Instant Pot Shami Kabab

In an Instant Pot, combine beef, chana dal (split chickpeas), chopped onion, ginger-garlic paste, green chilies, red chili flakes, turmeric powder, salt, and cumin powder.

Close the Instant Pot lid, set the valve to sealing, and pressure cook on high for 35 minutes.

After the pressure has released naturally, open the pot and mash the mixture thoroughly with a wooden spoon until the meat is shredded and everything is well combined.

Transfer the cooked mixture to a large bowl and let it cool down. Then, add one egg, chopped green chilies, fresh cilantro, and finely chopped onion.

Mix all the ingredients well with a spatula. Take a portion of the mixture and shape it into a round, flat patty.

Heat oil in a frying pan over medium heat. Carefully place the kabab patties in the hot oil and shallow fry them until they are golden brown and crispy on both sides.

Once cooked, remove the kababs from the pan and serve hot with your favorite dipping sauce, such as yogurt mint chutney.