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January 28, 2021

Karahi Kabab: Seekh Kabab Curry

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Karahi Kabab is a simple recipe, made with cooked beef Seekh kababs in a quick tomato-onion gravy, for a quick weeknight meal!

karahi kabab on a plate with cucumbers and pita bread

Some dishes are made for a simple weeknight meal.

When you are craving something delicious but don’t want to work too hard to make it happen.

This Karahi Kabab Curry is one of those dishes! It is made with a simple ground beef Kabab called Seekh Kabab. And then, the cooked kababs are stir-fried in a simple tomato and onion curry.

If you’re looking for more easy Pakistani ground beef (keema) curry recipes, try:

  • Kofta Curry: Pakistani Beef Meatball Curry
  • Keema Aloo: Ground Beef & Potato Curry
  • Keema Matar: Curry with Ground Meat and Green Peas

Ingredients

ingredients for karahi kabab

  • Seekh Kabab – This recipe uses Seekh kabab, a popular grilled meat kabab. For most recipe tips on how to make seekh kabab, check out our entire post on it!
  • Whole and ground spices – Cumin, cardamom, and black pepper are used to flavor the kababs
  • Tomatoes – You can use either fresh tomatoes or crushed tomatoes. Fresh tomatoes will take a little bit longer to cook and break down into the curry.
  • Onions – 1 medium onion is a good amount for this recipe.
  • Garam Masala – The kababs themselves are flavored with cumin, cardamom, and black pepper. Garam masala is added at the end to bring the flavors together.
  • Green Chilli – If you like spicy foods, then adding green chili to this dish is highly recommended!
  • Cilantro – This is entirely an optional garnish for this recipe.

How to make Karahi Kabab

This Karahi Kabab is a perfect weeknight recipe. It has two parts to the recipe:

  1. Seekh Kabab – we have a whole post dedicated to Seekh Kababs, because it is so easy to make, but also can be used as a foundation for so many other recipes!
  2. Karahi / Curry – The curry in this recipe comes together in about 10 minutes once the seekh kababs are ready!

#1: Make the Seekh Kabab

seekh kabab on a plate for karahi kabab

This step can be done in advance. You can either freeze the shaped kababs or even cook the kababs a day or two in advance.

Make Seekh Kabab Mixture

Grind all the dry spices – cardamom, black pepper, and cumin seeds, in a spice grinder

In a large bowl, combine all the ingredients, and knead together. Cover and refrigerate the meat mixture for at least 1-2 hours to marinate.

Shape Seekh Kababs

When ready to cook, divide the mixture into 7-8 pieces.

To shape the kabab, pierce one piece onto a wooden skewer or long toothpick, and spread evenly along the skewer, lengthwise, around 4 inches. Repeat until all the kababs have been shaped.

Cook Seekh Kababs

Heat your griddle pan/skillet over medium heat, then brush the pan with a little cooking oil. We love using a Lodge cast iron pan for this step!

Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.

Flip the kababs to cook all over (3-4 minutes on each side).

#2: Make the Seekh Kabab Curry

onions simmering in a pot for  karahi kabab
seekh kabab curry in a pot
seekh kabab curry in a pot

In a heavy bottom pot, add some oil and the onions on medium heat. Cook the onions until they are translucent.

Add chopped or crushed tomatoes and green chili (if using) and cook until the tomatoes are soft.

#3: Add the Seekh Kababs and Garam Masala

Next, cut the Seekh Kababs into thirds, and add them into the pot. Stir for a couple of minutes to coat the kababs with the gravy.

If it’s too dry add about a 1/4 cup of water to make a gravy.

Once done, turn off the heat, and sprinkle in the garam masala.

Give the curry one final stir, and it is ready to serve!

Recipe Tips

  • The Seekh Kababs are a great make-ahead recipe that can go from freezer to pan for a quick weeknight meal solution!
  • This step can be done in advance. You can either freeze the shaped kababs or even cook the kababs a day or two in advance.
  • Using crushed tomatoes vs. fresh tomatoes will make this curry even quicker!
seekh kabab curry on a plate with cucumbers and pita bread

How to Serve Seekh Kabab Curry?

The Seekh Kabab Curry is a stand-alone main dish. It is perfect for a weeknight dinner!

This curry is great with Tandoori Naan, paratha, or roti along with some yogurt and a simple salad to round out the meal.

If you’re looking for more easy Pakistani weeknight curries, you might also enjoy:

  • Aloo Palak: Potato and Spinach Curry
  • Chicken Ka Salan: Pakistani Chicken Curry Recipe
  • Karahi Chicken: Chicken in Spicy Tomato Sauce
  • Chicken Channa Masala

If you give this Karahi Kabab recipe a try, we’d love to see it! 

Tag us on Instagram @thespicemess

Ready to make Karahi Kabab?

Karhai kabab

Karahi Kabab is a simple recipe, made with cooked beef Seekh kababs in a quick tomato-onion gravy, for a quick weeknight meal!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Curry, Main Course
Cuisine Indian, Pakistani

Ingredients
  

Seekh kabab

  • 1 lb Ground beef
  • 1 tbsp Ginger and garlic paste
  • 1 tsp meat tenderizer/ kachri powder/green papaya
  • Salt to taste
  • 1 tbsp Cumin seeds, whole
  • 1/2 tsp Black pepper, ground or 10 whole black peppers
  • 1 Black cardamom, whole ground

Karahi / Curry

  • 1 Onion, medium, finely chopped
  • 4 Tomatoes, medium, finely chopped or 1 cup crushed tomoatoes
  • 3-4 tablespoons Cooking oil
  • 1 teaspoon Garam Masala
  • 2 Green chilli, finely chopped, optional
  • 1-2 teaspoons Cilantro, chopped for garish, optional

Instructions
 

Seekh Kabab

  • Grind all the dry spices – cardamom, black pepper and cumin seeds, in a spice grinder
  • In a large bowl, combine all the ingredients, and knead together.
  • Cover and refrigerate the meat mixture for at least 1-2 hours to marinate.
  • When ready to cook, divide the mixture into 7-8 pieces.
  • To shape the kabab, pierce one piece onto a wooden skewer or long toothpick, and spread evenly along the skewer, lengthwise, around 4 inches.
Repeat until all the kababs have been shaped.
  • Heat your griddle pan/skillet over medium heat, then brush the pan with a little cooking oil.
  • Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.
  • Flip the kababs to cook all over (3-4 minutes on each side).

Karahi/Curry

  • In a pot add oil on medium heat add onion and sauté till translucent.
  • Add chopped or crushed tomatoes and green chili (if using) and cook till tomatoes are soft.
  • Next, cut the Seekh Kababs into thirds, and add them into the pot. Stir for a couple of minutes to coat the kababs with the gravy.
  • If it's too dry add about a 1/4 cup of water to make a gravy.
  • Once done, turn off the heat, and sprinkle garam masala.
  • Garnish with cilanto. Serve with naan or rice and a simple salad.
Keyword karahi kabab, seekh kabab, seekh kabab curry

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Filed Under: Curry, Eid/Ramadan, Ground / Minced Meat, Main Dishes

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