Step 1

Grind all the Masalas in the Garam Masala section and set aside

Step 2

Now quickly run your ginger, garlic and onion from the first section through a food processor/ chopper or dice by hand.

Step 3

Combine all the ingredients except the Hara Masala ones in the Instant Pot along with half a cup water, give it a mix and put to pressure for 30 Minutes then natural release.

Step 4

When you open the lid to the instant pot there will still be some water left in it (see video) - saute on medium heat for 5-7 minutes until the mix starts to stick to the bottom.

Step 5

While it's cooling run the Green Masala ingredients through the food processor to mince. Just a few short pulses will do the trick, you want a fine dice not a paste.

Step 6

Once the mixture is cool then for extra meaty kababs you can simply go in with clean hands and mash it together or run it through the food processor to acheive a more paste like consistency (you won't lose the lovely meat texture entirely). Process on high speed for 30 second intervals till the consistency is to your liking.

Step 7

Stir in ALL the hara masala - it will seem like a lot but it works.

Step 8

Shape the kababs to your preferred size. Tip: Damp palms make this easier so keep a bowl of water near you.

Step 9

Flash freeze on a tray then move to a freezer safe container. Keep well for 6 months.