Kabab Masala (Seekh Kabab Curry)
A succulent, flavorful curry made with juicy beef kababs simmered in a spiced tomato gravy and finished with a hint of smoky aroma. Perfect for family gatherings and special occasions, this Kabab Masala pairs wonderfully with naan or rice!
Ingredients
Beef Kababs
- 1.1 lbs 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
Calories: 330kcalCarbohydrates: 10gProtein: 19gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 705mgPotassium: 462mgFiber: 2gSugar: 3gVitamin A: 465IUVitamin C: 9mgCalcium: 47mgIron: 3mg
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