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Nawab Kabab Curry

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Keema kababs in rich nawabi curry.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Nawab Kabab Curry

Main Ingredients

Mutton mince (keema), Ginger paste

Cuisine

Punjabi

Course

Main Course-Mutton

Level Of Cooking

High

Calories

2318

Carbohydrates

67.6

Protein

236.2

Fat

122.2

Ingredients

  • Mutton mince (keema)
    250 grams
  • Ginger paste
    1 tablespoon
  • Garlic paste
    1 tablespoon
  • Green chillies chopped
    2
  • Salt
    to taste
  • Garam masala powder
    1/2 teaspoon
  • Red chilli powder
    1 teaspoon
  • Butter
    1 tablespoon
  • Oil
    2 tablespoons
  • For gravy
  • Oil
    2 tablespoons
  • Cumin seeds
    1/4 teaspoon
  • Green cardamom
    2-3
  • Cinnamon
    1 inch stick
  • Cloves
    4-5
  • Onions chopped
    2 medium
  • Garlic paste
    2 teaspoons
  • Ginger paste
    2 teaspoons
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Garam masala powder
    1/4 teaspoon
  • Tomato puree
    1/2 cup
  • Cream
    1/4 cup
  • TO SERVE
  • Rice tempered
    1 1/2 cups

Method

Step 1


For the gravy heat oil in a non stick pan, add cumin seeds, green cardamoms, cinnamon, cloves and onions and sauté till well browned.

Step 2


Meanwhile for the kababs place keema in a bowl, add garlic paste, ginger paste, green chillies, salt, garam masala powder, red chilli powder and butter and mix well.

Step 3


Add garlic paste, ginger paste, turmeric powder, red chilli powder, garam masala powder and tomato puree to the pan and mix well. Let the gravy cook on medium heat.

Step 4


With dampened hands pat the keema mixture onto skewers to make seekh kababs.Heat 2 tbsps oil in another non stick pan, place the skewers in it and cook on medium heat.

Step 5


Add ½ cup water to the gravy and continue to cook. Add salt and mix.Rotate the skewers, drizzle a little more oil and cook.Add cream to the gravy and mix. Cook the kababs till cooked evenly all around.

Step 6


Make a bed of rice tempered with cumin seeds and mixed with salt, lemon juice and coriander leaves. Keep the seekhs on the rice. Drizzle the gravy over and serve immediately.

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