Handi Kabab Masala
Smoky delicious kababs nestled in a rich flavorful gravy, this Handi Kabab Masala is easy enough for the everyday and special enough to serve to guests!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb ground beef (454g) (I used lean)
- 1/2 small onion (30g)
- 3/4 tsp salt
- ¾ tsp chili flakes
- 2 green chilies
- 1/4 cup cilantro/coriander (8-10g)
- 1 inch ginger (20g)
- 6 cloves garlic (15g)
- ¾ tsp roasted coriander
- ¾ tsp roasted cumin seed coriander
- 2 tbsp besan (20g)
- 3 tomatoes (180g)
- 1 medium - large onion diced (100g)
- 1 tsp cumin seeds
- 1 tsp garlic
- 1 tsp ginger paste
- ¾ tsp salt
- ¾ tsp chili powder
- 1/8 tsp turmeric
- 3/4 tsp roasted coriander powder
- 3/4 tsp roasted cumin powder
- 1 tsp garam masala (optional, recommended only if you are not using charcoal)
- 4-5 green chilies
- 2-3 tbsp cilantro for garnish
- julienned ginger (optional)
Instructions
- 1
Run the onion, ginger, garlic, cilantro, and green chilies through the food processor until chopped
- 2
Add the rest of your kabab ingredients and blitz till well combined and smooth
- 3
With wet hands shape the kababs into your desired size. I made 11-12 kababs in the shape on the right.
- 4
You can freeze these as is for later or proceed to the next step
- 5
Heat about 2 tbsp of oil in your pot/pan on medium high heat and cook the kababs for a few minutes on each side until cooked through. Remember to fry a test piece first to check for seasoning.
- 6
Set aside, wipe the bottom of the pan.
- 7
Heat 1/4 cup of oil in your pot on medium high heat and add your cumin seeds, letting them sizzle for a minute before proceeding to the next step.
- 8
Add your onions and one of the chilies and saute until the onions edges look caramelly.
- 9
Now stir in your ginger and garlic, sauté for a minute and then add your dry spices
- 10
Add your tomatoes, cover for a few minutes to hasten the softening, and then saute until the oil rises above the tomatoes.
- 11
OPTIONAL: You can puree this mix if you want for a smoother curry or leave as is. If you puree it then return it to the pot and cook on medium heat for 5-6 minutes or until the oil starts to separate from the masala.
- 12
Place your cooked kababs in the pot, turning them so that all sides are coated with masala, add a splash of water, and cover the dish and simmer for 6-8 minutes to meld it all together.
- 13
Adjust consistency to your liking and then you can either give smoke with a piece of charcoal OR add garam masala, adjust seasoning if needed and garnish with cilantro and green chilies.
- 14
Charcoal Smoke: To do this you heat a small piece of charcoal stovetop, you can place it directly on a gas burner or on a metal rack for ceramic cooktop. If you have a ceramic cooktop don't move the charcoal piece around and just wait till it's red on one side. Place a piece of foil inside the handi, the charcoal on top, drizzle with oil, shut immediately and wait till the smoke subsides.