Kabab Masala (Seekh Kabab Curry) Recipe
Dive right into a delicious bowl of Kabab Masala (Seekh Kabab Curry), a dish that takes the smoky, succulent flavors of seekh kababs and gives them a rich, spiced curry twist. Every bite is packed with savory beef kababs, bathed in a luxurious tomato-onion masala, then finished with the irresistible aroma of charcoal smoke. Whether you’re hosting a special gathering or looking for a hearty comfort meal, this recipe promises excitement, warmth, and that classic depth of flavor South Asian kitchens are famous for.
Ingredients You’ll Need
The magic of Kabab Masala (Seekh Kabab Curry) lies in the balance of simple, everyday ingredients, each playing its part in layering texture, taste, and color. Don’t underestimate even the smallest addition — together, these ingredients build a truly unforgettable curry.
- Ground beef (1.1 lbs): Go for fresh, not too lean beef for juicy, flavorful kababs that hold their shape.
- Egg (1): Acts as a natural binder, making the kababs tender yet stable during frying.
- Gram flour (1 tbsp, dry roasted): Absorbs excess moisture and prevents the kababs from falling apart.
- Red chili powder (1 tsp): Adds a gentle warmth and ruby red hue to both the kababs and curry.
- Salt (1 tsp plus 1/2 tsp): Essential for bringing out the deep, meaty and aromatic flavors.
- Garam masala (1 tsp): Lends depth and a signature South Asian fragrance — don’t skip it!
- Cumin powder (1 tsp): Offers an earthy, nutty undertone, enhancing the kabab spice mix.
- Minced garlic (1 tbsp, plus 1/2 tsp): Infuses the kababs and the curry with robust, punchy flavor.
- Minced ginger (1 tsp, plus 1/2 tsp): Adds fresh, peppery notes that balance the richness of the meat and masala.
- Sandwich bread (1 slice, soaked in 2 tbsp milk and mashed): The secret to moist, melt-in-your-mouth kababs.
- Onion (3 tbsp finely diced for kababs + 2 sliced for masala): Brings natural sweetness, crunch, and body to both elements.
- Cilantro (3–4 tbsp chopped for kababs + 1 tbsp for garnish): Adds tempting color and a refreshing, herby lift throughout.
- Green chilies (1–2 chopped for kababs + 1–2 for garnish): Offers a fresh, lively heat and lovely green flecks.
- Cooking oil (1/4 cup for frying + 2 tbsp for masala): Ensures kababs develop a golden crust; also necessary for a luscious, glossy curry base.
- Tomatoes (3 pureed): Provide body, tang, and vibrant color to the masala that surrounds the kababs.
- Turmeric powder (1/2 tsp): For that iconic golden tone and a subtle earthy flavor.
- Quick-light charcoal piece: A must-have for that unforgettable smoke infusion — smoky magic in a few minutes!
- Ginger (1 tbsp sliced, for garnish): Traditional touch for freshness and visual appeal.
- Lemon slices (3): Serve alongside to add brightness and cut through the curry richness.
How to Make Kabab Masala (Seekh Kabab Curry)
Step 1: Prepare the Kabab Mixture
Start by grabbing your largest bowl, because everything’s about to happen here! Add the ground beef, egg, gram flour, red chili powder, salt, garam masala, cumin powder, minced garlic and ginger, the milk-soaked mashed bread, finely diced onion, fresh cilantro, and chopped green chilies. Mix everything thoroughly using your hands, really working those spices throughout. This ensures every kabab bursts with flavor.
Step 2: Chill the Mixture
Cover your kabab mixture tightly and refrigerate it for at least 20 minutes. This brief rest transforms the mixture, letting the flavors mingle and making it much easier to shape the kababs later. The chilling also helps in maintaining the kababs’ structure during frying.
Step 3: Shape the Kababs
Once chilled, it’s time to get hands-on. Scoop portions and shape them into medium-sized cylinders, like little oblong logs. Place these on a tray or plate, ready for frying. Uniform kababs mean even cooking — don’t worry if they’re not perfect!
Step 4: Fry the Kababs
Heat 1/4 cup of oil in a wide skillet over medium flame. Add your kababs in batches, giving them space to crisp up, and fry until each is golden brown and mostly cooked through (about 8–10 minutes). Turn them gently to brown all sides. Set the cooked kababs aside — don’t snack on them just yet, they have a date with the masala!
Step 5: Prepare the Masala Base
In the same pan (with more oil if needed), add the sliced onions and sauté over medium heat until they’re golden and caramelized. This is the base flavor for your Kabab Masala (Seekh Kabab Curry), so take your time until the onions are just right.
Step 6: Build the Tomato Masala
Add pureed tomatoes, 1/2 tsp each of minced ginger and garlic to your golden onions. Cook, stirring occasionally, until the tomatoes completely break down and the oil starts to separate at the edges — this is your sign the masala is ready for spices.
Step 7: Add the Spices
Sprinkle in 1/2 tsp salt, 1/2 tsp red chili powder, and 1/2 tsp turmeric powder. Mix well so the masala becomes bright and aromatic, setting the stage for the delicious kababs about to join the party.
Step 8: Simmer the Kababs in Masala
Nestle the fried kababs into the bubbling masala, pouring in half a cup of water to help them soak up all that flavor. Cover and let everything simmer on low for 15–20 minutes, allowing the oil to float to the top and the flavors to soften and mingle. This is where the bold kabab flavor infuses the curry, tying everything together.
Step 9: Smoke Infusion
Heat a quick-light charcoal piece until it’s glowing. Make a tiny bowl out of foil and place it in the center of your pan, on top of the curry (push the kababs aside a little if needed). Set the hot coal inside the foil, drizzle a bit of oil over it, and immediately cover the pan tightly to trap the smoke. Let it infuse for 5–6 minutes, then remove and discard the charcoal and foil — you’ll be amazed at how this step elevates your Kabab Masala (Seekh Kabab Curry) to restaurant-level aroma.
Step 10: Garnish and Serve
Just before serving, sprinkle the dish with fresh sliced ginger, green chilies, and plenty of chopped cilantro. Arrange a few lemon slices on the side for a bright, zesty finish. Now your Kabab Masala (Seekh Kabab Curry) is ready to be enjoyed!
How to Serve Kabab Masala (Seekh Kabab Curry)
Garnishes
A finishing flourish makes all the difference! Scatter over julienned fresh ginger, chopped cilantro, and slivers of vibrant green chilies for color and a zippy pop. The lemon slices not only add visual appeal but give a lovely acidic balance to the richness of your Kabab Masala (Seekh Kabab Curry). Don’t hold back on the fresh toppings — they make every plate irresistible.
Side Dishes
There’s no better partner for Kabab Masala (Seekh Kabab Curry) than soft, fluffy naan or steamed basmati rice, perfect for soaking up all that deep, spicy gravy. For a lighter touch, pair with a crunchy cucumber-onion salad or a bowl of cooling yogurt raita — these refreshing sides help balance the bold spices and keep everyone reaching for seconds!
Creative Ways to Present
Impress your guests by serving Kabab Masala (Seekh Kabab Curry) family-style in a heavy-bottomed pot, garnished boldly, right at the center of the table. If you’re feeling playful, cut the kababs into bite-sized pieces and serve the curry in individual bowls for a chic appetizer, topped with microgreens. Or spoon it atop mini naan rounds for a creative party platter — the possibilities are endless, and always delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and that’s a big “if”), store your Kabab Masala (Seekh Kabab Curry) in an airtight container in the fridge for up to 3 days. The flavors develop even further overnight, making tomorrow’s lunch downright crave-worthy! Just be sure to cool it to room temperature before sealing.
Freezing
Kabab Masala (Seekh Kabab Curry) is incredibly freezer-friendly. Portion it into freezer-safe containers, leaving a little space at the top for expansion, and freeze for up to 2 months. When you’re ready to enjoy, defrost overnight in the refrigerator for the juiciest results.
Reheating
To reheat, gently warm Kabab Masala (Seekh Kabab Curry) in a covered pan over low heat, adding a splash of water if the sauce has thickened. For single servings, the microwave works beautifully too. Finish again with a sprinkle of fresh cilantro or ginger if you wish, and it’ll taste as vibrant as day one.
FAQs
Can I use chicken or lamb instead of beef in Kabab Masala (Seekh Kabab Curry)?
Absolutely! Both ground chicken and lamb work wonderfully for this recipe. Keep an eye on moisture levels, as chicken tends to be leaner — you may need to adjust the binding ingredients slightly to get the perfect kabab texture.
Do I need a seekh (skewer) for shaping the kababs?
No special tools required! Hand shaping works perfectly for home cooks. If you want the classic seekh kabab look, shape the meat around skewers, but you can also simply form cylinders or small patties by hand.
What if I don’t have charcoal for the smoke step?
While the smoky charcoal aroma is a signature touch, you can skip this step and still enjoy a fantastic Kabab Masala (Seekh Kabab Curry). Alternatively, a drop of liquid smoke or a hint of smoked paprika can give a subtle smoky note if desired.
Can I make this recipe ahead for a party?
Yes, and your flavors will be even richer! Make Kabab Masala (Seekh Kabab Curry) a day in advance and chill it. Reheat gently before serving and finish with fresh garnishes for best results. It’s an entertainer’s dream!
Is it very spicy? How can I adjust the heat?
The beauty of Kabab Masala (Seekh Kabab Curry) is its flexibility. Adjust red chili powder and green chili amounts to suit your personal taste. For family-friendly mildness, simply reduce the chilies, and for spice lovers, bump them up.
Final Thoughts
Once you try homemade Kabab Masala (Seekh Kabab Curry), you’ll see why it’s a staple at gatherings and weeknight dinners alike — it’s hearty, aromatic, and layered with love. Gather your spices, invite your favorite people, and treat everyone to a meal they won’t soon forget!
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Kabab Masala (Seekh Kabab Curry) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic dish, Kabab Masala (Seekh Kabab Curry) combines juicy ground beef kababs with a rich and spiced tomato-based gravy. The kababs are first fried to perfection and then simmered in a luscious masala, infused with a smoky flavor, resulting in a dish that is sure to impress.
Ingredients
Kababs:
- 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)
- ¼ cup cooking oil (for frying)
Masala:
- 2 tbsp cooking oil
- 2 onions (sliced)
- 3 tomatoes (pureed)
- ½ tsp minced ginger
- ½ tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 piece quick-light charcoal (for smoke infusion)
- 1 tbsp cilantro (chopped)
- 1 tbsp ginger (sliced)
- 1–2 green chilies (chopped)
- 3 lemon slices
Instructions
- Kababs: In a large bowl, combine all kabab ingredients and mix well. Refrigerate for 20 minutes. Shape into kababs.
- Frying: Fry kababs in oil until browned. Set aside.
- Masala: Sauté onions until golden. Add tomatoes, ginger, garlic, and spices. Cook until oil separates.
- Cooking: Add partially cooked kababs to the masala. Cook covered for 15–20 minutes.
- Smoky Infusion: Heat charcoal, place in foil bowl in pan, drizzle oil, cover for 5–6 minutes.
- Serve: Garnish with ginger, chilies, and coriander. Serve hot with naan or rice.
Notes
- You can adjust the spice levels according to your preference.
- For a richer gravy, you can add a splash of cream at the end.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Kabab Masala, Seekh Kabab Curry, Ground Beef, Indian Curry, Smoky Flavor
