Name: Kabab Masala (Seekh Kabab Curry) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: North Indian
Ingredients: 1.1 lbs ground beef; 1 egg; 1 tbsp gram flour (dry roasted); 1 tsp red chili powder; 1 tsp salt; 1 tsp garam masala; 1 tsp cumin powder; 1 tbsp minced garlic; 1 tsp minced ginger; 1 slice sandwich bread (soaked in 2 tablespoons milk and mashed); 3 tbsp onion (finely diced); 3-4 tbsp cilantro (chopped); 1-2 green chilies (chopped); ¼ cup cooking oil (for frying kababs); 2 tbsp cooking oil (for masala); 2 onions (sliced); 3 tomatoes (pureed); ½ tsp minced ginger; ½ tsp minced garlic; ½ tsp salt; ½ tsp red chili powder; ½ tsp turmeric powder; 1 piece quick-light charcoal (for smoke infusion); 1 tbsp cilantro (chopped); 1 tbsp ginger (sliced, julienned for garnish); 1-2 green chilies (chopped); 3 lemon slices (optional for serving)

If you have a craving for something rich, spicy, and utterly mouthwatering, this Kabab Masala (Seekh Kabab Curry) Recipe is going to become your new go-to comfort food. Imagine succulent minced beef kababs simmered gently in a fragrant, tomato-based curry, infused with smoky flavors that elevate every bite. It offers the perfect balance between the robust spices and tender, juicy kababs nestled in a luscious sauce, creating a dish that’s as impressive for weeknight dinners as it is for special occasions.

Ingredients You’ll Need

The image shows a clear glass bowl filled with raw ground meat that is pink with a slightly coarse texture, placed on a white marbled surface. Near the bowl, there is a single slice of brown bread resting flat. Around them, various ingredients are arranged: two whole brown onions with papery skin, two red tomatoes with green stems attached, a white egg, a whole head of garlic, a small piece of light brown ginger root, and two small green chili peppers. There are also small white ceramic dishes with different spices in powders of yellow, red, brown, and white colors, as well as fresh green cilantro leaves and a pale yellow powder on the side. The woman's hand is not visible but the arrangement suggests readiness for cooking. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its relatively simple yet powerful list of ingredients. Each component is carefully chosen to bring texture, depth, and vibrant color, ensuring your Kabab Masala bursts with authentic flavors and irresistible aroma.

Ground beef (1.1 lbs): The hearty base for your seekh kababs, providing juicy richness.
Egg (1): Acts as the perfect binder to keep the kababs tender and intact.
Gram flour (1 tbsp, dry roasted): Adds subtle nuttiness and helps with kabab firmness.
Red chili powder (1 tsp for kababs + 1/2 tsp for curry): Brings that signature heat and vibrant color.
Salt (1 tsp for kababs + 1/2 tsp for curry): Essential for enhancing all flavors.
Garam masala (1 tsp): Provides warm, complex spice notes.
Cumin powder (1 tsp): Imparts earthy undertones, rounding out the spice profile.
Minced garlic (1 tbsp + 1/2 tsp): Adds pungency and depth to both kababs and curry.
Minced ginger (1 tsp + 1/2 tsp): Infuses brightness and a slight zing.
Sandwich bread slice (soaked in 2 tbsp milk): Keeps kababs soft and moist.
Onion (3 tbsp finely diced + 2 sliced): Sweetness for the kababs and caramelized flavor in the curry.
Cilantro (3-4 tbsp chopped + 1 tbsp chopped for garnish): Freshness to balance the spices.
Green chilies (1-2 chopped + 1-2 for garnish): Adds lively heat and color contrast.
Cooking oil (approx. ¼ cup for frying + 2 tbsp for curry): Necessary for frying kababs and sautéing curry base.
Tomatoes (3 pureed): Creates a rich, tangy curry foundation.
Turmeric powder (½ tsp): Brings earthy warmth and golden hue to the curry.
Quick-light charcoal (1 piece): For that unforgettable smoky aroma finish.
Ginger slices, lemon slices: For garnish and fresh zest.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Kabab Masala (Seekh Kabab Curry) Recipe

Step 1: Prepare the Kabab Mixture

Start by combining the ground beef with egg, dry roasted gram flour, red chili powder, salt, garam masala, and cumin powder. Then, mix in the minced garlic, ginger, soaked and mashed bread, diced onion, chopped cilantro, and green chilies. This blend of spices and fresh ingredients ensures the kababs will have bold flavor and a tender texture.

Step 2: Chill and Shape the Kababs

Cover the meat mixture and refrigerate it for at least 20 minutes. This resting period lets the flavors meld beautifully, and it also makes the mixture easier to shape into those classic cylindrical kababs that hold together perfectly while cooking.

Step 3: Fry the Kababs

Warm about ¼ cup of cooking oil in a frying pan over medium heat. Cook each kabab, turning to brown all sides evenly, which takes roughly 8 to 10 minutes. This step seals in the moisture and locks in the spiced beef’s juiciness before the curry bath.

Step 4: Build the Curry Masala

In the same pan, add 2 tablespoons of oil if needed and sauté the sliced onions until they turn golden and sweet. Add pureed tomatoes, along with minced ginger and garlic, cooking until the mixture thickens and oil begins to separate—this signals a flavorful, well-cooked masala base.

Step 5: Spice and Simmer

Season the masala with salt, red chili powder, and turmeric powder, stirring to unify the flavors. Gently nestle the fried kababs into the curry, add about half a cup of water to give the sauce body, cover the pan, and let everything simmer on low heat for 15 to 20 minutes. This slow cooking harmonizes the kababs with the rich, spicy sauce and allows the oil to rise as a delicious finish.

Step 6: Infuse with Smoky Aroma

For that unforgettable smoky character of authentic Kabab Masala, heat a piece of quick-light charcoal until it’s red hot. Create a small foil bowl, place it in the center of the curry, then set the charcoal inside. Drizzle a few drops of oil over the coal, quickly cover the pan with a tight-fitting lid, and let it smoke for 5 to 6 minutes. Remove the foil and charcoal carefully once done.

Step 7: Garnish and Serve

Finish by sprinkling julienned ginger, additional chopped green chilies, and fresh coriander to elevate the dish with a burst of freshness and texture. Serve your Kabab Masala hot alongside warm naan or fragrant basmati rice for a true feast.

How to Serve Kabab Masala (Seekh Kabab Curry) Recipe

The image shows a close-up of a rich, orange-red curry dish served in a white bowl with a gold rim. The curry has thick, chunky pieces that are covered in a textured sauce with visible bits of chopped onions, tomatoes, and green herbs sprinkled on top. A black spoon is lifting two pieces of the curry from the bowl, showing the moist texture with the sauce clinging to it. The background is soft and out of focus with a white marbled surface under the bowl, adding a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding thinly sliced ginger, bright green chilies, and freshly chopped cilantro not only enhances the visual appeal but also balances the rich, spicy flavors with a refreshing crunch and herbal aroma. A squeeze of lemon slices on top can brighten up the dish even further.

Side Dishes

This hearty curry pairs beautifully with soft, buttery naan bread that soaks up the luscious masala sauce. Alternatively, fragrant basmati rice or even jeera rice works wonderfully to complement the bold spices without overpowering them, making the meal well-rounded and satisfying.

Creative Ways to Present

For a welcoming party platter, arrange the kababs on a curb of the curry, garnished generously with fresh herbs and lemon wedges for guests to customize their bites. You could also serve mini kababs on skewers alongside a small bowl of curry dipping sauce—perfect for finger foods with all the flavor!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Kabab Masala in an airtight container in the refrigerator. It will maintain its incredible flavors for up to 3 days, making it an excellent choice for a delicious next-day meal or reheating for a quick lunch.

Freezing

If you want to keep it longer, transfer cooled portions into freezer-safe containers and freeze for up to 2 months. When frozen, the kababs remain juicy and the masala retains its spice blend wonderfully, so you can enjoy this comfort food anytime with minimal fuss.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of water can help loosen the sauce if it thickens too much in the fridge or freezer. Avoid microwaving for long stretches to preserve the texture of the kababs and avoid drying out the curry.

FAQs

Can I substitute ground beef with other meats?

Absolutely! Ground lamb or chicken can be used for the kababs, but keep in mind that lamb will have a stronger flavor while chicken might need a bit more binding agent to hold together well.

Is the quick-light charcoal essential for the smokiness?

While the charcoal smoking step adds authentic depth, you can skip it if you’re short on time or resources. The dish will still be delicious, just missing that distinct smoky aroma.

Can I make this recipe vegetarian?

This version is designed around meat kababs, but you could try substituting with paneer or even spiced vegetable kebabs in the curry for a vegetarian twist, experimenting with flavors and textures.

How spicy is this Kabab Masala?

The recipe has moderate heat that you can adjust easily by varying the amount of red chili powder and green chilies to suit your taste, making it approachable for those who prefer milder or more robust spicy dishes.

What bread works best for soaking in milk?

Simple white sandwich bread without the crust is ideal as it absorbs the milk well and blends seamlessly into the kabab mixture, contributing to the tender bite without affecting flavor.

Final Thoughts

This Kabab Masala (Seekh Kabab Curry) Recipe is truly one of those comforting dishes that feels like a warm hug after the first bite. With its sensational blend of spices, smoky aroma, and tender kababs nestled in a rich curry, it’s a dish worth making again and again. Whether you’re cooking for family or impressing friends, dive in and savor every delicious mouthful—you won’t regret it.