to the mixture in batches until the mixture is sticky and can be shaped in form of a disk.
Make palm-sized disks from the mixture and brush each with little oil.
Heat the oil and ghee in a flat pan and keep the flame on the lower side once the oil is sufficiently hot.
Sprinkle Gram flour over the disks. this will help to create the rough
Now place the meat disks over the oil and keep some gap in between.
Shallow fry the meat disks and brush with oil in between.Fry from both side
To Make the Gravy and finishing the dish:
Heat the oil along with Ghee in a Flat pan.
Temper the oil with Dry Red Chili ,Cinnamon Stick, Clove, Black Cardamom, Green Cardamom.
Add Onion Paste and cook till the onion turned light brown in color.
Now add Ginger garlic paste and cook for a minute.
Add yougart and mix thoroughly.
Add Mellon Seed / Charmagaj paste, Garam Masala Powder, Kashmiri Red Chili Powder, salt, and sugar.
Cook till the oil leaves the edge of the mixture.Add keowra water to finish the gravy.
Place fried Tikia carefully and cook it for 4-5 minutes. Using a spoon scoop some gravy and pour over the Tikia.remove from flame.
Garnish with chopped corriender leaves and serve hot with paratha or nun
Kabab masala preparation mentioned on Tundey Kabab Recipe