Kabab Curry

Mince is great to utilize in kebab. Try this scrumptious recupe of Kebab Curry by Chef Zakir and feed your guests and family.

Kabab masala


For Kabab

  • ½ kg beef mince (dry mince)
  • 1 onion (sliced)
  • ¼ bunch fresh coriander
  • 1 tbsp garam masala powder
  • 1 tbsp crushed cumin
  • Salt to taste
  • Oil for fry

For Gravy

  • 125 yogurt
  • 2 tomatoes (cubed)
  • 2 onions (sliced)
  • 2 tbsp ginger, garlic paste
  • 1 tbsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp cumin powder
  • 1 tbsp red chili crush
  • Salt to taste
  • Few bay leaves
  • ¼ cup oil




For Kabab

  1. Add onion, fresh coriander, salt, cumin, garam masala powder in beef mince, and chop all very finely.
    Take out mince in a bowl.
  2. Keep little oil in small bowl to grease hands.
  3. Make kabab in your required shape.
  4. Medium Heat up oil in pan and shallow fry kabab by turning.

For Gravy

  1. Cook sliced onion in oil. When it change color in golden, add ginger, garlic paste and mix.
  2. Add tomatoes and cook well, when tomatoes come in paste form add all spices. Mix all.
  3. Now include yogurt and bay leaves and cook for 2 minutes.
  4. Add kabab in gravy with ¼ cup water. Cover and cook on slow flame for 2-3 minutes.
  5. Dish out and serve.