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.
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.
Tried this recipe?Let us know how it was!
