Pairs well with Makhni Handi Kabab
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Makhni Handi Kabab
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A flavorful and rich Makhni Handi Kabab featuring spiced beef kababs cooked in a creamy, spiced tomato-based gravy, garnished with sautéed vegetables and fresh herbs.
00:50:00 total
Serves 4
medium
Main Various
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Ingredients
- boneless beef cubes - 600g (lean)
- baisan (gram flour) - 4 tbsp (roasted)
- onion - 1/2 cup (fried)
- green chillies - 3-4
- Himalayan pink salt - 1 tsp (or to taste)
- garam masala powder - 1 tsp
- red chilli powder (lal mirch powder) - 1 tsp (or to taste)
- cumin seeds (zeera) - 2 tsp (roasted and crushed)
- turmeric powder (haldi) - 1/4 tsp
- coriander powder (dhania powder) - 1 tsp
- ginger garlic paste (adrak lehsan) - 1 tbsp (crushed)
- fresh coriander (hara dhania) - handful
- butter - 1-2 tbsp (for kababs)
- cooking oil - 4-5 tbsp
- butter - 1-2 tbsp (for gravy)
- cumin seeds (zeera) - 1 tsp
- green cardamom (hari elaichi) - 2
- cloves (laung) - 2-3
- cinnamon sticks (darchini) - 2-3
- onion - 3 medium (chopped)
- ginger garlic paste (adrak lehsan) - 1 tbsp (crushed)
- green chilli paste - 2 tbsp
- tomatoes - 3 medium (pureed)
- yogurt (dahi) - 1/2 cup
- cream - 1/2 cup
- Kashmiri red chilli powder - 2 tsp
- coriander seeds (sabut dhania) - 2 tsp (crushed)
- turmeric powder (haldi) - 1/2 tsp
- red chilli crushed (lal mirch) - 1 tsp
- Himalayan pink salt - 1 tsp (or to taste)
- lemon juice - 2 tsp
- water - 3/4 cup (divided as 1/4 cup and 1/2 cup or as required)
- fresh coriander (hara dhania) - 1 tbsp (chopped)
- butter - 50-60g
- green chillies - 2-3 (julienne)
- ginger - 1 inch piece (julienne)
- tomato - 1 medium (deseeded and diced)
- onion - 1 medium (diced)
- capsicum (shimla mirch) - 1 medium (diced)
- Himalayan pink salt - to taste
- ginger - julienne (for garnish)
- fresh coriander (hara dhania) - chopped (for garnish)
Instructions
- Prepare Kababs Mixture: In a chopper, add beef, roasted gram flour, fried onion, green chillies, pink salt, garam masala powder, red chilli powder, roasted and crushed cumin seeds, turmeric powder, coriander powder, crushed ginger garlic, fresh coriander, and butter. Chop until well combined.
- Shape Kababs: With greased hands, take small quantities (~45g) of the mixture, shape into kababs of equal size, and insert wooden skewers to make a hole. This should make about 15-16 kababs.
- Cook Kababs: Heat cooking oil in a wok and shallow fry kababs on low flame from all sides until golden brown. Remove and set aside.
- Prepare Gravy Base: In the same wok, add butter and let it melt. Add cumin seeds, green cardamom, cloves, and cinnamon sticks. Mix well.
- Sauté Onions and Spices: Add chopped onions and sauté for 1-2 minutes. Then add crushed ginger garlic and green chilli paste, mix well.
- Cook Tomato Puree: Add pureed tomatoes, mix well, and cook on medium flame for 6-8 minutes.
- Prepare Spiced Yogurt Mixture: In a bowl, whisk together yogurt, cream, Kashmiri red chilli powder, crushed coriander seeds, turmeric powder, crushed red chilli, pink salt, and lemon juice.
- Add Yogurt Mixture to Gravy: Add the spiced yogurt mixture to the wok, mix well.
- Simmer Gravy: Add 1/4 cup water, mix well, cover, and cook on low flame for 8-10 minutes.
- Add More Water and Kababs: Add remaining 1/2 cup water, mix well. Add fried kababs, mix gently, cover, and cook on low flame for 15-20 minutes.
- Add Fresh Coriander: Add chopped fresh coriander and mix well.
- Prepare Vegetable Garnish: In a frying pan, melt butter. Add julienned green chillies, ginger, diced tomato, onion, and capsicum. Add pink salt and sauté for a minute.
- Combine and Garnish: Add sautéed vegetables to the gravy, mix well. Garnish with julienned ginger and chopped fresh coriander. Serve hot.
