Karahi Muthi Kabab ( Fried Kababs with Onion & Tomato )

Karahi Muthi Kabab ( Fried Kababs with Onion & Tomato ) ... Kababs made with a blend of ground / minced meat, onion, green chillies, mint, and spices. First, they are marinated, then shallow-fried and lastly cooked with onion, tomato & spices.

This post has been sitting in my drafts for a long time. Don't know why I didn't think of posting this before, as this one is my personal favorite. I love kababs :)

Karahi Muthi Kabab ( Fried Kababs with Onion & Tomato )
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*  Prep. Time : 30 minutes
*  Cook Time : 30 - 35 minutes
*  Serves : 4

Ingredients : 

For marinade :

• 500 gm. ground / minced meat
• 2 tbsp. roasted chickpeas
• 1 tsp. dessicated coconut
• 1/2 tsp. poppy seeds
• 1/4 tsp. garam masala
• 1/2 tbsp. raw papaya paste, optional ( this makes the kababs softer )
• 1 tsp. ginger garlic paste
• 1 tsp. salt ( or to taste )
• 1 tsp. red chillies powder
• 1 tsp. red chillies, crushed
• Pinch of nigella seeds, optional
• 1 tsp. coriander seeds, crushed
• 1 small onion, finely chopped
• 2 tbsp. mint / green coriander leaves, chopped
• 2 green chillies, finely chopped

For frying :

• 1/4 to 1/2 cup oil, for frying
• 175 gm. onions, peel & cut in thin round slices / rings
• 175 gm. tomatoes, cut in thin round slices
• 1/4 to 1/2 tsp. salt
• 1 1/2 tsp. crushed red chillies
• 1 tbsp. crushed coriander seeds
• 1/8 tsp. nigella seeds
• 1/2 tsp. carom seeds ( ajwaain )
• 2 tbsp. dried pomegranate seeds, crushed
• 2 green chillies, roughly chopped
• 2 tbsp. chopped mint leaves or dried fenugreek leaves ( Kasuri methi )
• 1/4 tsp. garam masala powder
• Pinch of nutmeg & mace powder

Method :

• Grind chickpeas, coconut and poppy seeds to a fine powder.
• Combine all ingredients ( of marinade ) in a large bowl.
• Mix well and let stand 1/2 an hour to blend flavors.
• Take a small portion of the mixture in your hands. With wet hands, shape mixture into thin sausage shapes about 4" long.

• Heat oil for shallow frying in a large pan / wok.
• Place kababs ( in a single layer ) and cook on low heat for about 10 - 15 minutes.
• Don't stir kababs with spoon as they are tender and can break. Just move the pan occasionally to turn the kababs. Kababs will leave water during cooking, cook till water dries out and kababs are cooked through.  

• Turn heat to Medium- High and fry for few minutes until light brown.
• Now add all the remaining ingredients. Mix gently.

• Cook, covered, on very low heat till onions and tomatoes are slightly tender.
• Transfer to a serving dish.
• Serve hot with rice or Naan. Goes well with tamarind chutney, yogurt raita and salad.

Note :

• Kababs can be fried ahead of time, but try to cook with onions and tomatoes close to serving time.   

Linking this to Any One Can Cook : Series 24 , These Chicks Cooked Link Party#6 ,  Savory Sunday ,  IFTAR NIGHTS , Joy From Fasting To Feasting -IV

Sending this to " Dish Name Starts with K"

Thank you for stopping by. Hope you enjoy the recipe!!!