Gulawati Kabab Karahi
Description
A rich, melt-in-the-mouth galauti kabab karahi masala featuring ultra-soft kebabs simmered in a spiced tomato-yogurt gravy, infused with aromatic roasted spices, and finished with a smoky charcoal flavor.
Ingredients
For final seasoning / finishing:
Instructions
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Prepare the minced meat mixture with tenderizer spices, shape into kebabs, shallow-fry in oil until golden brown, and set aside on paper towels to drain excess oil.
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In a wide karahi or pan, heat cooking oil and sauté ginger-garlic paste along with initial spices until fragrant.
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Pour in the blended smooth paste of tomatoes, yogurt, fried brown onions, and tomato paste, cooking well until the oil separates from the gravy.
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Add a little water to adjust the gravy consistency, then toss in the chopped tomatoes and onions to give the karahi its authentic chunky texture.
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Carefully place the fried gulawati kebabs into the simmering gravy, taking extreme care not to break them.
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Cover and cook on low heat (dam) for 15-20 minutes until the oil separates on the sides and the kebabs absorb all the rich flavors.
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Sprinkle the finishing spice blend of crushed roasted cumin, coriander, garam masala, and kasuri methi over the karahi, mixing very gently with a light hand.
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Place a piece of hot burning charcoal in a small foil cup in the center of the karahi, add a few drops of oil on it, and cover tightly with a lid for 10 minutes to infuse a smoky barbecue aroma.
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Serve hot and garnish as desired.
Note
- Use a wide, oversized pan or karahi so you can move the ultra-soft galauti kebabs gently without breaking them during cooking.
- Avoid using heavy spoons or vigorous stirring after adding the kebabs; swirl the pan or mix with extreme care.
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