Handi Kabab Masala

Smoky delicious kababs nestled in a rich flavorful gravy, this Handi Kabab Masala is easy enough for the everyday and special enough to serve to guests!

Course Main Course

Cuisine pakistani, indian

Prep Time 20

Cook Time 35

Servings

Author Sarah Mir

Equipment

1 braiser / wide bottomed pot/ wok with a lid

Ingredients

Kabab

1 lb ground beef (454g) I used lean
½ small onion (30g)
¾ tsp salt
¾ tsp chili flakes
2 green chilies
¼ cup cilantro/coriander (8-10g)
1 inch ginger (20g)
6 cloves garlic (15g)
¾ tsp roasted coriander
¾ tsp roasted cumin seed coriander
2 tbsp besan (20g)

Masala/ Curry

3 tomatoes (180g)
1 medium - large onion diced (100g)
1 tsp cumin seeds
1 tsp garlic
1 tsp ginger paste
¾ tsp salt
¾ tsp chili powder
⅛ tsp turmeric
¾ tsp roasted coriander powder
¾ tsp roasted cumin powder
1 tsp garam masala (optional, recommended only if you are not using charcoal)
4-5 green chilies
2-3 tbsp cilantro for garnish
julienned ginger (optional)

Instructions

Kababs

Run the onion, ginger, garlic, cilantro, and green chilies through the food processor until chopped
Add the rest of your kabab ingredients and blitz till well combined and smooth
With wet hands shape the kababs into your desired size. I made 11-12 kababs in the shape on the right.
You can freeze these as is for later or proceed to the next step
Heat about 2 tbsp of oil in your pot/pan on medium high heat and cook the kababs for a few minutes on each side until cooked through. Remember to fry a test piece first to check for seasoning.
Set aside, wipe the bottom of the pan.

Making the Masala / Curry

Heat ¼ cup of oil in your pot on medium high heat and add your cumin seeds, letting them sizzle for a minute before proceeding to the next step.
Add your onions and one of the chilies and saute until the onions edges look caramelly.
Now stir in your ginger and garlic, sauté for a minute and then add your dry spices
Add your tomatoes, cover for a few minutes to hasten the softening, and then saute until the oil rises above the tomatoes.
OPTIONAL: You can puree this mix if you want for a smoother curry or leave as is. If you puree it then return it to the pot and cook on medium heat for 5-6 minutes or until the oil starts to separate from the masala.
Place your cooked kababs in the pot, turning them so that all sides are coated with masala, add a splash of water, and cover the dish and simmer for 6-8 minutes to meld it all together.
Adjust consistency to your liking and then you can either give smoke with a piece of charcoal OR add garam masala, adjust seasoning if needed and garnish with cilantro and green chilies.
Charcoal Smoke: To do this you heat a small piece of charcoal stovetop, you can place it directly on a gas burner or on a metal rack for ceramic cooktop. If you have a ceramic cooktop don't move the charcoal piece around and just wait till it's red on one side. Place a piece of foil inside the handi, the charcoal on top, drizzle with oil, shut immediately and wait till the smoke subsides.