Loading...
Loading...
This is what happens when leftover or freshly grilled seekh kebabs meet a karahi-style tomato-onion gravy - the already-cooked kebabs are added whole or sliced into the simmering masala near the end, just long enough to absorb the sauce without falling apart. A weeknight shortcut to restaurant-style kabab karahi, and a smart way to stretch a batch of kebabs into a full curry dinner.
Prep Time
30 min
Cook Time
35 min
Servings
4 people
Difficulty
medium
Per serving
420kcal
Calories
30g
Protein
12g
Carbs
28g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the ground beef, egg, gram flour, grated onion, ginger-garlic paste, chopped green chilies, chopped coriander, red chili powder, cumin powder, garam masala, and salt. Knead together thoroughly until well combined.
Cover and refrigerate the mixture for at least 1 hour to firm up and let the flavors meld.
Divide the mixture into 8 portions. Shape each portion around a skewer or into a thick log shape, about 10cm long.
Heat a little oil in a griddle pan or skillet over medium heat. Cook the kebabs in batches, without overcrowding the pan, for 3-4 minutes per side, until browned and cooked through. Set aside.
In a heavy-bottomed pot, heat the oil over medium heat and add the sliced onion, cooking for 6-7 minutes, until golden brown.
Add the ginger-garlic paste and cook for 1 minute, then add the chopped tomatoes and green chili, cooking for 8-10 minutes, until the tomatoes soften and the oil begins to separate.
Stir in the red chili powder, turmeric, and coriander powder, cooking for 2 minutes.
Cut the cooked kebabs into thirds and gently add them to the gravy, stirring carefully to coat without breaking them apart.
If the gravy is too thick, add a splash of water to loosen it. Cover and simmer on low heat for 5-7 minutes, until the kebabs are heated through and have absorbed some of the gravy's flavor.
Sprinkle in the garam masala, stir gently one final time, and garnish with fresh coriander and julienned ginger.
Serve hot with naan, roti, or basmati rice.
Chill the Kebab Mixture Before Shaping: Refrigerating for at least an hour firms up the meat mixture, making it much easier to shape onto skewers and helping the kebabs hold together during cooking. Handle the Kebabs Gently in the Gravy: Since they're already cooked, stir carefully rather than vigorously once they're added to the curry - rough stirring breaks them apart into crumbles instead of keeping intact pieces. Add Kebabs Near the End of Cooking: Building the tomato-onion gravy to full flavor first, then adding the pre-cooked kebabs only for the final simmer, warms them through and lets them absorb the sauce without overcooking or drying out.
Yes, shape and cook the kebabs, then cool completely and freeze in an airtight container for up to 1 month - thaw in the fridge overnight and add to the gravy as directed.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
The word nihari comes from the Arabic 'nahar,' meaning morning - this was originally a Mughal-era dish, slow-cooked overnight by royal cooks and served at dawn. In Old Lahore, nihari shops still open before sunrise and sell out by mid-morning. The non-negotiable ingredient here is nalli, bone-in beef shank with the marrow intact, which slowly liquefies into the gravy over hours of cooking, giving nihari its signature silky, clinging texture that no amount of ghee alone could replicate.
The distinction matters to the British - cottage pie uses beef, while its cousin shepherd's pie is made with lamb, both topped with mashed potato rather than pastry. A savory beef and vegetable filling simmered until rich and thick, then blanketed with fluffy mash and baked until the peaks turn golden, this is exactly the kind of dish built to use up leftover mince and stretch a family dinner.
Soaking breadcrumbs in milk before mixing them into the meatballs (a panade) is what keeps them tender rather than dense - the moisture gets trapped inside the meat as it cooks instead of evaporating out. Simmering the browned meatballs directly in the marinara sauce for the last stretch of cooking lets them finish gently while the sauce picks up their flavor.
Crushing whole peppercorns coarsely, rather than using pre-ground pepper, is what gives steak au poivre its signature crust - large, cracked pieces press into the meat and hold their bite through cooking rather than dissolving into dust. The classic finishing move is deglazing the same pan with brandy and cream, turning the fond left behind by the sear into a glossy pan sauce in under five minutes.