Kababs. A very big staple in South Asian cuisines. They don’t get as much love as they deserve. Although not as famous as Biryani, they are the constant we can always rely on. Shami Kababs are always hanging out at the back of the freezer ready to be whipped up into a delicious sandwich or snack at a moment’s notice. Seekh Kababs are the delicious addition to any barbecue spread. Karahi Kabab are more exotic and equally amazing as Karahi Chicken. So many different varieties of Kababs and all delicious. Which brings me to the recipe I’m sharing with you all today. A very different but extremely delicious Kabab in Hara Masala. Hara means green in Urdu. These delectable Kababs are smothered in a finger-licking delicious green herb based gravy. The burst of different flavors from cilantro, mint and the kick of heat from the green chilies gives this gravy its name, it’s unique color and it’s deliciousness!

I have so many memories attached to this amazing dish. My Ammi would make this delicious Kabab Masala at least once every two weeks. My Abbu loves to eat gravy-based dishes and so this recipe was my Ammi’s invention to jazz up the humble Kabab with some gravy. And we all loved it! I hope once you make this dish, it will become a staple in your house as well!

Kabab in Hara Masala

Serves: 4-6

Ingredients:

For the Green Chutney:

• 1/2 bunch of green cilantro
• Handful of mint leaves
• 2 cloves of garlic
• 2 green chilies
• 1 inch piece of ginger

Grind everything together in the blender. Pour it in a bowl and keep separately.

For the Kabab:

• 1.5 pounds beef mince
• 1 egg
• 1 piece of toast, soaked in water for 5 mins and then pressed to remove all water. Shred it
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1.5 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 3 tbsp green chutney
• 1 tbsp salt or to taste
• Oil for shallow frying

Mix all the above ingredients together in the beef mince. Knead well for 5 minutes. Make elongated Kababs with slightly wet hands. Shallow fry them in oil till nice and brown on all sides. Take them out in a plate and cover them with aluminum foil while you make the gravy.

For the Hara Masala:

• 1 medium onion
• 2 medium tomatoes
• 3 tbsp oil
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp salt
• 1/4 cup yoghurt, beaten
• Juice of 1/2 lemon
• Cilantro and green chillies, chopped for garnishing

Blend the onion and tomatoes and mix them with the left over chutney. In a deep pan, heat some oil and add the blended chutney mixture. Keep stirring for 6-7 minutes. Add all the spices and yoghurt. Mix well and keep stir frying for 5-6 minutes. You will start to see some oil being separated at the sides. Add in the fried Kababs. Cover the pan and lower the heat. Let this simmer for 10 minutes. Turn off heat squeeze the juice of half lemon. Dish out. Garnish with chopped cilantro and green chillies. Serve hot with Naan or boiled rice.

Enjoy!

With love,

Leena 💕