Smoky delicious kababs nestled in a rich flavorful gravy, this Handi Kabab Masala is easy enough for the everyday and special enough to serve to guests! Make ahead tips in the post!
Any dish that is special enough for guests, but easy enough for the everyday is a winner in my books and as one of the recipe testers for this put it “I impressed myself by making it!”
What exactly is a Handi Kabab Masala?
The origins seem murky, but I like to think they were the result of an enterprising caterer with leftover kabab to use, just like Singaporean Rice came from an enterprising caterer with fried rice left to use. Or perhaps it was a creative home cook. We may never know.
What we do know is this: handi kabab masala features seekh kababs nestled in a tomtoey onion based group that is deep in flavour and complements the intensity of the kababs.
Why you should make this Seekh Kabab Masala
1.) They hit that visual sweet spot between being familiar and special – Just like Paneer Reshmi Handi and Moti Pulao.
2.) You can make these a few days in advance and they keep well. More on making ahead later in the post
3.) The flavours: there is something incredibly alluring about the balance of the smoky spices and the texture of the kababs.
Making of the Seekh Kabab for Handi Kababs: Things to know
Ingredients for the kababs are straightforward, but let’s just talk about the meat you use. The more fat content your ground beef has the more it will shrink in cooking. Just a heads up. I prefer lean (17% fat) or extra lean (10% fat), but regular (30% fat) would also work. If you want to make them with chicken then I have a fabulous recipe for you right here.
When you are shaping them then just remember to squeeze the kabab in your hand to make sure it is well bound together before you shape otherwise you may have a crumbly kabab!
If that seems tedious to you then you can simply do a little light kneading of the mix by hand.
Masala Must Knows:
Actually let’s just talk about three shall we.
1.) Less truly is more – with less spices the tart of the tomatoes shines and becomes a pleasant counterpoint to the richness of the kababs.
2.) Smooth or Chunky: This is entirely up to you – both iterations are delicious. For a smoother one you can puree your cooked masala with an immersion blender, but then remember you do have to spend some time on the ” bhunnai” ie sautéing the paste.
3.) To Smoke or not to Smoke: charcoal smoke gives this handi a deep alluring flavour, but if you choose to not do it then that’s fine. It will be delicious nonetheless!
BONUS: Remember you can use storebought seekh kababs for this handi kabab masala recipe as well!
Make Ahead Tips:
You can actually make the whole dish, freeze it, defrost, reheat stovetop, garnish and serve. You can also just make and shape the kababs and freeze them raw or cooked. Just do whatever is most convenient.
What do you serve with Seekh Kabab Masala
Made this recipe? Let me know what you think below! You can also find me on Instagram @flourandspiceblog
Handi Kabang Masala
Smoky delicious kababs nestled in a rich flavorful gravy, this Handi Kabab Masala is easy enough for the everyday and special enough to serve to guests!
Servings: 6
Ingredients
Kebab
- 1 lb ground beef (454g) I used lean
- ½ small onion (30g)
- ¾ tsp salt
- ¾ tsp chili flakes
- 2 green chilies
- ¼ cup cilantro/coriander (8-10g)
- 1 inch ginger (20g)
- 6 cloves garlic (15g)
- ¾ tsp roasted coriander
- ¾ tsp roasted cumin seed coriander
- 2 tbsp Besan (20g)
Masala/ Curry
- 3 tomatoes (180g)
- 1 medium – large onion diced (100g)
- 1 tsp cumin seeds
- 1 tsp garlic
- 1 tsp ginger paste
- ¾ tsp salt
- ¾ tsp chili powder
- ⅛ tsp turmeric
- ¾ tsp roasted coriander powder
- ¾ tsp roasted cumin powder
- 1 tsp garam masala (optional, recommended only if you are not using charcoal)
- 4-5 green chilies
- 2-3 tbsp cilantro for garnish
- julienned ginger (optional)
Instructions
Making the Masala / Curry
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Heat ¼ cup of oil in your pot on medium high heat and add your cumin seeds, letting them sizzle for a minute before proceeding to the next step.
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Add your onions and one of the chilies and saute until the onions edges look caramelly.
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Now stir in your ginger and garlic, sauté for a minute and then add your dry spices
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Add your tomatoes, cover for a few minutes to hasten the softening, and then saute until the oil rises above the tomatoes.
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OPTIONAL: You can puree this mix if you want for a smoother curry or leave as is. If you puree it then return it to the pot and cook on medium heat for 5-6 minutes or until the oil starts to separate from the masala.
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Place your cooked kababs in the pot, turning them so that all sides are coated with masala, add a splash of water, and cover the dish and simmer for 6-8 minutes to meld it all together.
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Adjust consistency to your liking and then you can either give smoke with a piece of charcoal OR add garam masala, adjust seasoning if needed and garnish with cilantro and green chilies.
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Charcoal Smoke: To do this you heat a small piece of charcoal stovetop, you can place it directly on a gas burner or on a metal rack for ceramic cooktop. If you have a ceramic cooktop don’t move the charcoal piece around and just wait till it’s red on one side. Place a piece of foil inside the handi, the charcoal on top, drizzle with oil, shut immediately and wait till the smoke subsides.