Creamy Masala Kababs
A slight twist to my yummy masala kababs, this version is richer from the addition of cream. The result makes for a delicious meal with naans, parathas or even over rice.
Ingredients
Ingredients for Kababs
- 500 gm lean beef mince no fat
- 1 onion chopped
- 1 small bunch coriander leaves with stems chopped
- 2 green chillies
- 1 slice bread soaked in milk
- 2 tbsp. beaten egg
- 1/2 tsp. garlic paste
- 1/2 tsp. ginger paste
- 1 tsp. black pepper powder
- 1/2 tsp. cumin powder
- 1/4 tsp. tandoori masala
- 1/4 tsp. turmeric powder
- 1 tsp. salt
Ingredients for Masala/Gravy
- 3 onions chopped finely
- 1/4 cup oil you can use up the one you fried kababs in
- 5 fresh tomatoes chopped into small pieces
- 1/4 cup yoghurt fresh and whipped
- 1/4-1/2 cup cream
- 1/2 tsp. garlic paste
- 1/2 tsp. ginger paste
- 1-2 tbsp. tomato paste
- 1 tsp. fresh methi/fenugreek leaves
- 1 tsp. red chilli powder
- 1 green chilli chopped
- 1/2 tsp. cumin seeds
- 1 cinnamon stick
- 1 cardamom pod
- 1/4 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. sugar to cut the acidity of the tomatoes
- 1 tsp. garam masala
- salt to taste
- chopped coriander for garnishing
Instructions
- For the KababsPut the chopped onion, coriander, ginger, garlic pastes and chillies in a processor and grind until smooth, try not to use any water for this. Next, add the minced meat and process together with the green paste until well combined and the mixture is very very smooth.Turn it out into a bowl, add the cumin, turmeric, tandoori, black pepper and salt. Mix well. Squeeze out the milk from the soaked bread then add the bread into the mixture. Discard the milk. Add the egg. Knead the mixture properly for about 3-5 minutes until everything is very well combined. Cover the bowl with cling film and refrigerate for about 30 minutes.Shape the meatballs (make sure they are very smooth and round or oblong) and then lightly shallow fry them in very little oil preferably in a non-stick pan, just for a couple of minutes on each side. Drain and set aside. They will cook further in the gravy/masala, so don’t over-cook them at this point. If they crack a little bit during frying, don’t panic, they will be covered in gravy later so the small imperfections won’t show, just be gentle when adding them to the hot oil and lifting them out.For the Masala/GravyHeat the oil in a deep pot. Add the methi leaves, followed by the cumin seeds, cinnamon and cardamon. Once they splutter, add the onions and fry until golden brown. Next add the fresh tomatoes and fry until they dry up and all excess moisture is gone. Add the garlic and ginger pastes, followed by the tomato paste. Sprinkle salt, cumin, chilli, turmeric and coriander powders.Cook together until the oil is released from the sides. Then add the whipped yoghurt and cook until the gravy is thick and cooked through. Sprinkle the sugar and mix well.Next, add some water (about half to one cup..just enough to immerse the kababs in). Once the water simmers, reduce the heat to low and then gently add the fried kababs. Cover and simmer on low heat to cook the kababs through. Every once in a while, open the pot and gently swirl everything together so that the gravy coats the kababs and they get turned over so that they may cook evenly on all sides.Once the kababs are fully cooked, add the cream and allow to simmer for 3-5 minutes. Adjust salt, add the chopped green chilli and garam masala, garnish with coriander and serve!Enjoy!
Notes
Tip#1 If the kababs are cooked and you have too much gravy, gently remove the kababs with a slotted spoon and place them in a bowl. Simmer the gravy on its own until it reduces in volume to the consistency you like. Once ready, slip the kababs back in and give them a swirl. Done!
Tip#2 If you want a slightly smoother gravy, before adding the kababs into it, you can blend HALF of the gravy and then pour it back into the pot and add the kababs.
Very creative and appertising. Keep up the good work and thumbs up.
a.alkm..wat will happen if i dnt hav a processor n i want to make this?thx
W/Salaam. It will be fine, just that the kababs won’t be very smooth. If possible, get the butcher to grind the meat for you 3 times.
Thnk u so mch fauziya for all the good
Meals u r really helping us may Allah
S.w.t bless u
A,a hp ur oky fauzia this looks so creamy n yummy am gona try it soon inshALLAH but i wana knw which cream did u use n wat do u mean by 1/4 – 1/2 cup thnkx alot
W/Salaam, I used cooking cream/fresh cream. It means you can use quarter to half a cup of cream. As much as you prefer.
Thanx a lot 4 dis gr8 recipe!!
Finally tried it 2day..it was amazing n quite fun!!!!!
a,a dear fauzia i just dnt have word to say i tryd this yummy creamy kababs n wow mashALLAH they test soo gud thnkx alot for shering with us 😉
fauzia i didnt get this line “1/4 chili (you can use up the one you fried kababs in)”
Sorry that is a typo, it should read quarter cup oil.. 🙂 Will fix that now.
JAZAKALLAHU KHAIR DEAR 🙂
Jazakillah Bi Khair Fauzia
A.a.can i omit cream?n thank u 4 ur delicious recipes.
W/Salaam, yes you can omit.
Hi fauzia can i use chicken or mutton instead of beef?
Yes you can.
aoa fozia jazakallah for such a perfect racapies . can i freeze kababs in t
Yes you can freeze the kababs before using them in the recipe. Once they go into the masala, you need to serve them immediately.
Slm Fauzia!
Great recipes, very easy to follow!
Just wanted to ask that i tend to use tinned tomatoes rather then fresh so what masurement would 1 normal tin tomatoes be compared to the fresh tomatoes? Also, what does tomatoe paste mean?
Jzk!
W/Salaam, I would estimate one tin to be around 5-6 tomatoes. And tomato paste is the concentrated tomato (sometimes known as puree). Normally comes in a can or tubes or jars. Thick and paste-like used in cooking curries. 🙂
fauziaa can we use chicken mince?
Yes you can use chicken mince.
It will serve how many?
4-5 people.
Do u use natural yoghurt or
Do u use natural yoghurt or Greek yogurt? Wouldn’t natural yoghurt make it tangy?
I use natural yoghurt, very
I use natural yoghurt, very fresh. You can use greek if you want it richer.
assalaamu alaikum(var)…wow
assalaamu alaikum(var)…wow its very tempting…m soon going to try this recipe…in sha allah…
perfect recipe! came out
perfect recipe! came out delicious!!!! thanks for sharing! i’m your new fan!
Salaam sister, can we add
Salaam sister, can we add potatoes to this dish? If so when and how? Jazakallah
W/Salaam, yes you can. Boil
W/Salaam, yes you can. Boil them separately, then peel and cut…and add them into the gravy before adding the cream. 🙂
LOVING your recipes! 😀
LOVING your recipes! 😀
Jazak Allah!
what do u mean by lean beef meet???
It means beef mince that is
It means beef mince that is without fat.
Salaams Fauzia
Salaams Fauzia
Can we use dry methi( kasoori methi) instead of fresh methi. Will it affect the taste?
W/Salaam, use a very small
W/Salaam, use a very small pinch as the dry one is normally very strong in flavour. 🙂
looks delicious
looks delicious