PREPARATION

1. Take a heavy skillet, add 1 kilogram spinach and cook for 3 - 5 minutes on medium heat.

2. Transfer this into a blender, add 50 grams mint and blend well.

3. Heat 50 milliliters oil in a heavy skillet, add 1 teaspoon garlic, 1 teaspoon ginger and stir well.

4. Then, add 100 grams tomato and saute until it turns soft and pulpy.

5. Cook for 3 - 5 minutes on medium heat.

6. Now, add the bended mixture into it and mix it well.

7. Add 100 grams mozzarella cheese, 50 grams cheddar cheese and mix it again.

8. Cook until the cheese is melted.

9. Add 1 teaspoons alt, 1 teaspoon red chili and mix it well.

10. Now, add 500 grams chicken seekh and mix it well.

11. Cook for 7 - 10 minutes on medium heat.

12. Add 1 teaspoon dry mango powder, 2 teaspoons dry fenugreek leaves, 200 milliliters fresh cream and mxi it well.

13. Cook for another 3 - 5 minutes on medium heat.

14. Garnish with mozzarella cheese.

15. Serve hot with roti or naan.

Tomato Chicken Seekh Kebab Masala

Servings - 2 - 3

INGREDIENTS

Ghee - 35 grams

Cinnamon stick - 1 inch

Green cardamom - 4 pods

Cloves - 4 pods

Bay leaf - 1

Garlic - 1 tablespoon

Onions - 150 grams

Tomato - 200 grams

Pasta sauce - 200 grams

Salt - 1/2 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cheese spread - 100 grams

Chicken seekh - 500 grams

Coriander - for garnishing