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!
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.