Servings : Makes 6-8
Delightful kababs with boiled egg in the center. You can use a whole egg as displayed in the pic, or halve it for each kabab or even slice it for thinner kababs.
Ingredients for Kababs
- 500 gm steak, cubed and cleaned (preferably rump steak)
- 2 medium potatoes peeled and cubed
- 2 medium onions peeled and cubed
- 1-2 green chillies, chopped (more if you want this more spicy hot)
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- some chopped coriander
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp dhana jeera powder
- 1 tsp salt, or as needed
- juice of 1 lemon
- 1/4 cup water
- 6-8 eggs, hard-boiled and peeled
- 1 egg, lightly beaten
- 1 tbsp gram flour
- 1 tsp garam masala
- 1 tbsp chopped mint or coriander (optional)
Put all the kabab ingredients into a pressure cooker, cover and cook for about 20 mins. You can alternatively cook this in a regular pan, it will take longer though and you will need to use more water than directed in the recipe.
Once the pressure cooker is opened, check if there is still any water, you can put the pressure cooker (open) on the fire again and dry out any excess water. The mixture has to be dry enough that it sticks to the bottom of the pan.
Let this mixture cool completely. (sometimes I store this mixture in fridge overnight to cool completely and grind the next day, but this is not a must to do)
Using a meat processor, grind the mixture to a smooth consistency. Taste and see if it needs a bit more salt, you can add at this point if needed. Add to it 1 egg, 1 tbsp. gram/channa flour and a sprinkling of garam masala plus some chopped coriander or mint if you like. Combine these together.
Boil some eggs and peel them. You can then use them whole or slice them up. Shape the kabab mixture around each egg making sure you cover the egg completely without leaving any cracks. Now fry these in oil on medium heat until brown and crispy.
Some people like to dip these again in egg after shaping the kababs and then fry them, I personally don't like any extra egg on the surface, but if you like you can do that too. 🙂