Seekh Kebab Masala is one of those recipes that feels fancy but comes together without much fuss. You start with store bought kebabs, which saves a ton of time, then build a flavorful gravy using pantry staples like onion paste, tomato puree, and ground spices. The kebabs get pressure cooked briefly so they soak up the gravy later without falling apart.
I often make this when I want something hearty but do not have the energy to start from scratch. The best part is how flexible it is. Keep the gravy if you are serving it with bread, or dry it out for a snack that guests can pick up with toothpicks.
About the Recipe
This recipe takes the work out of making seekh kebabs from scratch while still giving you that deep, spiced flavor you crave. The pressure cooking step might seem unusual, but it softens the kebabs just enough so they absorb the gravy without turning mushy. The onion and tomato base, flavored with turmeric, coriander, cumin, and a hint of dry mango powder, creates a tangy, aromatic sauce that clings to each piece. Whether you serve it as a party appetizer or pair it with rice for dinner, it adapts to whatever mood you are in.
Why you will love this recipe
The convenience factor here is hard to beat. You skip the whole process of mincing meat, shaping kebabs, and grilling them, yet you still end up with something that tastes homemade and satisfying. The gravy has layers of flavor thanks to the mix of spices, and the dry mango powder adds a subtle tang that balances the richness. I also like how forgiving this dish is.
If you accidentally add too much water, just simmer it longer. If the gravy looks too thick, splash in a bit more water. The texture of the kebabs after simmering is tender but still holds its shape, and the coating of masala on each piece makes every bite interesting.
Seekh Kebab Masala
Cooking Tips
Do not skip the pressure cooking step, even though it seems quick. Those few minutes help the kebabs soften just enough to soak up the gravy later. When frying the onion paste, let it turn light golden brown before moving on. That caramelization adds sweetness and depth to the sauce.
Keep the heat low when you add the tomato puree and spices, because high heat can make the masala taste raw or bitter. Stir frequently during this stage to prevent sticking. If you want a drier finish for serving as a snack, be patient and let the gravy reduce completely on low heat.
Serving and Storing Suggestions
This recipe serves about four people and takes roughly 30 minutes from start to finish, including the pressure cooking time. Serve it hot with naan, roti, or paratha if you keep some gravy. For a party, dry the gravy completely and serve the kebab pieces on toothpicks with a side of green chutney. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water if the gravy has thickened too much.
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Nutrient Benefits
The kebabs provide a good amount of protein, which helps keep you full and supports muscle repair. Onions and tomatoes contribute vitamins, antioxidants, and fiber, while ginger and garlic have anti inflammatory properties. The spices, especially turmeric and cumin, aid digestion and add beneficial compounds without extra calories.
However, note that the ingredient list shows an unusually high amount of turmeric powder, which might be a typo. Normally, you would use about one teaspoon, not one cup, so adjust accordingly to keep the dish balanced and not overly bitter.
Seekh Kebab Masala
Ingredients
- 400 gms Seekh Kebabs (readymade)
- 1 cup Onion Paste
- 3 tsp Ginger Garlic Paste
- 1 cup Tomato Puree
- 3 tbsp Oil
- 1 cup Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tbsp Dhania Powder
- 2 tsp Jeera Powder
- 1/2 tsp Dry Mango Powder
- Salt as per taste
Instructions
- Pressure cook the kebabs in water for about 3to 4 minutes.
- Put off the heat after 3 to 4 minutes, cool and then drain out all the excess water.
- Cut the seekh kebabs diagonally into one-inch pieces.
- Heat the oil and fry the onion paste till light golden brown in colour.
- Mix in the ginger-garlic paste and fry for another 1 minute.
- Mix in the tomato puree and the masalas and continue to stir fry on low fire for 2-3 minutes.
- Add a few tbsp of water if required.
- Add salt and then mix in one cup of water.
- Bring the gravy to boil.
- Add the sheekh kebabs and allow to simmer in the gravy for 3 to 4 minutes.
- Dry the gravy as much as you can.
- You could also keep a little gravy if you want to eat it with rotis.
- But if you want to serve it as a starter or snack then dry the gravy and serve it dry so that the onions and masalas coat the kebab pieces.
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Frequently Asked Questions
Can I use homemade seekh kebabs instead of ready made ones?
Yes, homemade kebabs work just as well. Grill or pan fry them first until cooked through, then follow the same steps for simmering in the gravy.
The ingredient list says one cup of turmeric powder. Is that correct?
That is likely a mistake. One cup of turmeric would make the dish extremely bitter and bright yellow. Use one teaspoon instead, which is the standard amount for this type of recipe.
Can I make this recipe without a pressure cooker?
You can boil the kebabs in a regular pot for about five to six minutes instead. Just make sure they are cooked through but not falling apart before draining and cutting them.
How do I know when the gravy is the right consistency?
If you want it as a main dish with bread, stop when the gravy coats the back of a spoon but still flows. For a dry snack version, cook until the liquid evaporates and the masala clings to the kebab pieces.
Can I freeze Seekh Kebab Masala?
Yes, it freezes well for up to two months. Let it cool completely, then store in a freezer safe container. Thaw in the refrigerator overnight and reheat on the stovetop.
