Super soft, with a delicious creamy gravy.
1 kg beef mince
1 large onion, grated, water pressed out
1 tbslp ginger garlic paste
150 ml cream
1 tsp or to taste salt
4 tblsp gola kabab masala *
2 green chillies
1tsp zeera powder
1tsp dhania powder
For gravy
1/2 cup unsalted kajus. If using salted, adjust salt in gravy accordingly
1 large onion
2-3 green chillies
50 ml cream
2 tblsp butter
1 cup dahi
Salt to taste
1 tsp of the gola kabab masala
Red chilli flakes to taste
1/4 tsp haldi
The kababs:
Mix all dry spices with the cream
Crush/grind the chillies and garlic
Grind the beef mince in the processor, till super soft
Add the spice mix and ginger garlic etc
Mix well. Cover and rest
The gravy
Fry off the roughly chopped onions and chillies with the kajus in a little oil
Once the kajus start turning brown, remove. Be careful to not burn them!
Once slightly cooled, grind them to a smooth paste with a little water
In the same pan, add this puree back and saute, adding a little water as it cooks to avoid burning- Once the oil separates, add the spices and saute on low heat, immediately add the whipped dahi and bhunofy till its a good gravy.
Add water as per your taste, how thick u like the gravy.
Cover and set aside
Make small oblong kababs, you can skewer them if you like them thinner but traditionally they’re not skewered.
Fry them in batches in shallow oil and set aside
Once all done, add them to the gravy. Use around half a glass water (or more) to create a thinner gravy to coat all kababs.
Cover and cook on low heat, turn once or twice. The oil should separate and the gravy should look smooth. If you must adjust spices, use a little hot water to mix the extra spices in and pour over. Re-cook, to even out.
Once done, put the cream and butter in and cover. Let the heat melt the butter. Mix once before serving.
Gola Kabab Masala
1 tablespoon each of:
- White cumin (safaid zeera)
- Tailed Pepper / Cubeba (kababcheeni)
- Coriander (dhania)
1/2 tablespoon black cumin (black zeera)
3-4 pieces of nutmeg (jawetri)
A small piece of mace (jaiphal)
4-5 green cardamoms (elaichis)
5 cloves (laung)
2 long peppers
Instructions:
- Dry roast all the ingredients slowly on low heat.
- Once cooled, grind them and store in an airtight container.
ZAMAA 