Makhni Handi Kabab Recipe

These amazing Makhni Handi Kababs are a perfect addition to your Eid menu. Enjoy this creamy, flavorful dish with family and friends!

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Ingredients

For Kababs:

• Boneless beef cubes (lean) – 600g
• Gram flour (roasted) – 4 tbsp
• Fried onion – ½ cup
• Green chillies – 3-4
• Himalayan pink salt – 1 tsp (or to taste)
• Garam masala powder – 1 tsp
• Red chilli powder – 1 tsp (or to taste)
• Cumin seeds (roasted & crushed) – 2 tsp
• Turmeric powder – ¼ tsp
• Coriander powder – 1 tsp
• Ginger garlic (crushed) – 1 tbsp
• Fresh coriander (handful)
• Salted butter – 1-2 tbsp
• Cooking oil – 4-5 tbsp

For Gravy:

• Salted butter – 1-2 tbsp
• Cumin seeds – 1 tsp
• Green cardamom – 2
• Cloves – 2-3
• Cinnamon sticks – 2-3
• Chopped onion – 3 medium
• Ginger garlic (crushed) – 1 tbsp
• Green chilli paste – 2 tbsp
• Pureed tomatoes – 3 medium
• Yogurt – ½ cup
• Cream – ½ cup
• Kashmiri red chilli powder – 2 tsp
• Crushed coriander seeds – 2 tsp
• Turmeric powder – ½ tsp
• Crushed red chilli – 1 tsp
• Himalayan pink salt – 1 tsp (or to taste)
• Lemon juice – 2 tsp
• Water – ¼ cup (or as required)
• Additional water – ½ cup (as needed)
• Fresh coriander (chopped) – 1 tbsp
• Salted butter – 50-60g
• Green chillies (julienned) – 2-3
• Ginger (julienned) – 1-inch piece
• Deseeded tomato (diced) – 1 medium
• Diced onion – 1 medium
• Diced capsicum – 1 medium
• Himalayan pink salt (to taste)
• Additional fresh coriander and julienned ginger (for garnish)

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Directions

Prepare Kababs:

1. In a chopper, add beef, roasted gram flour, fried onion, green chillies, pink salt, garam masala powder, red chilli powder, roasted cumin seeds, turmeric powder, coriander powder, crushed ginger garlic, fresh coriander, and butter. Chop until well combined.
2. With greased hands, take a small portion (45g) of the mixture, form kababs of equal size, and create a hole in each using a wooden skewer (makes 15-16 kababs).
3. Heat cooking oil in a wok, and shallow fry the kababs on low flame until golden on all sides. Set aside.

Prepare Gravy:

1. In the same wok, add butter and let it melt.
2. Add cumin seeds, green cardamom, cloves, and cinnamon sticks. Mix well.
3. Add chopped onion and sauté for 1-2 minutes.
4. Add crushed ginger garlic and green chilli paste. Mix well.
5. Add pureed tomatoes, mix, and cook on medium flame for 6-8 minutes.
6. In a bowl, combine yogurt, cream, red chilli powder, crushed coriander seeds, turmeric powder, crushed red chilli, pink salt, and lemon juice. Whisk well.
7. Add this spiced yogurt mixture to the wok, mix, and add ¼ cup of water. Cover and cook on low flame for 8-10 minutes.
8. Add additional water if necessary and mix well.
9. Add the fried kababs, mix, cover, and cook on low flame for 15-20 minutes.
10. Add fresh coriander and mix well.

For Sautéed Vegetables:

1. In a separate pan, melt butter and add green chillies, julienned ginger, diced tomato, onion, and capsicum. Add a pinch of pink salt.
2. Sauté for about a minute, then add to the wok with kababs and gravy.

Final Garnish and Serve:

• Garnish with julienned ginger and fresh coriander. Serve hot and enjoy!