Best Kabab Curry Recipes

Kebab Curry image

Provided by Sajida Suleman

Time 1h

Number Of Ingredients 15

500g +- kebab mixture rolled into ball
2 onions
2 green chillies
2 teaspoon Ginger Garlic paste
2 Tomatoes (Grated)
3 tablespoon Tomato puree
2 teaspoon Haldi
3 teaspoon Dhana jeeru (cumin)
½ teaspoon Garam masala
4 teaspoon Chilli powder (depending on which chilli powder you use)
2 teaspoon Kebab/Kofta Masala
Salt according to taste
1 ½ cup Sour Milk
¾ - 1 cup water
4-5 boiled

Steps:

1. Roll out kebabs and bake in the oven for 15 mins on 180° 2. Braise onions with oil and whole spices *Jeero, peppercorn, cloves, Cinnanom stick and Elaichi* and slit chillies 3. Once onions are golden brown add ginger garlic 4. Add in the grated tomato and tomato puree 5. Add in all the spices and let it braise with little water till oil serparates 6. Add in the Sour milk and let it cook 7. Put the kebab in the chutney and add water according to the consistency you like of the gravy and let it cook for a while 8. Lastly add in the boiled eggs cut in halves *Garnish with Coriander*

Kabab Curry image

Provided by roja khan

Categories Pakistani

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 kg boneless skinless chicken breast (minced)
2 teaspoons ginger-garlic paste
salt
2 teaspoons green chili paste
1 onion, finely chopped
2 teaspoons garam masala
2 teaspoons lemon juice
3 onions, sliced
2 teaspoons ginger-garlic paste
whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon)
1 1/2 teaspoons red chili paste
3 tablespoons coriander leaves
3 tablespoons oil
2 teaspoons garam masala powder
4 teaspoons tomato puree
2 tomatoes (peeled)
2 tablespoons low-fat plain yogurt
2 teaspoons turmeric powder

Steps:

Wash meat and squeeze out all water (it should be dry).
Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
FOR THE GRAVY:.
Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
Check salt, add garam masala powder, garnish with corriander leaves.

Nutrition Facts : Calories 199.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 48.5, Sodium 62.5, Carbohydrate 10.9, Fiber 1.8, Sugar 5.4, Protein 20.6