A succulent kabab curry in which juicy seekh kababs are cooked in a rich tomato-based sauce and finished off with coal smoke for a classic bbq aroma. Seekh Kabab Masala can be enjoyed with naan or your favourite rice.

Beef kabab curry in a white serving dish with garnishes on top

One of our Eid table must-haves is this Seekh Kabab Masala and in my opinion it is best paired with my version of Easy Kabuli Rice. And in case you are not a rice person, try them with my Pakistani-Style Roghni Naan.

And not only for Eid, this aromatic curry packs a punch and can be served to elevate any meal. Especially that smoke of coal in the end makes this dish so heavenly delicious. Another very delicious ground beef curry is this Aloo Keema!

Closeup shot of Seekh Kabab Masala garnished with sliced ginger and fresh coriander

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📖 Recipe

Seekh Kabab Masala

A succulent kabab curry in which juicy pan-fried kababs are cooked in a rich tomato-based sauce and finished off with coal smoke.

5 from 2 votes

Print Pin Rate

Servings: 6

Author: Qashang

Ingredients

FOR KABABS

500 g ground beef
4 tablespoon neutral oil for frying
1 egg
1 tablespoon gram flour roasted in pan
1 teaspoon red chili powder
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin powder
1 tablespoon ginger garlic paste
1 slice white sandwich bread mashed with 2 tablespoon milk
3 tablespoon onion finely sliced
3-4 tablespoon fresh coriander chopped
1-2 green chilies chopped

FOR CURRY

¼ cup neutral oil
2 onions sliced
3 tomatoes sliced
1 teaspoon ginger garlic paste
½ teaspoon salt
½ teaspoon red chili powder
½ teaspoon turmeric powder
1 briquette charcoal

Instructions

Mix all the kabab ingredients in the mince and keep it in the fridge for 30 minutes.
Then make medium-sized cylindrical shaped kababs and put aside on a plate.
Heat 4 tablespoon oil in a pan and fry the kebabs till they are 80% cooked and slightly brown from all sides. Keep aside on a plate.
For the curry, heat ¼ cup of oil and add the onion. Wait till the onions are golden brown.
Then add in your tomatoes and ginger garlic paste, cook till tomatoes are mushy and oil seeps from the side.
Add in your spices and mix.
Now gently put in the kababs along with ½ cup water.
Cover on low heat for 25-30 mins till the kababs are fully cooked and the oil comes on top. Turn off heat.
Light a piece of coal, put some foil in the middle of your pan and place the coal on it. Drizzle some oil and immediately cover the pan. Keep covered for 10-15 mins.
Garnish with ginger slices, chopped green chilies and fresh coriander.

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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Comments

5 from 2 votes (1 rating without comment)