Recipe for Handi Kabab

Handi Kabab Recipe has its own fun in non-veg. This tasty dish is made by grinding minced meat finely, then frying the masala and then adding fried seekh kebabs to it. This dish tastes delicious with roti, chapati or naan.

Table of Contents

Let’s see the Handi Kabab Recipe

Grind the minced meat finely and mix all the spices like crushed green chillies, green coriander, red chilli powder, turmeric, garam masala, black pepper powder, coriander powder, ginger-garlic paste, finely chopped onions, cumin powder, lemon juice and oil thoroughly.

Make seekh kebabs with the help of a pencil, scale or kebab stick. You can also store the seekh kebabs here. Keep the kebabs in a plate or tray in the deep fridge for some time. When the kebabs become tight, keep them in a ziplock bag or an air tight container in the deep fridge. Take them out 1 hour before you want to make them.

When the oil in the pan is hot, put the kebabs in the oil one by one, brown them on both sides. Do not fry for too long, otherwise the kebabs will become tight.

Make a paste of onion and tomato, add red chilli powder, salt, turmeric, coriander powder, cumin, garam masala and ginger-garlic paste, add water to all these spices and mix it.

Heat oil in the pan on normal temperature and add the masala. Once the masala is fried well, add the kebabs and cook on a low flame for 5 to 7 minutes. Add as much water as you want to make gravy and cook on a low flame for another 8 to 10 minutes. Add green coriander and serve.

Add as much water as you want to prepare gravy and cook on low flame for 8 to 10 minutes more. Add green coriander and serve.