Kebab Masala with Homemade Puri

I’ve been meaning to make kebab masala for so long. I’d always liked the sound of it…soft, succulent kebabs smothered in a rich spicy tomato gravy.

Easy, comforting, and packed with flavor!

Made using fresh herbs, garam masala, fenugreek leaves; this is a true South Eastern feast. And what’s better than to enjoy it with some good ole puris.

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

What I love most about this kebab masala is how quick it is to put together.

It has two steps to it;

  1. The kebabs

  2. The masala

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

You start off by making the kebab mix, shaping it, and then shallow frying till golden brown. Set aside.

Next you make the masala; everything cooked together till onions and tomatoes mush up. I did end up grinding the whole mixture just because I don’t like bits of onion in my gravy. It’s up to you though. You can leave it as it is or grind it till smooth like I did.

Lastly, add the fried kebabs to the masala and let it simmer on low heat till kebabs are cooked all the way through. Garnish with fresh coriander and serve with puris, and voila, you’ve got a sumptuous dinner ready in no time!

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

And now the Puris.

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Would you believe me if I told you that these puris too take NO time at all to make and devour?

I got the idea of making them halfway through while I was frying the kebabs. I just mixed together all the dough ingredients, kneaded it for a few minutes and let the dough rest for round 20 minutes. Then made balls and rolled them till very thin, fried in very very hot oil.

A few tips to keep in mind while making puris:

  • The dough must be kneaded to a hard consistency. Don’t be tempted to add in more water

  • Yogurt helps in making soft puris, so don’t skip it

  • Oil for frying must be Hot. Very very hot

And that’s it! Soft, flaky homemade puris ready in no time at all.

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

This will make for a perfect Sunday brunch meal. Make this for your family tomorrow and remember me in your prayers. 🙂

Gola Kebab Masala with Homemade Puri

Serves: 6-8
Ingredients:
For Kebabs:
  • 500g lean beef mince
  • 1 small onion, chopped
  • 1 small bunch coriander leaves, chopped
  • 3 green chillies, chopped
  • 1 slice white bread soaked in milk
  • 1 beaten egg
  • 2 Tbsp. gram flour/ chickpea flour, roasted lightly
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1/2 tsp. black pepper powder
  • 1/2 tsp. cumin powder
  • ½ tsp. Shan Karhai Masala, optional
  • ½ tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1 tsp. salt
For Masala/Gravy:

 

  • 3 medium onions, chopped finely
  • 1/4 cup oil
  • 5 small fresh tomatoes, sliced
  • 1/4 cup yoghurt
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1 Tbsp. tomato paste
  • 1 tsp. red chilli powder
  • 1 green chilli
  • 1/2 tsp. cumin seeds
  • 1 cinnamon stick
  • 1 cardamom pod
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. sugar
  • 1 tsp. garam masala
  • 1 tsp. dried fenugreek leaves
  • 1 tsp. salt, or to taste
  • Fresh coriander for garnishing
For Puris:
  • 2 cup all-purpose flour
  • 3 Tbsp. yoghurt
  • 3 Tbsp. oil
  • 1 tsp. salt
  • pinch of baking powder
  • a little bit of warm milk and water for kneading
  • oil for deep frying
Directions:
For the Kebabs
Place the onion, coriander, ginger, garlic and chillies in a grinder and grind until smooth.  Add this to the minced meat in a large bowl along with all the rest of the ingredients.
Mix well with your hands for about 3-5 minutes until everything is very well combined. Cover the bowl with cling film and refrigerate for about 30 minutes.
Shape the kebabs like small balls, make sure they are very smooth, and then lightly shallow fry, just for a couple of minutes on each side till golden brown. Drain and set aside.
For the Masala/Gravy
Heat oil in a pan. Fry the onions till golden brown, then add the cumin seeds, cinnamon and cardamom. Fry. Then add the tomatoes and the ginger garlic paste. Mix well. Add in the tomato paste, a little bit of water, and the sugar, salt, cumin, chilli, turmeric and coriander powders Cook together until the oil is released from the sides. Then add the yogurt and the green chilli. Mix and let it cook on low heat until the gravy is thick.
Next, add ½ cup water and allow to simmer. Gently add in the kebabs and cook on low heat for 10 minutes. Every once in a while, open the lid and gently swirl everything together so that the gravy coats the kebabs and they get turned over so that they may cook evenly on all sides.
Once the kebabs are fully cooked, add the garam masala and the dried fenugreek, garnish with coriander and serve hot puris!
For the puris
In a large bowl, mix together the flour, baking powder, salt, yogurt and oil. Gradually add in the warm water/milk mix and knead till a hard ball comes to form. Let it sit, covered with a kitchen towel, for about 20 minutes, and then divide the dough into 10-12 pieces. Roll each one out till thin.
Heat your oil, make sure it’s quite hot. Put in a puri in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
Gently press down on the puri with the back of a wooden spoon or spatula, and you will see it start to puff up. Flip the puri over and cook the other side until golden brown.

 

Notes:
For a smoother gravy, blend it before adding the water and kebabs. Make sure the masala is cool before you blend it.

 

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

Karhai Qeema

This time around sehri is receiving the foodie-attention it deserves.

So I decided to add to the yumminess that is the early morn, sleep-eyed meal.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

 

Everyone can attest to the fact that it is very hard to eat anything at 3 am (esp if you have to be woken by a dozen alarms and missed bells like me). But sehri is an essential part of Ramadan and we all must do our part on the dining table.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

Here I am sharing one of my favorite things to eat at sehri… Qeema with hot, flaky parathas!

 

 

I know how much you guys love the Chicken Karhai recipe I posted a while ago, and so now I present to you, a spin-off on the traditional version!

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

 

This version is spicy, smoky, and very very yummy. The ground beef can be subbed with minced chicken too, if big animals eek you out.

You can make it before bed and then enjoy it in sehri the next morning.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

No paratha recipe though, I’m sorry. They are courtesy of my mom. (I’m hopeless when it comes to rotis or parathas.) You’ll have to rely on your respective mothers and cooks for those too.

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.

Hey hey. While you’re at it, make some mint chutney too.

Qeema Karhai + Parathas + Mint Chutney = Heavenlyyyy!

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Do something different for sehri this Ramzan. Try this Karhai.

Karhai Qeema

Prep Time: 10 minutes                                                                                   Serves 6-8
Cook Time: 45 minutes
Ingredients:
¼ cup cooking oil
2 medium sized onions, sliced
1 Tablespoon ginger garlic paste, heaped
4 medium size fresh tomatoes, sliced thinly
½ kilo ground beef
2 teaspoon red chili powder, leveled
1 ½ teaspoon salt, leveled
2 teaspoon ground cumin (Zeera powder), leveled
2 teaspoon ground coriander seeds (Dhunia powder), leveled
4-6 green chilies, sliced
Water
Fresh coriander leaves
Ginger, julienned
Directions:
In a pan heat the oil. Fry the onions till golden brown.
Add the ginger-garlic paste and the sliced tomatoes. Mix well.
When the oil appears on the surface, add the ground beef. Cook on high heat, mixing continuously till the beef changes color. Add a little water along with the salt, red chilli powder, ground cumin and coriander powder. Mix well. Add 1 cup water and cover the pan with a lid. Leave to cook on low heat till beef is fully cooked, around 45 minutes. If there is still a lot of water, crank up the heat, and cook uncovered till water dries.
Then add the green chilies, and mix.
Garnish with fresh coriander leaves and julienned ginger.
Serve hot with parathas.
Notes:
·         Giving this Qeema a smoke of coals in the end will take this Karhai to a whole new level.
·         For all those who don’t know, Qeema = Ground Beef

 

Karhai Qeema + Parathas + Mint Chutney = spicy, smoky, and very very yummy.