Seekh Kebab Masala ( سیخ کباب مصالحہ ) Recipe

 Seekh Kebab Masala (سیخ کباب مصالحہ)

Ingredients:

1. Qeemah (twice mashed) 1/2 kg
2. Ginger garlic paste  (ادرک لہسن کاپیسٹ) 1 tbsp
3. Crushed Red Chilli(پسی لال مرچ) 1 tsp
4. Hot spices(گرم مصالحہ) 1 tsp
5. Salt(نمک) 1 teaspoon
6. Crushed Coriander(کٹاہوا دھنیا) 1 tsp
7. Crushed cumin (کٹازیرہ) 1 teaspoon
8. Beat 1 egg
9. Double bread(ڈبل روٹی) 2 slices

1. Spice ingredients.

1. Onion(پیاز) 1 large
2. Salt(نمک) 1 teaspoon
3. grand red pepper(پسی لال مرچ) 1-1/2 tsp
4. Ginger garlic paste(ادرک لہسن کاپیسٹ) 1 tbsp
5. Hot Spice(گرم مصالحہ) 1 tsp
6. Oil(تیل) 1/2 cup
7. curd (پھنٹا ہو ا دہی) 1/2cup
8. Butter(مکھن) 4 oz
9. Coconut milk(کوکونٹ ملک) 2 tbsp
10. Tomatoes paste (ٹماٹر) 2 tbsp
11. Green chillies(ہری مرچ) 2 nos
12. Ginger (julienne) (ادرک) 2 tablespoons
    

Prep Time:

Prep time 10 minutes,  fry 5 minutes, Steam time 5minutes. 

Total Time 20 - 25 minutes

Directions:

First, mix the kebab with 1 tablespoon of ginger garlic paste, 1 teaspoon of ground red pepper, 1 teaspoon of hot spices, 1 teaspoon of salt, 1 teaspoon of coriander, 1 beaten egg, 2 slices of double bread dipped in water and make a skewer.

Now fry them in the kopan and keep it aside after applying coal kadam.

Now heat oil and butter in a pan to make masala. Now add boiled masala and fry for 5 minutes.

At the end, add melted coconut milk, green chillies and ginger to it and keep it for 5 minutes.

Now serve it with rogini naan.

Tips:

So, here are the 5 ultimate secrets to make smoky Seekh Kabab Masala:

1. Freshly ground spices : Using cumin, coriander and garam masala lend maximum flavor to the dish. Toasted whole spices are ground in house for fragrant über-freshness.
2. Do Not Overwork the Kabab Mixture: Avoid mixing the kabab mixture too much, as overmixing will make tough kebabs. You do not want to over-work them or donuts will become too dense, so mix until all ingredients are just mixed together.
3. High Flame: add the Kababs and searing them really well on high heat before adding in masala sauce, this gives a perfect texture for kabab without breaking them apart.
4. Cover and cook Mutton: Cover the mutton with sliced onions, some layers of Boiled eggs ( makes it more intense in taste), sprinkle just enough salt to avoid over salting on top then continue by layering 1⁄2 cup chopped Brown Onions.