Kebab curry. There’s no simpler way to upgrade your favorite kebab than with an extra addition of delicious curry sauce. Kebabs simmered in lip-smacking, subtly spiced sauce - this is going to be a guaranteed winner. So good!
Making delicious kebabs and then simmering them in curry might seem daunting, but it’s a sure fire way to impress everyone at the dinner table. We are talking about stellar flavors, from both kebabs and curry sauce. To be exact, it’s flavor bomb!
Kebab curry. Go with your favorite kebab to make this delicious dish. I love seekh kebabs, so I opted for a seekh kebab curry. It’s a simple yet mind blowing combination of kebabs and curry. For ultimate flavor, both kebabs and curry sauce are packed with spices, fresh ginger, garlic and beautiful herbs. I love this curry with naans, parathas, and rice.
Kebab Curry Recipe
Make kebabs - A detailed recipe about making seekh kebabs is already on the blog. But feel free to choose your favorite. When added to the curry, the kebabs will turn moist and tender giving you the best side for your dinner.
Make the curry - Remember fresh ingredients are key in this recipe including ginger, garlic and coriander (cilantro) leaves. Start with sauteing onions followed by ginger and garlic. Stir in spices like ground turmeric, cumin, coriander and red chili powder. Once aromatic, you can add in fresh or canned tomatoes. To make this dish creamy, add in cream. I also like to add a light sprinkle of garam masala and dried fenugreek leaves to accentuate the flavor. Stir in kebabs and coriander (cilantro) leaves for the final flavor touch.
More Easy Curry Recipes:
Kebab Curry | Video
Ingredients
Seekh kebab (or your favorite kebab):
Kebab curry:
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 cup finely chopped onions
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red chili powder
- ½ cup canned diced tomatoes or fresh tomatoes
- ¾ cup heavy cream thickened cream
- 1 teaspoon garam masala
- ½ teaspoon dried fenugreek leaves kasuri methi
- ½ cup chopped coriander cilantro leaves
- Coriander cilantro leaves, to garnish
- Naan or steamed rice to serve
Instructions
- Make seekh kebabs following the recipe instructions. Set aside.
- To the same pan placed over medium-high heat, add oil and ghee.
- Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
- Add minced ginger and garlic. Sauté, stirring, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander and red chili powder. Sauté, stirring, for a few seconds or until aromatic.
- Add tomatoes. Sauté, stirring occasionally, for about 4-5 minutes or until mushy.
- Add cream, garam masala and fenugreek leaves. Stir to combine.
- Add water if the sauce is too thick.
- Bring to a boil.
- Simmer for about 4-5 minutes.
- Add kebabs.
- Sprinkle with coriander (cilantro) leaves. Stir. Cook for another 2-3 minutes.
- Garnish with chopped coriander (cilantro) leaves.
- Serve with naan or rice.
Video
Nutrition
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