Introduction
Kabab Masala, particularly in the form of Seekh Kabab Curry, is a beloved dish that brings together the rich flavors of spiced minced meat and a luscious gravy. This dish is not just about satisfying hunger; it’s a celebration of culinary tradition and the joy of cooking at home.
The aromatic blend of spices in Kabab Masala transforms simple ingredients into a feast for the senses. Whether served with naan, rice, or simply enjoyed on its own, Seekh Kabab Curry is a dish that warms the heart and delights the palate.
In this recipe, we will explore the essential ingredients and cooking techniques required to create a restaurant-quality Seekh Kabab Curry right in your kitchen.
Ingredients
- 500 grams minced meat (lamb or chicken)
- 2 tablespoons ginger-garlic paste
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 cup fresh coriander, chopped
- 1 tablespoon Kabab Masala spice mix
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- 1/2 cup yogurt
- 3 tablespoons oil
- Salt to taste
- 1 cup water
- 2-3 tablespoons cream (optional, for garnish)
- Fresh coriander leaves (for garnish)
Directions & Preparation
- In a mixing bowl, combine the minced meat, ginger-garlic paste, chopped onion, green chilies, fresh coriander, Kabab Masala, garam masala, turmeric powder, red chili powder, lemon juice, yogurt, and salt. Mix well until all ingredients are fully incorporated.
- Cover the mixture and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Once marinated, shape the meat mixture into long, cylindrical kebabs. You can use skewers for grilling or baking.
- Preheat your grill or oven to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
- Cook the kebabs for about 15-20 minutes, turning occasionally to ensure even cooking. They should be nicely browned and cooked through.
- While the kebabs are cooking, heat oil in a pan over medium heat. Add any remaining onion and sauté until golden brown.
- Add water to the pan and bring it to a simmer, scraping up any bits stuck to the bottom of the pan for added flavor.
- Once the kebabs are cooked, gently place them in the simmering sauce, allowing them to soak up the flavors for about 5 minutes.
- Adjust the seasoning if necessary and finish with a drizzle of cream if desired. Garnish with fresh coriander leaves.
- Serve hot with naan or rice, and enjoy your homemade Seekh Kabab Curry!
FAQs
What can I do if my kebabs are falling apart while cooking?
Ensure that the meat mixture is well combined and has enough binding agents like yogurt. If needed, add a bit of breadcrumbs to help hold them together.
Can I adjust the spice level in this recipe?
Yes, you can reduce the amount of green chilies and red chili powder to make it milder, or add more for extra heat.
What should I do if the curry sauce is too thick?
Add a little water, stirring until you reach your desired consistency.
Is there a vegetarian alternative for this recipe?
You can use minced paneer or a mixture of vegetables like mushrooms and lentils to create a vegetarian version of the kebabs.
Can I use pre-made Kabab Masala for this recipe?
Absolutely! Just be sure to taste and adjust the seasoning as needed.
What side dishes pair well with Seekh Kabab Curry?
It goes wonderfully with naan, basmati rice, or a fresh salad.
How can I make the dish richer in flavor?
Consider adding a touch of smoked paprika or a dash of liquid smoke to the marinade for a deeper taste.
Could I use chicken instead of lamb for the kebabs?
Yes, chicken works well, but you may need to adjust the cooking time since it cooks faster than lamb.
Conclusion
Creating Kabab Masala for Seekh Kabab Curry is a rewarding experience that brings the rich flavors of traditional cuisine to your home. With each bite, you’ll taste the love and effort you put into making this dish.
Whether you are cooking for family or entertaining guests, this dish is sure to impress. So gather your ingredients, roll up your sleeves, and enjoy the satisfaction of crafting a delicious meal.
Recipe Card
Crafting Authentic Kabab Masala for Seekh Kabab Curry
Ingredients
- 500 grams minced meat lamb or chicken
- 2 tablespoons ginger-garlic paste
- 1 medium onion finely chopped
- 2 green chilies finely chopped
- 1/2 cup fresh coriander chopped
- 1 tablespoon Kabab Masala spice mix
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- 1/2 cup yogurt
- 3 tablespoons oil
- Salt to taste
- 1 cup water
- 2-3 tablespoons cream optional, for garnish
- Fresh coriander leaves for garnish
Instructions
- In a mixing bowl, combine the minced meat, ginger-garlic paste, chopped onion, green chilies, fresh coriander, Kabab Masala, garam masala, turmeric powder, red chili powder, lemon juice, yogurt, and salt. Mix well until all ingredients are fully incorporated.
- Cover the mixture and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Once marinated, shape the meat mixture into long, cylindrical kebabs. You can use skewers for grilling or baking.
- Preheat your grill or oven to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
- Cook the kebabs for about 15-20 minutes, turning occasionally to ensure even cooking. They should be nicely browned and cooked through.
- While the kebabs are cooking, heat oil in a pan over medium heat. Add any remaining onion and sauté until golden brown.
- Add water to the pan and bring it to a simmer, scraping up any bits stuck to the bottom of the pan for added flavor.
- Once the kebabs are cooked, gently place them in the simmering sauce, allowing them to soak up the flavors for about 5 minutes.
- Adjust the seasoning if necessary and finish with a drizzle of cream if desired. Garnish with fresh coriander leaves.
- Serve hot with naan or rice, and enjoy your homemade Seekh Kabab Curry!
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
