Beef Masala Kabab
Ingredients for Kababs
- 500 gm lean beef mince (no fat)
- 1 onion, chopped
- 1 big bunch coriander leaves with stems
- 3 green chillies
- 1/2 tsp. garlic paste
- 1/2 tsp. ginger paste
- 1 tsp. salt
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1 tsp. black pepper powder
- 1 to 1.5 tsp. tandoori masala
- 2 tbsp. beaten egg
- 1 slice bread soaked in milk
Ingredients for Masala/Gravy
- 1/4 cup oil
- 1/2 tsp. cumin seeds
- 1 cinnamon stick big
- 2 green cardamom pods
- 1 tsp. fresh methi/fenugreek leaves
- 3 onions, chopped finely
- 4-5 fresh tomatoes, chopped into small pieces
- 1/2 tsp. garlic paste
- 1/2 tsp. ginger paste
- 1-2 tbsp. tomato puree
- salt to taste
- 1 tsp. red chili powder
- 1/4 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1/4 cup yogurt, fresh and whipped
- 1 tsp. sugar (to cut the acidity of the tomatoes)
- 1/4-1/2 cup cream
- 1 green chilli, chopped
- 1 tsp. garam masala
- chopped coriander for garnishing
Preparation
- Chop the onion into big chunks and put in a food processor.
- Add a big bunch of coriander, green chilies, ginger paste and garlic paste.
- Chop without adding water. Chop as fine as you can.
- Once the green paste is ready add the minced beef to it.
- Add salt, Turmeric powder, cumin powder, black pepper powder, tandoori masala, 2 tablespoons of beaten egg.
- Soak a slice of bread in milk. Let it rest for a minute. One the bread is all soaked, squeeze the milk as much as you can using your hand and add the bread to the ingredients in the food processor.
- Process the ingredients until a very fine paste is formed and the mixture looks smooth and well combined.
- Take the mixture out in a bowl. Cover and refrigerate for 30 minutes so that the flavours infuse well into the mince.
- While the mince is resting, let’s make the masala (gravy) for the beef kebabs.
- Heat the oil in a pot. Add the cumin seeds, cinnamon stick, green cardamom and fenugreek leaves (methi). Once they crackle, add the chopped and fry until slightly golden brown.
- Add chopped tomatoes and cook until all the excess moisture is gone and the gravy looks dry.
- Now add the ginger and garlic paste and sauté for a minute until the aroma of ginger and garlic is released.
- Add tomato puree and cook for another minute.
- Next, add some salt, red chili powder, turmeric powder, cumin powder and coriander powder. Cook together until aromatic and the oil is released from the sides.
- Add whipped yogurt and mix well and cook until the gravy is thick and cooked properly and no raw kind of aroma is there in the gravy.
- Add sugar (according to taste) to cut the acidity of the tomatoes.
- Let the masala cool a bit and blend to a smooth paste.
- NOTE: This step is very important in this recipe because it gives a smooth and silky touch to the gravy.
- Next, add some water to the gravy (about 1 to 1.5 cups) and let the masala cook on a low flame.
- In the meantime, take the mince out of the refrigerator and start shaping the kababs. Shape or length of the kababs depends on your preference. Just make sure there are absolutely no cracks showing on the kababs otherwise the cracks will open up while cooking.
- On a medium to high flame, shallow fry the kababs for a minute from all sides just so that the outer layer of the kababs is sealed.
- The purpose of frying is to seal the kababs from the outside. We don’t need to cook the kababs at this stage.
- NOTE: Do not fry the kababs on a low flame. Doing this will release the moisture from the kababs and after cooking in the gravy they will become dry and hard from the inside.
- Once fried, take out on a plate.
- Check on the gravy and add more water if needed just to cover the kababs. Now, add the fried kababs to the gravy.
- Cover with the lid and let it simmer on low heat until the kababs are completely cooked.
- NOTE: If the kababs are cooked and gravy is thin, gently remove the kababs with a spoon, place them on a plate and dry the excess moisture from the gravy and add the kababs back.
- Add fresh cream, mix and cover with a lid and simmer on low flame for 3-5 minutes until the cream is well incorporated.
- Adjust salt, add the chopped green chilli and garam masala, garnish with coriander and serve!
- Enjoy with roti aor plain boiled rice.
Beef Masala Kabab
Ingredients
Ingredients for Kababs
- 500 grams Lean beef mince (no fat)
- 1 onion, chopped
- 3 green chillies
- 1/2 teaspoon Garlic paste
- 1/2 teaspoon Ginger paste
- 1 teaspoon salt
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Cumin powder
- 1 teaspoon Black pepper powder
- 1-1.5 teaspoon Tandoori masala
- 2 tablespoons Beaten egg
- 1 slice Bread soaked in milk
Ingredients for Masala/Gravy
- 1/4 cup Oil
- 1/2 teaspoon Cumin seeds
- 1 Cinnamon stick big
- 2 Green cardamom pods
- 1 teaspoon Fresh methi/fenugreek leaves
- 3 Onions, chopped finely
- 4-5 Fresh tomatoes, chopped into small pieces
- 1/2 teaspoon Garlic paste
- 1/2 teaspoon Ginger paste
- 1-2 tablespoons Tomato puree
- salt to taste
- 1 teaspoon Red chili powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/4 cup Yogurt, fresh and whipped
- 1 teaspoon Sugar (to cut the acidity of the tomatoes)
- 1/4-1/2 cup Fresh cream
- 1 Green chilli, chopped
- 1 teaspoon Garam masala
- chopped coriander for garnishing
Instructions
- Chop the onion into big chunks and put in a food processor.
- Add a big bunch of coriander, green chilies, ginger paste and garlic paste.
- Chop without adding water. Chop as fine as you can.
- Once the green paste is ready add the minced beef to it.
- Add salt, Turmeric powder, cumin powder, black pepper powder, tandoori masala, 2 tablespoons of beaten egg.
- Soak a slice of bread in milk. Let it rest for a minute. One the bread is all soaked, squeeze the milk as much as you can using your hand and add the bread to the ingredients in the food processor.
- Process the ingredients until a very fine paste is formed and the mixture looks smooth and well combined.
- Take the mixture out in a bowl. Cover and refrigerate for 30 minutes so that the flavours infuse well into the mince.
- While the mince is resting, let’s make the masala (gravy) for the beef kebabs.
- Heat the oil in a pot. Add the cumin seeds, cinnamon stick, green cardamom and fenugreek leaves (methi). Once they crackle, add the chopped and fry until slightly golden brown.
- Add chopped tomatoes and cook until all the excess moisture is gone and the gravy looks dry.
- Now add the ginger and garlic paste and sauté for a minute until the aroma of ginger and garlic is released.
- Add tomato puree and cook for another minute.
- Next, add some salt, red chili powder, turmeric powder, cumin powder and coriander powder. Cook together until aromatic and the oil is released from the sides.
- Add whipped yogurt and mix well and cook until the gravy is thick and cooked properly and no raw kind of aroma is there in the gravy.
- Add sugar (according to taste) to cut the acidity of the tomatoes.
- Let the masala cool a bit and blend to a smooth paste.
- NOTE: This step is very important in this recipe because it gives a smooth and silky touch to the gravy.
- Next, add some water to the gravy (about 1 to 1.5 cups) and let the masala cook on a low flame.
- In the meantime, take the mince out of the refrigerator and start shaping the kababs. Shape or length of the kababs depends on your preference. Just make sure there are absolutely no cracks showing on the kababs otherwise the cracks will open up while cooking.
- On a medium to high flame, shallow fry the kababs for a minute from all sides just so that the outer layer of the kababs is sealed.
- The purpose of frying is to seal the kababs from the outside. We don’t need to cook the kababs at this stage.
- NOTE: Do not fry the kababs on a low flame. Doing this will release the moisture from the kababs and after cooking in the gravy they will become dry and hard from the inside.
- Once fried, take out on a plate.
- Check on the gravy and add more water if needed just to cover the kababs. Now, add the fried kababs to the gravy.
- Cover with the lid and let it simmer on low heat until the kababs are completely cooked.
- NOTE: If the kababs are cooked and gravy is thin, gently remove the kababs with a spoon, place them on a plate and dry the excess moisture from the gravy and add the kababs back.
- Add fresh cream, mix and cover with a lid and simmer on low flame for 3-5 minutes until the cream is well incorporated.
- Adjust salt, add the chopped green chilli and garam masala, garnish with coriander and serve!
- Enjoy with roti aor plain boiled rice.