Loading...

Kabab Karahi

One of the best karahi recipes you will find. Give it a try and you will love it. #HappyCookingToYou

Language

Ingredients:

  • Hari mirch (Green chilies) 5-6
  • Pyaz (Onion) Small 2
  • Hara dhania (Coriander) ½ Cup
  • Podina (Mint leaves) ½ Cup
  • Beef qeema (Beef mince) ½ kg
  • Anda (Egg) 1
  • Zeera (Cumin seeds) Roasted & crushed 1 tbs
  • Lal mirch powder (Red chili powder) 1 tsp
  • Garam masala (Whole spice powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Oil 2 tbs or as required

Gravy:

  • Oil ½ Cup
  • Zeera (Cumin seeds) 1 & ½ tbs
  • Pyaz (Onion) Chopped 1
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Tamatar (Tomatoes) Pureed 2-3
  • Lal mirch powder (Red chili powder) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Haldee powder (Turmeric powder) ½ tsp
  • Garam masala powder (Whole spice powder) ½ tsp
  • Pani (Water) ½ Cup
  • Qasoori methi (Dried fenugreek leaves) ½ tsp
  • Hari mirch (Green chili) for garnishing
  • Hara dhania (Coriander) for garnishing

Directions:

In chopper,add green chilies,onion,coriander and mint leaves,chop well.

Add beef mince,egg,cumin seeds,red chili powder,whole spice powder,salt,ginger garlic paste,chop until well combined and refrigerate for 30 minutes.

Grease your hands with oil and make 24 kababs of equal sizes.

In frying pan,heat oil and shallow fry kababs for 2-3 minutes,set aside.

In wok,add oil,cumin seeds,onion,ginger garlic paste,tomato pureed,red chili powder,salt,turmeric powder,whole spice powder and mix well.

Add water and kababs,cover and cook on low flame for 20-25 minutes.

Add qasuri methi,green chili,coriander and put it on simmer for 1-2 minutes and serve.