Malai Keema Kebab Sizzler

METHOD:

1. In a mixing bowl, combine kheema, curd, cashew paste and all the spices. Mix well to create a smooth marinade. Allow the mixture to marinate for 3-4 hours so that the flavours can develop and permeate the kheema.

2. Once the kheema has marinated, shape the malai kheema mixture into kebabs. Heat up a tawa over medium-high heat and cook the kebabs on it until they are crispy and golden brown on both sides.

3. In a separate pan, melt some butter and add cream along with a pinch of pepper. Mix well until the cream and butter are fully combined and you have a rich and creamy sauce.

4. To serve, arrange the crispy malai kebabs on a bed of veggies. Pour the creamy sauce over the kebabs and garnish with fresh parsley for a delightful burst of colour and flavour.