Kabab karhai

Name: Kabab karhai
Total time: 3600 s
Yield: 5_6 persons
Cuisine: Pakistani
Ingredients: 1/2 kg /500 gms qeema minced meat) beef or chicken; 1 medium onion finely chopped and squeeze; 1 t spoon ginger and garlic paste; 1 tsp red chilli powder; 1 tsp red crushed chilli; 1 tsp salt; 1 tsp zeera crushed; 2 tbsp heaped bhuna kuta dhanya; 1/2 tsp garam masala powder; 1 tbsp corn flour; 1 tsp baking powder; 1 big bread slices (remove edges); 1 tsp lemon juice; 2 Green chillies crushed; 2 tbsp fresh coriander; For karhai masala; 5-6 big tomatoes; 1 medium onion chopped; 1 tsp zeera; 1/4 cup oil; 1 tbsp Ginger garlic paste; 1 tsp red chilli powder; 1 tsp black pepper; 1 tsp salt; 1 tsp roasted and crushed dhanya; 1 tsp roasted and crushed zeera; 6-8 Green chillies; 1 tsp ginger julienne; 1 tbsp fresh coriander chopped; 1 tsp garam masala

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

It's my very old recipe and everyone likes it. It is made with seekh kababs or can be made with leftover seekh, gola kababs. It can be made for weekends and for dawats.
First we have to make kababs, I shared the seekh kababs previously.

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Saved

Ingredients

45 /60 mins

5_6 persons

1/2 kg/500 gms qeema minced meat) beef or chicken
1medium onion finely chopped and squeeze
1 tspoon ginger and garlic paste
1 tspred chilli powder
1 tspred crushed chilli
1 tspsalt
1 tspzeera crushed
2 tbspheaped bhuna kuta dhanya
1/2 tspgaram masala powder
1 tbspcorn flour
1 tspbaking powder
1big bread slices (remove edges)
1 tsplemon juice
2Green chillies crushed
2 tbspfresh coriander
For karhai masala
5-6big tomatoes
1medium onion chopped
1 tspzeera
1/4 cupoil
1 tbspGinger garlic paste
1 tspred chilli powder
1 tspblack pepper
1 tspsalt
1 tsproasted and crushed dhanya
1 tsproasted and crushed zeera
6-8Green chillies
1 tspginger julienne
1 tbspfresh coriander chopped
1 tspgaram masala

Saved

Steps

45 /60 mins

1

Soak the bread in little milk and drain it
2

Mix all the ingredients in the qeema and grind it and leave it for 1 hour
3

Make kebabs with a skewer or straw
4

In a non-stick pan put 1 tbsp oil and cook the kebabs on medium heat
5

When one side is cooked and nice color comes, turn them carefully. Don't overcook as we have to cook with the gravy as well.
6

When all the kebabs are cooked, give coal dum.
7

For making karhai
8

Blanch the tomatoes and peel and mash them
9

Heat oil in a karhai, add chopped onions, zeera. Saute for few minutes. Don't change the color of onions
10

Add ginger garlic paste, red chilli powder, salt black pepper and cook.
11

Add tomato puree cook till oil comes out.
12

Add the fried kebabs and cook for few minutes then add 1 cup hot water
13

Add green chillies bhuna kuta zeera and dhanya, cook on dum till kebabs are fully done and oil comes out.
14

Add garam masala and fresh coriander.
15

Tips: *don't turn the kebabs too much. * *bread makes them soft and and helps it bind.
16

Always cook one small kebab and taste it and adjust slices according to your taste.