The Best Seekh Kabab Karahi

This Kebab Karahi is one of the best dishes made with Seekh kebab cooked in a rich tomato gravy. This recipe is absolutely delicious. The kebabs are juicy, and the Karahi has a thick, rich tomato gravy that complements the flavor of the kebabs perfectly. Enjoy it with fresh buttery naan and chutney on the side, making it a heavenly meal that you’ll truly love.

About The Recipe

I’m excited to share the recipe for Seekh Kabab Karahi, a dish that combines juicy Seekh Kebabs with a rich and flavorful Karahi curry.

For those who haven’t seen it yet, the Seekh kebabs are made from minced meat mixed with spices, shaped onto skewers, and grilled or pan-fried.

You can find the detailed recipe for the kebabs (both Chicken Seekh Kebabs and Beef Seekh Kebabs) in a separate post on my blog.

For the Karahi, we will cook together tomatoes, onions, green chili, ginger, garlic, and spices into a thick paste to create a savory gravy that perfectly complements the kebabs.

So be sure to check out the Seekh kebab recipe first and then let’s dive into making this mouthwatering Seekh Kabab Karahi!

I prefer to make a large batch of Seekh Kababs and freeze them for later use. That way, whenever I want to make Kabab Karahi, I simply follow this recipe.

This is the most hassle-free recipe as I know exactly how they’ll turn out in terms of taste and quality. This way, I can focus on other parts of the dish like the Karahi base.

More Meat Recipes

Aloo Gosht
Chapli Kabab
Aloo Keema

Step-By-Step Process With Pictures

Step 1: Start by heating oil in a pan over medium-high heat. Once the oil is hot, add finely chopped onions. Cook them until they turn golden brown. Then add ginger-garlic paste, frying them together for another 2-3 minutes until everything is well cooked and aromatic.

Step 2: In a blender, combine tomatoes and green chilies. Blend them until you have a smooth paste. Once blended, add this paste to the pan with the fried onions.

Step 3: Add this paste to the pan with the fried onions. Next add all the powdered spices to the tomato-onion mixture: salt, chili flakes, chili powder, turmeric powder, coriander powder, and cumin powder. Cook this mixture over medium heat, stirring regularly until it thickens into a rich gravy and the oil starts to separate from the mixture.
Once you see the oil separating, it’s time to add half a cup of thick, creamy whisked yogurt. Mix it in well to combine everything, until it appears as smooth gravy.

Step 4: If using frozen kebabs, thaw them first. Cut each kebab into two or three pieces. Once the gravy is ready and well combined, gently add the kebab pieces into the gravy, cover the pan, and allow everything to simmer for 5 to 7 minutes.
Finally, garnish with sliced ginger, green chilies, and cilantro. You can also add a teaspoon of lemon juice (totally optional) and some garam masala for extra flavor. Serve hot with fresh naan and chutney. Enjoy!

More Karahi Recipes

Karahi Murgh
Dahi Chicken Karahi
Beef White Karahi

Perfect Recipe For Dawat Menu

In homes where Dawat happens a lot and if you like having guests over like me, Seekh Kabab Karahi is a great pick. It has tasty kababs and yummy curry that people really like. It also looks nice on the table and can be made ahead of time, so you don’t have to rush cooking during the party.

Plus, it’s a filling meal that makes guests happy and full. The best part is, it’s easy to prepare, tasty to eat, and sure to impress your friends and family at gatherings that satisfies both meat lovers and fans of spicy gravies, making it a must-try if you are looking to make something unique for your Dawat menus.

Special Instructions

• If you’re using frozen Kabab, remember to defrost them properly before cooking. Defrosting ensures they keep their flavor and texture, so they taste just right in your dish.
• Since the Seekh Kababs are already cooked, remember to tweak the cooking time when putting them in the curry. Just add the Kababs near the end of cooking to warm them up without cooking them too much.
• Cut the Kebabs intotwo or three smaller pieces before adding them to the curry. This way, the Kabab will be spread out evenly and won’t fall apart when you mix them into the curry.
• When adding the Kabab to the curry, stir gently to avoid breaking them apart. Carefully add them into the curry and simmer gently on low flame to allow the flavors to blend.

Frequently Asked Question

Can I use store-bought Seekh Kababs for this recipe?

Yes, you can use store-bought Seekh Kabab to save time. Just make sure they are fully cooked before adding them to the gravy.

What can I serve with Seekh Kabab Karahi?

Seekh Kabab Karahi pairs well with naan, roti, or steamed rice. A side of raita or salad can also complement the dish.

Can I make Seekh Kabab Karahi in advance?

Yes, you can prepare the gravy and kababs ahead of time. Just assemble and heat everything together when ready to serve for the best taste.

What is the coal smoking technique, and is it necessary for the recipe?

Coal smoking adds a unique smoky flavor to the dish. It’s optional but recommended for an authentic touch. Alternatively, you can use liquid smoke as a substitute.

Can I make this dish vegetarian?

Yes, you can make a Paneer Karahi by using paneer instead of seekh kababs. Adjust cooking times accordingly.

How long does it take to prepare Seekh Kabab Karahi from start to finish?

The preparation and cooking time may vary, but generally it takes about 30-40 minutes to make Seekh Kabab Karahi.