A unique kabab masala dish by Asad Memon that’s perfect for make-ahead meals and family dinners. #FoodFusion #kabab #Beef #desicooking #happycookingyoyou
Ingredients:
-Beef qeema (Mince) 750g
-Adrak Lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Zeera (Cumin seeds) crushed 1 & ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Garam masala powder 1 tsp
-Besan (Gram flour) roasted 3 tbs
-Breadcrumbs 3-4 tbs
-Anday (Eggs) 2 small
-Cooking oil (For greasing baking paper) as required
-Pyaz (Onion) diced 1 medium
-Tamatar (Tomatoes) cubes 2 medium
-Lehsan (Garlic) sliced 4 cloves
-Adrak (Ginger) 1-inch piece
-Water ¾ Cup
-Desi ghee (Organic clarified butter) 2-3 tbs
-Desi ghee (Organic clarified butter) 1-2 tbs
-Pyaz (Onion) chopped 1 small
-Hari mirch (Green chillies) sliced 2-3
-Iodized Himalayan pink salt ½ tsp or to taste
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Dhania powder (Coriander powder) 1 tsp
-Zeera powder (Cumin powder) ½ tsp
-Garam masala powder ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Desi ghee (Organic clarified butter) 1 tbs
-Water ¼ Cup
Assembling:
-Dahi (Yogurt) Whisked as required
-Pyaz (Onion) rings as required
-Kashmiri lal mirch powder (Kashmiri red chilli powder) as required
-Lemon (Sliced) as required
-Hara dhania (Fresh coriander) chopped as required
Direction:
-In a bowl, add beef mince, ginger garlic paste, cumin roasted crushed, pink salt, red chilli powder, kashmiri red chilli powder, garam masala powder, roasted gram flour, bread crumbs, egg, mix until well combined.
-Refrigerate for 1 hour.
-Take 100g of kabab mixture & make a smooth ball with the help of wet hands. (Makes: 8)
-Place baking paper on a cutting board, grease it with cooking oil, place a meat ball in the center & cover with another greased baking paper & press it with the help of a patty presser.
-In a jar, add onion, tomato, garlic, ginger, water, & blend well.
-On a griddle, add organic clarified butter, let it melt & heat it. (160° C)
-Add prepared kabab, fry on medium flame for 2-3 minutes each side or until golden brown.
-Set the kabab aside.
-Can be stored in freezer for up to 2 months.
Assembling:
-On the same griddle, add organic clarified butter, let it melt & heat it, add chopped onion, mix well, cook on low flame until light golden.
-Add green chillies, mix well, add half of the blended mixture, mix well, let it cook & reduce its moisture.
-Add remaining blended onion mixture, mix well, cook on medium flame for 3-4 minutes or until oil separates.
-Add pink salt, kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder, kasuri methi, mix well.
-Cook on medium flame for 2-3 minutes, then add water, mix well, cook on medium flame for 2 minutes or until oil separates.
-Cut kabab in small pieces, reserve some kabab pieces for garnish.
-Mix kabab pieces with gravy, cook for a minute.
-In a serving platter, add Chapta Cut Kabab Masala, add whisked yogurt, garnish with kashmiri red chilli powder, onion rings, reserved kabab pieces, lemon slices & fresh coriander, and serve with naan!
