Kabab Masala is a delicious curry made by simmering pan-fried beef kababs in a spiced tomato gravy. It’s full of flavor, easy to make, and perfect for serving with naan or rice. I also add a touch of charcoal smoke at the end for that extra depth.
If you enjoyed this, check out more of my Pakistani curries for your next comforting meal: Beef Kofta Curry, Achari Chicken and Chicken Handi.
Table of Content
What Is Kabab Masala
This Pakistani curry features tender ground meat kababs cooked in a rich onion-tomato masala (gravy). The kababs are soft, juicy, and soak up the rich masala as they cook. It's often finished with a touch of charcoal smoke for that classic BBQ-style aroma.
This curry pairs especially well with homemade roghi naan or my kabuli rice for a complete meal. And it’s hearty enough to serve on special occasions like Eid or family gatherings.
Ingredients & Substitutions
Here's what you'll need to make this kabab masala recipe. See recipe card for quantities.
- Ground Beef – Use regular ground beef with some fat content (15–20%) for juicier kababs. Lean mince may result in drier texture. You can also sub with ground mutton, veal or chicken.
- Spices – Basic South Asian pantry spices: red chili powder, garam masala, cumin, turmeric and of course salt. Adjust chili to your spice preference.
- Bread – Helps soften the kababs and hold them together. You can substitute with 1–2 tablespoons of breadcrumbs if needed.
- Onion – Finely diced for the kabab mixture and sliced for the curry base. Avoid using too much in the kababs to prevent them from falling apart.
- Tomato – Fresh sliced tomatoes form the base of the curry. You can use pureed tomatoes for a smoother gravy.
- Ginger & Garlic – Use fresh minced for the best flavor. Paste works too if that’s what you have on hand.
- Oil – Neutral cooking oil like sunflower, canola, or vegetable oil is ideal for both frying kababs and making the curry.
- Garnish – Chopped cilantro and green chilies add freshness and a pop of color.
- Charcoal – Optional but highly recommended for that signature smoky aroma using the dhungar method. Use natural lump charcoal only.
Cooking Techniques
There are a few ways you can cook the kababs for this recipe depending on what you prefer or have access to:
- Pan-Frying
This is the method used in the recipe. It gives the kababs a nice sear while keeping them juicy. Make sure not to overcrowd the pan for even browning. Cook on medium heat for about 6–8 minutes, turning occasionally until browned and mostly cooked through.
- Grilling
For a more smoky, charred flavor, you can grill the kababs on an outdoor grill or stovetop grill pan. Brush lightly with oil to prevent sticking. Grill over medium heat for 8–10 minutes, turning to cook evenly.
- Baking
A hands-off method that works well if you're making a large batch. Shape the kababs, place them on a lined baking tray, and bake until cooked through. You can follow the same technique used in my Seekh Kabab recipe. Bake at 220°C (400°F) for 20–25 minutes, flipping halfway.
Expert Tips
- Use finely ground meat – Ask your butcher for a fine mince or pulse it once in a food processor. This helps the kababs hold their shape and stay tender.
- Mix the meat mixture thoroughly – Knead the mixture well until it becomes smooth and sticky. This helps bind everything together and prevents the kababs from falling apart while cooking.
- Marinate longer for deeper flavor – While 20 minutes is enough, marinating the kabab mixture overnight in the fridge really enhances the flavor and texture.
- Don’t skip the charcoal smoke – It takes just a few extra minutes but adds incredible depth and that signature BBQ-style aroma. Use natural lump charcoal for the best results.
- Shape kababs slightly longer – The seekh kababs will shrink slightly while pan-frying, so shape them a bit longer than your intended size.
Serving Ideas
This Seekh Kabab Masala pairs beautifully with a variety of sides that soak up the rich, spiced gravy. Here are some delicious ways to serve it:
- Pair with roghni naan, kabuli rice, or plain basmati rice to soak up the flavorful gravy and make it a complete meal.
- Add a side of green chutney or raita, and garnish with sliced onions, lemon wedges, green chilies, and fresh cilantro for extra freshness.
FAQs
Yes, prepare the kababs and gravy separately, combining them just before serving to maintain texture. Add both to a pan, and let them simmer on low heat with a splash of water for 4-5 minutes so the flavors meld together.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop to prevent kababs from breaking. You can also microwave this kabab curry.
More Pakistani Ground Beef Dishes
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📖 Recipe
Kabab Masala (Seekh Kabab Curry)
Ingredients
Beef Kababs
- 1.1 lbs (500 g) ground beef
- 1 egg
- 1 tablespoon gram flour dry roasted
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 slice sandwich bread soaked in 2 tablespoons milk and mashed
- 3 tablespoon onion finely diced
- 3-4 tablespoon cilantro chopped
- 1-2 green chilies chopped
- ¼ cup cooking oil for frying
Curry
- 2 tablespoon cooking oil
- 2 onions sliced
- 3 tomatoes pureed
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 piece quick-light charcoal for smoke infusion
Garnish
- 1 tablespoon cilantro chopped
- 1 tablespoon ginger sliced
- 1-2 green chilies chopped
- 3 lemon slices
Instructions
- In a large bowl, combine the ground beef with an egg, gram flour, red chili powder, salt, garam masala, cumin powder, ginger, garlic, mashed bread, onion, cilantro and green chilies. Mix thoroughly until well incorporated.
- Cover and refrigerate the mixture for 20 minutes minimum to help the flavors meld and improve shaping.
- Shape the mixture into medium-sized cylindrical kababs and set aside on a plate.
- Heat oil in a frying pan over medium heat. Fry the kababs until they are lightly browned on all sides, takes approximately 8-10 minutes. Set aside.
- In the same pan, add more oil if required and heat over medium heat. Add the sliced onions and sauté until golden brown.
- Add the tomatoes, ginger and garlic. Cook until the tomatoes break down and the oil begins to separate from the sauce.
- Stir in the salt, red chili powder, and turmeric. Mix well to combine.
- Gently place the partially cooked kababs into the masala. Add ½ cup of water.
- Cover and cook on low heat for 15–20 minutes, until everything is homogenous and the oil rises to the surface.
- Heat a piece of charcoal over an open flame until red hot.
- Create a small bowl from foil and place it in the center of the pan (on top of the curry). Set the hot charcoal inside.
- Drizzle a few drops of oil over the charcoal and immediately cover the pan with a tight lid. Let it smoke for 5–6 minutes to infuse with the smoky aroma.
- Remove the charcoal and foil from the pan and discard it.
- Garnish with julienned ginger, chopped green chilies, and fresh coriander. Serve hot with naan or rice.
Video
Notes
- Use finely ground beef with some fat (15–20%) for juicy kababs.
- Mix the kabab ingredients thoroughly until smooth to help them hold shape.
- Marinate the kabab mixture for at least 20 minutes, or overnight for best flavor.
- Shape the kababs slightly longer than your desired size, as they tend to shrink while pan-frying.
Nutrition
This post was originally published on June 7, 2019 and has been updated with new pictures and helpful information.
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lynn D segal says
1 bread? Does this mean one slice?
Coal-does this mean a briquet of charcoal?
Which kind of chilis?
Qashang says
Hi! Yes 1 slice of bread and 1 briquette coal. I used Indian green chilies. You can use any chili that you prefer like Cayenne, Thai Bird's Eye Chili or Serrano pepper.
Mishal says
I was searching for a recipe for a kabab saalan that my mom makes and this is SO close to it. Thank you!
Qashang says
Thank you! It means a lot to me that this kabab curry is similar to your mom's.