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Kache Keema Kabab | Keema Kabab || How to Make Kacha Keema Kabab with step-by-step photos
Kache Keema Kabab is known as a traditional, tasty kabab that originates from Mughal cooking. It tastes a bit spicy and delicious, along with a soft and moist kabab. I have learned from my mother that she used to make it at any special event or Eid al-Adha as well. But here I did some variations to make each keema kabab amazing.
My mother used to make it at Eid al-Adha, and I learned also from her.
This kabab can be prepared with any type of mince., I used beef mince to make it. Additionally, it can be served with paratha, bread slices, and can even be given to the kids' tiffin boxes with ketchup, healthy and yummy lunch boxes that your kids always love to have.
You can also make a sandwich, roll paratha, and bun burgers from this kebab. Main ingredients are minced, roasted chickpeas, onion, and ginger garlic paste, so let's go ahead to know how to make kache keema kabab.
Tips:
- To prepare kache keema kabab, always use fine mince
- Beef and lamb mince is best for making kache keema kabab
To prepare kache keema kabab, wash the keema in a strainer under running water and set it aside
Take all ingredients and prepare all the veggies.s
Fry the onion slices and make them crumble. Set aside.
Note, if you do not have roasted chickpeas, then you can use gram flour instead. Heat the pan and slightly roast the gram flour on low-medium heat.
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Put washed and squeezed keema into the bowl, then add ginger, garlic, and papaya paste, and combine lemon juice and roasted powder.
Put all dried spices in the eema, then add grated and fried onions to the keema.
Add crushed coriander, black peppercorn, and green spices along with basic garam masala.
Lastly, add butter or margarine, and mix the keema mixture very well.l
Start kneading for around 10 minutes as a soft dough, cover it with any lid or cling wrap, and rest it for about an hour. Keepkeep in the fridge.
Start kneading for around 10 minutes as a soft dough, cover it with any lid or cling wrap, and rest it for about an hour. Keepkeep in the fridge.
Divide the equal portions of the keema dough and take one portion and flatten it between palms, then shape it into a medium kebab and place it on the tray/plate.
Repeat the same process with the remaining Kacha keema kebabs.
Heat the oil/ghee in the Tawa/skillet or pan and fry the kebab, fry each side for 3-4 minutes on medium flame,e then flip the kababs, fry them from another side till they turn brown in color.
Kache keema kabab is a traditional, tasty kabab originating from Mughal cuisine. It tastes a bit spicy and delicious, along with a soft and moist kaba.b
Ingredients:
- 400g, finely minced without fat beef/mutton
- 1 large size, grated
- 1 medium size onion fried
- 1 tbsp ginger garlic paste
- 1 cube or tsp, papaya paste/tenderizer meat
- 1 ½ tsp, crushed black peppercorns
- 1 tbsp crushed coriander seeds
- ½ cup, fresh coriander leaves
- 3-4 green chilies
- Salt to taste
- 1 tbsp crushed red chili flakes
- 2 medium-sized lemons, lemon juice
- 2 tbsp, toasted chickpea powder
- 50g, margarine/butter
- 1 tsp, basic garam masala
- 100g of ghee/oil for frying
How to make the Kache Keema Kabab?
- Take a mixing bowl, put the mince in the bowl, and then start adding spices.
- First, ginger garlic paste, papaya paste, lemon juice, roasted chickpea powder, crushed red chili, salt, grated and fried onions, crushed coriander seeds, and crushed black pepper, along with basic garam masala, coriander leaves, and green chilies
- Note, make sure that any single drop of water in the keema
- Mix well together by adding margarine or butter
- Keep mixing till everything is incorporated
- Knead it for around 10 minutes as a soft dough, cover the dough, and let it rest for an hour
- Keep it in the refrigerator
- After an hour, ur take the bowl out and make equal portions of dough
- Note,kache keema kabab is always small in size
- Take 1 ball, then shape it into a ball and flatten it between your palms
- Place on a tray, and repeat the same process with all remaining minced dough
- Note, at this stage, you can freeze them also for a month
- Heat the ghee/oil in the skillet/tawa or frying pan
- Shallow fry the kabab
- 3-4 kebabs fry in one batch
- Fry each side for 2-3 minutes, then flip them and the other side till you get a nice golden brown color
- Note, you can also deep fry the kababs
- Transfer the kabab to the serving plate. The kabab is ready to serve
- Kache keema kabab is served with green auce, red sauce, along with andotis, naan
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