Seekh Kabab Curry combines the best of both worlds: tender, spiced kababs and a luscious, flavorful curry. This dish offers a perfect balance of smoky, grilled meat and a creamy, aromatic sauce, making it a favourite for any occasion. Ideal for a special dinner or a festive occasion, this dish showcases the intricate blend of spices and textures that Indian cuisine is celebrated for.
About the Recipe
Seekh Kabab Curry is a delightful dish that marries the succulent, smoky flavours of grilled seekh kababs with a rich, aromatic curry. The kababs are made from minced mutton or kheema, mixed with fresh herbs and spices, and perfectly grilled. The curry, made with tomatoes, onions, and a blend of aromatic spices, is creamy and rich, thanks to the addition of cashew powder and cream. This dish tastes fantastic and offers a glimpse of the world of Indian cuisine.
Why You Will Love This Recipe
Seekh Kabab Curry stands out for its delicious taste and inviting aroma. The kababs are juicy and flavorful, while the curry is rich and creamy, making every bite a delight. This straightforward recipe allows you to create an impressive dish without fuss. The combination of spices creates a sensory experience that’s both comforting and exciting. This dish will become a favourite in your household and impress guests with its restaurant-quality flavours.
Seekh Kabab Curry
Cooking Tips
To get the best results with your Seekh Kabab Curry:
- Ensure your skewers are well-greased to prevent the kababs from sticking.
- Use fresh spices for a more vibrant flavour, and if possible, grill the kababs over charcoal for an authentic smoky taste.
- Don’t rush the curry – let it simmer until the oil separates from the sauce, as this step deepens the flavours and ensures a rich, creamy consistency.
Cultural Context
Seekh Kabab Curry hails from the rich culinary traditions of Mughlai cuisine, which is known for its use of aromatic spices and creamy sauces. Traditionally served during festive occasions and family gatherings, this dish embodies the celebratory spirit of Indian culture. It’s a favourite in many households and often enjoyed with naan or rice, making it a versatile and cherished recipe.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes of active cooking time, totalling around 1 hour and 30 minutes. Serve the Seekh Kabab Curry hot, garnished with fresh coriander leaves, alongside naan, roti, or steamed rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if necessary to maintain the curry’s consistency.
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Nutrient Benefits
The ingredients in Seekh Kabab Curry offer several health benefits. Mutton provides high-quality protein and essential vitamins like B12 and iron. Cashews add a creamy texture while supplying healthy fats, magnesium, and antioxidants. Fresh coriander and mint leaves contribute vitamins A and C, enhancing flavour and nutrition.
Seekh Kabab Curry
Ingredients
For Curry
- 250 gms Tomatoes (grated)
- 100 gms Onions (grated)
- 1 tsp Ginger and Garlic paste
- 1 tsp Garam Masala
- 1/2 tsp Cardamom powder
- 1/2 cup Cream
- Handful of Coriander leaves
- 25 gms Cashews (powdered)
- 4 Cloves
- 4 Cardamoms
- One small Cinnamon stick
- Salt and Chilli powder to taste
For Kababs
- 500 gms Minced Mutton or Kheema
- 1/2 cup Finely sliced Coriander leaves
- 4 Green Chillies (minced)
- A few Sliced Mint leaves
- 1 tsp Grated Ginger
- 4 tbsp Oil
- 1 tsp Cardamom seeds
- 1 tsp Garam Masala
- One medium Onion (grated)
- 2 tbsp Grated Raw Papaya with skin
- Salt and Chilli powder to taste
Instructions
- Prepare Kababs: Mix all the kabab ingredients in a bowl.
- Shape the mixture into long sausages or cigarette shapes on well-greased skewers.
- Cook the kababs over charcoal or grill until well browned on all sides.
- Remove the kababs from the skewers and set aside.
- Make curry by heating 4 tbsp of oil in a pan. Add cloves, cardamom, and cinnamon sticks.
- Add grated onions, ginger, and garlic paste when the spices crackle. Fry until soft and golden.
- Add grated tomatoes, powdered cashews, salt, and remaining spices. Cook until the oil separates from the mixture.
- Add 2 cups of water and cook for 5 minutes.
- Pour the curry over the kababs.
- Drizzle with cream and garnish with chopped coriander leaves. Serve hot.
Frequently Asked Questions
How can I ensure my Seekh Kababs stay moist and flavorful?
Seekh Kabab Curry is all about juicy, flavorful kababs. Incorporate grated raw papaya into the mix as a natural tenderizer to keep them moist. Avoid overcooking the kababs; grill them until they’re browned on all sides. A stovetop or oven broiler works well if you can’t access a charcoal grill. Keeping the kababs well-basted with oil during cooking will also help retain moisture and enhance flavour.
Can I use chicken or another meat instead of mutton?
Absolutely! Seekh Kabab Curry is versatile and can be made with chicken, beef, or vegetarian alternatives like paneer or soya granules. Adjust the cooking times accordingly, as chicken and vegetarian options typically cook faster than mutton. The spices and preparation methods remain the same, ensuring a flavorful dish regardless of the protein used.
What is the best way to store and reheat leftovers?
To store leftover Seekh Kabab Curry, place it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry on the stovetop over low heat, adding a splash of water to maintain the sauce’s consistency. This gentle reheating method ensures the kababs stay tender and the curry remains creamy.
What side dishes pair well with Seekh Kabab Curry?
Seekh Kabab Curry pairs beautifully with a variety of side dishes. For a complete meal, serve it with fluffy basmati rice, naan, or roti. A fresh cucumber and mint raita or a simple green salad can add a refreshing contrast to the rich, creamy curry. Consider including dishes like Aloo Gobi or Saag Paneer to accompany a traditional feast.
Can I make the curry in advance?
Yes, you can prepare the curry base in advance. Make the curry to the point where you add the water, then cool and refrigerate it. When ready to serve, reheat the curry, add the grilled kababs, and let them simmer in the sauce for a few minutes. Finish with cream and fresh coriander before serving for the best flavour and presentation.
