Mix everything in a pressure cooker and bring to a boil.

Pressure cook for 5-6 minutes until everything is cooked well.

Let the pressure release and open the lid.

Evaporate the remaining liquid from the kabab masala.

The mixture is ready when it leaves the pan and clings together well.

Chop the mixture into fine paste.

Add chopped green chilies and chopped coriander.

Shape into round tikis or squares and cover and freeze.

To fry the kebabs, either coat them in egg and shallow fry.

Enjoy!