Bagharay Kabab

Bagharay kabab as recipe that you would not want to miss. #HappyCookingToYou #FoodFusion #Monsalwa

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  • Mong phali (Peanuts) 3 tbs
  • Sabut dhania (Coriander seeds) 1 & ½ tbs
  • Sabut lal mirch (Button red chillies) 3-4
  • Laung (Cloves) 3-4
  • Zeera (Cumin seeds) ½ tbs
  • Khopra (Desiccated coconut) 3 tbs
  • Safed til (Sesame seeds) 4 tbs
  • Pyaz (Onion) sliced 1 large
  • Water 2 tbs or as required
  • Water ¼ Cup or as required
  • Cooking oil ½ Cup
  • Zeera (Cumin seeds) 1 tsp
  • Kary patta (Curry leaves) 12-15
  • Kalonji (Nigella seeds) ¼ tsp
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Namak (Salt) ½ tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Water ½ Cup or as required
  • Mon salwa Chicken seekh kabab 10-12 pieces
  • Imli pulp (Tamarind pulp) ½ Cup
  • Hara dhania (Fresh coriander) chopped 2 tbs


In a frying pan,add peanuts and dry roast for 1 minute.

Add coriander seeds,button red chillies and dry roast for 1-2 minutes.

Add cloves,cumin seeds,desiccated coconut,sesame seeds,mix well and dry roast until fragrant (approx. 2-3 minutes),take out in a bowl.

In the same frying pan,add onion and dry roast until golden brown,take out in the same bowl & let it cool.

In spice mixer,add roasted spices & onion,water and blend well.

Gradually add water and blend well to make a paste & set aside.

In a wok,add cooking oil,cumin seeds,curry leaves,nigella seeds and mix well.

Now add ground paste,mix well and cook for 2-3 minutes.

Add ginger garlic paste,salt,turmeric powder,red chilli powder,mix well and cook until oil separates (approx. 4-5 minutes).

Add water and mix well.

Add chicken seekh kabab and mix well.

Add tamarind pulp and mix well,cover and cook on low flame for 12-15 minutes or until oil separates.

Add fresh coriander and mix well.

Garnish with fresh coriander & serve!

Recipe By: Seema Hanif

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