1. Portion the kheema 1/2 for kababs and 1/2 for kabab curry.
2. Boil kheema in ginger-garlic paste.
3. Add green chillies and salt to it. Cook until it gets dry.
4. Prepare balls and deep fry them.

1. Take remaining kheema. Add green chillies paste, red chilli powder and keep it aside for 10-15 mins.
2. Prepare balls. In a pan, put little oil, add jeera. Then add onions and fry them until pink.
3. Then add tomatoes, red chilli powder and turmeric and cook until it leaves the edges of the pan.
4. Then add water and cook masala.
5. Then add prepared balls and cook until the gravy becomes thick.

1. Grind onion, ginger and garlic to a paste. Heat ghee and add ground paste to it.
2. Fry until it turns light brown. Add the spices. Fry for a minute and then the rice water and salt.
3. Cover and cook till the rice is tender for the koftas. Roast gramflour to a golden brown.
4. Knead paneer, gramflour, ginger and green chillies to a smooth dough.
5. Make 20 equal sized koftas. Deep fry till light brown.

1. Fluff the rice with a fork and remove whole spices.
2. Add koftas and toss gently.
3. Put gravy in the centre of the plate and garnish with koftas and fried kababs.

Here`s information on choosing the right carbohydrate