Seekh Kabab Curry Recipe

Kabab Karahi (also known as Seekh Kabab Karahi) is a mouthwatering Pakistani classic that brings together juicy, spiced mince kebabs (seekh kababs) simmered in a rich, flavorful onion-tomato sauce.

Imagine tender, perfectly seasoned kababs made from minced meat (beef, mutton, or chicken) mixed with fresh herbs, ginger, garlic, and bold spices — first fried or grilled until golden and smoky.

Then, they’re gently cooked in a thick, tangy gravy bursting with the natural sweetness of tomatoes, the sharpness of onions, green chilies for that signature heat, and aromatic spices like garam masala, coriander, and cumin.

The result? Every bite is packed with deep, satisfying flavors — the kababs soak up the sauce while staying beautifully juicy!

What makes this dish so special is how quick and easy it is, even when you crave something homemade and restaurant-style.

You don’t need hours in the kitchen — it’s perfect for busy weeknights, weekend feasts, or when guests drop by unexpectedly. The whole family will love it, and cleanup is simple too!

Serve it hot with fresh naan, tandoori roti, or fluffy paratha, plus a side of cooling yogurt raita and a simple salad. One taste, and your plate will be wiped clean — guaranteed! 😋

This hearty, spicy, and comforting kebab curry by Chef Zakir is pure comfort food that never disappoints. Try it once, and it’ll become your new go-to favorite!

Karahi Kabab Recipe

Ingredients

For Kabab

  • ½ kg beef mince (dry mince)
  • 1 onion (sliced)
  • ¼ bunch fresh coriander
  • 1 tbsp garam masala powder
  • 1 tbsp crushed cumin
  • Salt to taste
  • Oil for fry

For Gravy

  • 125 yogurt
  • 2 tomatoes (cubed)
  • 2 onions (sliced)
  • 2 tbsp ginger, garlic paste
  • 1 tbsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp cumin powder
  • 1 tbsp red chili crush
  • Salt to taste
  • Few bay leaves
  • ¼ cup oil

Instructions

For Kabab

  1. Add onion, fresh coriander, salt, cumin, garam masala powder in beef mince, and chop all very finely.
    Take out mince in a bowl.
  2. Keep little oil in small bowl to grease hands.
  3. Make kabab in your required shape.
  4. Medium Heat up oil in pan and shallow fry kabab by turning.

For Gravy

  1. Cook sliced onion in oil. When it change color in golden, add ginger, garlic paste and mix.
  2. Add tomatoes and cook well, when tomatoes come in paste form add all spices. Mix all.
  3. Now include yogurt and bay leaves and cook for 2 minutes.
  4. Add kabab in gravy with ¼ cup water. Cover and cook on slow flame for 2-3 minutes.
  5. Dish out and serve.

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