Heat oil in a non-stick kadai. Add bay leaves, green cardamoms, cloves and cumin seeds and sauté till fragrant. Add ginger and garlic and sauté till garlic turns golden.
Add onions and sauté till light golden. Add tomato purée and sauté for 4-5 minutes. Add turmeric powder, red chilli powder, coriander powder, meat masala powder, roasted cumin powder and salt and sauté for 4-5 minutes.
Halve each kabab and add. Add 1 cup water and cook for a minute. Add garam masala powder, mint leaves and lemon juice and mix well.
Transfer into a serving bowl. Garnish with a mint sprig, lemon wedge and serve hot