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Kabab Masala (Seekh Kabab Curry) Recipe

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4 from 15 reviews

Kabab Masala, also known as Seekh Kabab Curry, is a flavorful North Indian dish featuring succulent ground beef kababs cooked in a rich, spiced tomato-onion gravy. This recipe combines aromatic spices, smoky charcoal infusion, and tender kababs simmered to perfection, resulting in a hearty and aromatic curry perfect for serving with naan or rice.

Ingredients

Kabab Mixture:

  • 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)

Cooking:

  • ¼ cup cooking oil (for frying kababs)
  • 2 tbsp cooking oil (for masala)

Masala Sauce:

  • 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

For Smoking & Garnishing:

  • 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)

Instructions

  1. Prepare the Kabab Mixture: In a large bowl, combine ground beef, egg, gram flour, red chili powder, salt, garam masala, cumin powder, minced ginger and garlic, mashed bread soaked in milk, diced onion, chopped cilantro, and green chilies. Mix thoroughly until all ingredients are well incorporated.
  2. Rest the Mixture: Cover the bowl and refrigerate the mixture for at least 20 minutes. This resting time helps meld the flavors and makes the mixture easier to shape into kababs.
  3. Shape Kababs: Take the mixture out and shape it into medium-sized cylindrical kababs. Arrange them neatly on a plate, ready for frying.
  4. Fry the Kababs: Heat ¼ cup oil in a frying pan over medium heat. Fry the kababs, turning occasionally, until they are lightly browned on all sides, about 8–10 minutes. Once done, remove from the pan and set aside.
  5. Sauté Onions: Using the same pan, add additional oil if necessary and heat over medium flame. Add the sliced onions and sauté until golden brown, developing a sweet, caramelized flavor for the curry base.
  6. Cook Tomato Sauce: Add the pureed tomatoes along with ½ tsp minced ginger and ½ tsp minced garlic. Cook until the tomatoes break down completely and the oil starts separating from the mixture, showing the masala is cooked.
  7. Add Spices: Stir in salt, red chili powder, and turmeric powder. Mix well to blend all the spices uniformly into the sauce.
  8. Simmer Kababs in Masala: Gently place the partially cooked kababs into the masala sauce. Add ½ cup water to create a curry consistency. Cover and cook on low heat for 15–20 minutes, allowing the kababs to absorb the flavors and the oil to rise to the surface.
  9. Infuse Smoke Flavor: Heat a piece of quick-light charcoal over an open flame until red hot. Create a small foil bowl and place it in the center of the pan atop the curry. Place the hot charcoal inside the foil, drizzle a few drops of oil onto it, and immediately cover the pan tightly to trap the smoke. Let it infuse for 5–6 minutes.
  10. Remove Charcoal and Garnish: Carefully remove the charcoal and foil from the pan and discard. Garnish the kabab masala with julienned ginger, chopped green chilies, and fresh cilantro for a fresh contrast and additional aroma.
  11. Serve: Serve the hot Kabab Masala with naan, roti, or steamed rice, accompanied optionally by lemon slices for added zest.

Notes

  • Soaking the bread in milk and mashing it helps keep the kababs moist and tender.
  • Allowing the kabab mixture to rest in the refrigerator helps the flavors combine and improves the kababs’ texture and firmness for shaping.
  • Be careful not to overcook the kababs during frying, as they will cook further in the curry sauce.
  • The charcoal smoking step adds authentic smoky flavor; do not skip if possible.
  • This dish pairs wonderfully with naan bread or plain basmati rice.
  • You can adjust the chili quantities according to your spice tolerance.

Find it online: https://bitezly.com/kabab-masala-seekh-kabab-curry-recipe/