Kebab Curry | Video
Flavorful, insanely delicious kebabs simmered in curry sauce. Pair with naan, rice or even pasta!
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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
Serving: 1g | Calories: 227kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 165mg | Fiber: 3g | Sugar: 5g