Nawabi Kabab Curry brings together two beloved Indian cooking techniques – spiced meatballs and creamy curry sauce. I make this version often at home. The yogurt filling adds moisture while the crispy exterior holds everything together beautifully. When the curry simmers, your kitchen fills with the inviting aroma of toasted spices and caramelized onions.
About the Recipe
This recipe requires some prep work but delivers amazing results. The combination of minced mutton and chana dal creates kababs with the ideal texture. The hung curd filling adds a delightful tang and moisture. I always toast whole spices before grinding for maximum flavor. The curry sauce brings everything together with its rich, velvety consistency.
Why you will love this recipe
The layered flavors in this dish make it special. Crispy fried kababs contrast beautifully with the smooth, spiced curry sauce. The filling provides a creamy surprise in each bite. Though it takes time to prepare, most steps are straightforward.
You can make the kababs ahead and fry them just before serving. The recipe also teaches fundamental Indian cooking techniques you can use in many other dishes.
Nawabi Kabab Curry
Cooking Tips
Grind the meat mixture finely but avoid overprocessing. The kababs should hold together but not become pasty. Let the filling chill thoroughly so it stays intact during frying. Keep the oil temperature moderate — too hot will brown the outside before the inside cooks. Test one kabab first to check seasoning and cooking time.
Serving and Storing Suggestions
Serves 4-6 people. Prep time 1 hour, cooking time 45 minutes. Serve hot with naan or rice. Leftover kababs keep well refrigerated for 2 days — reheat gently in curry sauce. The curry sauce alone can be made ahead and refrigerated for up to 3 days.
Nawabi Kabab Curry
Ingredients
For Kababs
- 250 gms minced Mutton or Kheema
- 100 gms Chana Dal
- 1 Onion
- 1/2 tsp Ginger and Garlic paste
- handful of Coriander leaves
- 2 Green Chillies minced
- 2 small Eggs
- 1 tsp Garam masala
- Salt and Chilli powder to taste
For Curry
- 100 gms Onions (grated)
- 1 tsp Ginger and Garlic (grated)
- 250 gms Tomatoes (grated)
- 1/2 tsp Cumin seeds
- 4 Cloves
- 4 Cardamoms
- 1 small piece Cinnamon stick
- 1 tsp Garam masala
- 1 tblsp Dhania-Jeera powder
- handful of Coriander leaves
- Salt and Chilli powder to taste
For Filling
- 1 cup Curd
- 2 tblsp Chillies (minced)
- 2 tblsp Onion (minced)
- 1 tsp Ginger (minced)
- 2 tblsp Coriander leaves (minced)
Instructions
- Boil together all the kofta ingredients except eggs in salted water till tender and completely dry.
- Grind to a paste and mix in the eggs.
- Hang curd to remove all water.
- Beat the curd and mix it with rest of the filling ingredients.
- Form mutton mixture into balls around the filling.
- Deep fry the balls to a golden colour.
- Heat 4 tblsp of ghee and add in it all the spices. Also add ginger, garlic and onions and fry till the contents turn golden.
- Add tomatoes, spices and salt.
- When the mixture turns thick, pour in 2 cups of water.
- Boil for 10 minutes, pour it over the koftas and sprinkle garam masala and coriander leaves on top.
- Serve hot.
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Frequently Asked Questions
Can I make this recipe with chicken instead of mutton?
Yes, use ground chicken thigh meat for best results. The cooking time will reduce slightly.
Why does the recipe call for hanging the yogurt?
Removing excess water creates a thicker filling that stays intact during frying and adds richness to the kababs.
How do I prevent the kababs from breaking while frying?
Guarantee the meat mixture is finely ground, chill thoroughly before shaping, and maintain moderate oil temperature around 350°F (175°C).
