Pairs well with Easy Malai Seekh Kabab Gravy
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Easy Malai Seekh Kabab Gravy
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A creamy and flavorful Pakistani dish featuring spiced beef seekh kababs cooked in a rich malai (cream) gravy with aromatic spices and herbs.
00:30:00 total
Serves 6
medium
Main Various
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Ingredients
- Boneless beef cubes - 500 g (for seekh kababs)
- Onion - ½ cup (grated and squeezed for kababs)
- Ginger - 2 inch piece (for kababs)
- Green chillies - 4-5 (for kababs)
- Garlic cloves - 5-6 (for kababs)
- Raw papaya paste - 1 tbsp (for kababs)
- Breadcrumbs - ½ cup (for kababs)
- Carom (Ajwain) powder - ½ tsp (for kababs)
- Red chilli powder - 1½ tsp (or to taste, for kababs)
- Roasted and crushed cumin seeds - 1 tsp (for kababs)
- Salt - 1½ tsp (or to taste, for kababs)
- Garam masala powder - 1 tsp (for kababs)
- Mint leaves - 1-2 tbsp (for kababs)
- Fresh coriander - 1-2 tbsp (for kababs)
- Cream - 1 tbsp (for kababs)
- Cooking oil - 2-3 tbsp (for frying kababs)
- Yogurt - 1 cup (for gravy)
- Fried onion - ½ cup (for gravy)
- Green chillies - 4-5 (for gravy)
- Ginger - 2 inch piece (for gravy)
- Garlic cloves - 5-6 (for gravy)
- Mint leaves - 1-2 tbsp (for gravy)
- Fresh coriander - 1-2 tbsp (for gravy)
- Lemon juice - 1 tbsp (for gravy)
- Water - 1 cup (or as required for gravy)
- Olper’s Cream - 1 cup (for gravy)
- Cooking oil - 1 tbsp (for gravy)
- Onion thick slices - 1 cup (for sautéing)
- Capsicum thick slices - 1 cup (for sautéing)
- Cooking oil - ½ cup (for tempering)
- Cumin seeds - ½ tbsp (for tempering)
- Cinnamon sticks - 2 sticks (for tempering)
- Cloves - 3-4 (for tempering)
- Bay leaves - 2 leaves (for tempering)
- Black pepper powder - ½ tsp (for gravy)
- Crushed red chilli - ½ tsp (for gravy)
- Garam masala powder - ½ tsp (for gravy)
- Cardamom powder - ½ tsp (for gravy)
- Salt - 1½ tsp (or to taste, for gravy)
- Water - ¼ cup (or as required for gravy)
- Fresh coriander chopped - 1 tbsp (for garnish)
- Dried fenugreek leaves (Kasuri methi) - ½ tbsp (for garnish)
- Fresh coriander chopped - watch the video to see (for garnish)
Instructions
- Prepare Seekh Kababs Mixture: In a chopper, add beef, grated onion (squeezed), ginger, green chillies, garlic, raw papaya paste, breadcrumbs, carom powder, red chilli powder, roasted cumin seeds, salt, garam masala powder, mint leaves, fresh coriander, and cream. Chop well to combine.
- Shape and Fry Kababs: Grease hands with oil. Take small portions (~55g) of the mixture and shape onto metal skewers to form kababs (makes about 14). Heat cooking oil in a wok and fry kababs on medium flame until light brown. Set aside.
- Prepare Gravy Paste: In a blender jug, combine yogurt, fried onion, green chillies, ginger, garlic, mint leaves, fresh coriander, lemon juice, water, and cream. Blend well and set aside.
- Sauté Onion and Capsicum: In a wok, heat cooking oil and sauté thick slices of onion and capsicum for 1-2 minutes. Set aside.
- Temper Whole Spices: In the same wok, heat cooking oil and add cumin seeds, cinnamon sticks, cloves, and bay leaves. Mix well.
- Cook Gravy Base: Add the blended yogurt paste to the tempered spices. Mix well and cook for 2-3 minutes.
- Add Ground Spices and Simmer: Add black pepper powder, crushed red chilli, garam masala powder, cardamom powder, and salt. Mix well and bring to a boil. Cover and cook on low flame for 6-8 minutes.
- Add Water and Fresh Coriander: Add water and chopped fresh coriander to the gravy. Mix well.
- Cook Kababs in Gravy: Add the fried seekh kababs to the gravy. Cover and cook on low flame for 8-10 minutes.
- Add Sautéed Vegetables: Add the sautéed onion and capsicum to the gravy and mix well.
- Garnish and Serve: Sprinkle dried fenugreek leaves (kasuri methi) and chopped fresh coriander on top. Serve hot.
