Kabab Karahi by @samsweetandspicetreats

40 min
Medium

4 servings

🍢

500 g

Kebabs

🌿

2.5 g

Cumin Powder

🟡

1 g

Turmeric

🌶️

1 tsp

Red Chili Powder

🌶️

1.8 g

Red Chili Flakes

🌿

2 g

Coriander Powder

🫚

2 g

Garam Masala

🧂

5 g

Salt

⚫

0.6 g

Crushed Black Pepper

🌶️

20 g

Green Chilies

🧅

60 g

Fried Onions

🍅

240 ml

Tomato Purée

🌿

Kasuri Methi

Preparation Steps

  1. Step 1/12

    Slice the green chilies into thin pieces, if using whole chilies.

    green chilies
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 2 tbsp neutral cooking oil in a karahi or deep frying pan over medium heat.

    neutral cooking oil
    measuring spoon

  3. Step 3/12

    Fry the 500 g kebabs in the hot oil until lightly browned and heated through.

    kebabs
    🥄wooden spoon

  4. Step 4/12

    Transfer the fried kebabs to a plate and set them aside.

    kebabs
    🥄wooden spoon

  5. Step 5/12

    Add 1 cup fried onions to the same pan and stir for 1 minute over medium heat.

    fried onions
    🥛measuring cup
    🥄wooden spoon

  6. Step 6/12

    Stir in 1 cup tomato purée and cook until the masala thickens and oil begins separating at the edges.

    tomato purée
    🥛measuring cup
    🥄wooden spoon

  7. Step 7/12

    Add ground cumin, ground turmeric, ground red chili, red chili flakes, ground coriander, salt, and half the garam masala.

    ground cumin
    ground turmeric
    ground red chili
    red chili flakes
    ground coriander
    salt
    garam masala
    🥄measuring spoons
    🥄wooden spoon

  8. Step 8/12

    Cook the spiced tomato masala for 3 to 5 minutes, stirring until fragrant and glossy.

    🥄wooden spoon

  9. Step 9/12

    Return the fried kebabs to the masala and add the sliced green chilies.

    kebabs
    green chilies
    🥄wooden spoon

  10. Step 10/12

    Gently turn the kebabs in the masala and simmer for 5 minutes so they absorb the sauce.

    kebabs
    🥄wooden spoon

  11. Step 11/12

    Turn off the heat and sprinkle dried fenugreek leaves, the remaining garam masala, and crushed black pepper over the kebabs.

    dried fenugreek leaves
    garam masala
    crushed black pepper
    🥄measuring spoons

  12. Step 12/12

    Rest the Kabab Karahi for 2 minutes, then serve hot with paratha, roti, or rice.

Composition

Ingredients

Types

Meat, Herbs and Spices, Vegetables

Ingredients

Kebabs, Cumin powder, Turmeric, Red chili powder, Red chili flakes, Coriander powder, Garam masala, Salt, Crushed black pepper, Green chilies, Fried onions, Tomato purée, Kasuri methi

Allergens

to inform

Dietetics

Dietary regimen

High Protein, Low Carbohydrate, Gluten Free

Calories

330 kcal

Macro nutrients

Protein: 23g, Fat: 20g, Carbohydrates: 15g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 560mg, Sodium: 650mg, Calcium: 55mg

Vitamins

Vitamin C: 18mg, Vitamin A: 55µg, Vitamin B12: 1.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoons, measuring cup

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Thick, Saucy, Juicy

Flavors

Spicy, Savory, Tangy, Aromatic, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat thoroughly before serving)