Thursday, July 31, 2014

Seekh Kabab Handi

Seekh Kabab Handi

      " Seekh kababs " are the succulent  kebabs made from minced meat, herbs and spices which are put on the skewers and grilled till golden brown. I had posted the recipe earlier, for recipe Click Here
     I had made those kebabs numerous times but just as a starter and never thought of using it in curry, but when I invited my friends for an in-house party at my home , it got me thinking to make something different than I usually cook and wanted to woe my guests with some different and unusual yet easy to make and delicious preparation .
            I had come across this dish through youtube and found it very interesting, thought of trying it and it came out so delicious that I prepared it again over on Eid.
    I made it from frozen  seekh kebab due to time constraint  but seekh kabab can be made a day before or can be made using  readymade frozen ones. Its made in Handi or clay pot which gives a very unique earthen flavor to the dish ,but can be prepared in normal pan as well.

Seekh kabab handi with Malabar paratha  and Ghee rice


Seekh Kebabs      -    4
Onions(Sliced)    -    2 Medium
Ginger garlic Paste  -  2Tbs
Bay   leaves             -   2
whole garam masala -  3" cinnamon stick
                                     1 Black cardamom
                                     3 Green cardamom
Turmeric powder    -  1/2Tsp
Red chili powder   -  2Tsp
Red chili paste     - 1 Tsp ( See notes)
Roasted Cumin seeds powder - 1Tsp
Garam masala   - 1Tsp
Yogurt              -  1/4Cup
Fresh Cream     -  2Tbs
Cashewnuts Paste  - 1 Tbs (Optional)
Fresh coriander leaves  - Finely chopped for Garnish
Cooking Oil        - 3Tbs
Salt              - To taste


  • In a pan sauté sliced onion  with a teaspoon of oil until brown. Cool and grind in a fine paste.
  • In a pan fry the seekh kebab until golden brown.

  • In a  clay pot or normal pan or kadai  heat remaining oil, add bay leaves ,all whole garam masala and let it splutter.
  • Add the brown onion paste and sauté for 1-2 minutes. Now add ginger garlic paste and stir fry for 2-3 minutes.

  • Add turmeric powder, red chili powder , roasted cumin powder, and salt, splash little water to avoid spice powders from burning.
  • Now add red chili paste and cook until oil separates from the gravy.
  • Add seekh kabab and mix with the gravy till its well incorporated.

  • Add yogurt ,fresh cream and cashewnut paste if using. Combine well ,cover it with lid and cook for 5-6 minutes.
  • At last add garam masala and give a quick stir.
  • Take off the heat .Garnish it with chopped coriander.

  • Serve with parathas ,roti or rice.


 For red chili paste soak 3-4 dried red chilies (Kashmiri  red chili) in warm water, drain and grind it in paste.


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