Shami Kabab Recipe ( Beef Kabab )

Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...  

Shami kabab is a very traditional and popular Pakistani recipe; typically, every household in Pakistan prepares shami kabab. It can be cooked with mutton, beef, lamb, and chicken.

But I prefer to make shami kebab with chicken; the real taste of shami kebab only comes with mutton and beef.

In most houses, shami kebab is made with mince, but I did use beef boti(meat). If you want reader keba,o you will have to make it with small pieces of meat.

Perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, cooked all together in water, and then blended well right after giving it kebab shape; dip it in egg batter, then fry. Egg dipping is an optional choice for you.

                       

I never do it; I simply fry it in the pan and then serve. Shami kebab goes well with paratha, naan, pulao, and biryani. i

Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them, then flip them…and they will not break.

You can do one more variation and trick with shami kebab to bring smoky flavor to the kebab. After blending the kebab meat, burn the charcoal, place one foil or steel bowl in the center of the ground meat, then put coal in it and drizzle some ghee over the charcoal and cover the lid properly. Leave it for 10 minutes so that the smoke can be absorbed properly. 

Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it, so let the go-ahead to learn how to make tasty Shami kababs.

If you have tried this Shami Kababs Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a pot, put beef meat pieces and spices. Stir them well and bring to a boil, then cover the lid and let it cook for about 1/2 hour.

                             

Remove the lid,d then add soaked dal chana; allow it to cook for another 30 minutes.

                    

Keep stirring occasionally till meat and dal are tender before the water dries up. Remove from the flame and let it cool down.

                                

In a food processor, add fresh green spices, chop for 50 seconds, then put he cooked meat to discard all whole spices except a few spices.

                              

Blend them till turnintoo a fine paste. Repeat the same process with all the remaining kebab meat, and take it out in a large bowl/plate. 

                 

If seemed a bit dry,y you can add 1 or 2 eggs and chopped onion into it, then mix them all together.

Divide equal portions of the meat. Take one ball,l flatten it between your palms, ms and  place it on the tray one by .one           

                             

Now place the tawa/frying pan on the stove, add oil/ghe,e heat it, and slide e shami kebabs in the oil/ghee; shallow fry each side for around 3 to 4 minutes, flip the kebabs, and allow to fry another side for 3 to 4 minutes or until nicely golden brown on both sides.

                   

Place all kebabs on a kitchen paper towel.

                  

Now transfer to the serving plate or tray. ay Serve hot with ketchup and sauce.

      

Chicken Potato Cutlets Recipe ( Cutlet Kabab )

                                

Chicken Cutlets | Potato Cutlets || How to Make Chicken Potato Cutlets with step-by-step photos

 

Chicken Potato Cutlets are a quick-fix kind of kabab/cutlet that tastes amazing on its own or in a wrap. A perfect starter to any meal, it is an all-time favorite of everyone. Chicken potato cutlets are delicious and crispy patties that can be made within an hour. These make a great snack/appetizer or a starter for parties or weekend meals.

They go perfectly well even with a cup of tea as an evening snack; these can also be used as patties to make a sandwich or can be stuffed in wraps.

I prepared cutlets of chicken with bones and mashed potatoes along with a few essential seasonings, but you can use boneless chicken meat along with other veggies such as carrot, peas, green chilies, and coriander leaves instead of potatoes.

If you follow the food  combining rules, then it is good to avoid potatoes with chicken, but you can use carrots and peas

So let's get ahead 

                                    

If you have tried these Chicken Cutlets, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil and grate the potatoes in a bowl.        

Soak the bread slices in a little water, and squeeze very well. Keep aside 

Pour water into a saucepan/pot, then put the chicken along with spices.

Bring it to a boil. Cover with the lid till the chicken is tender; drain off the water.

Let it cool down completely. 

Discard the cinnamon stick and separate the chicken meat from the bones, then shred the chicken and keep it aside.

Add all spices and shredded chicken to the mashed potatoes, and mix them well together.

      

Now make kebabs (in your desired shape: round, flattened, oval.

     

Beat an egg well in another bowl, then add black pepper and a pinch of salt, and mix to combine well.

                                     

Heat the oil in the frying pan on medium he.

Dip a cutlet into an egg, then coat with the breadcrumbs, and place all cutlets on a tray/plate.

Shallow fry each side for around 2 minutes, both on low-medium flame, till it turns to light golden color       

Now ready to be served hot
                   

You can serve it with hot spicy ketchup or sauce.

                         

Aloo Kabab Recipe ( Aloo Cutlets )

                                                        

Aloo Kabab Recipe | Aloo Cutlets | Tasty Potato Cutlets with Step-by-Step Photos and Video

Aloo kabab, commonly known as aloo cutlets, is a beloved and flavorful snack that can be enjoyed any time of day. Whether you're looking for a satisfying evening snack, a delightful breakfast, or a savory side dish to complement your lunch or dinner,

These cutlets are versatile and mouth-watering. They also make a fantastic option for kids’ tiffin boxes, ensuring the little ones get a tasty treat.

I’ve explored various delicious variations of my cherished aloo kabab recipe in previous posts, but today, I’m thrilled to share an exciting new version      

For a detailed recipe, watch my video where I explain the steps one by one.

                   

My Latest Aloo Kabab Recipe Video:

An easy and quick recipe for creating these scrumptious cutlets! In this particular iteration of aloo kabab, I’ve kept the ingredients simple, focusing on a few essential seasoning herbs and breadcrumbs that perfectly enhance the flavor without overwhelming the palate. Get ready for my instant aloo kabab recipe!

Can We Store Aloo Kabab for Later Use? 

Absolutely! However, it’s essential to understand how to store them properly. Potatoes are rich in starch, which allows them to retain moisture when frozen. This property means that upon defrosting at room temperature, they can release excess moisture, leading to sogginess.

This can compromise the integrity and texture of the aloo kababs, making them less crispy when fried. For best results, it’s recommended to consume them fresh or store them in an airtight container in the refrigerator for short-term use. 

  

Tips for Perfect Aloo Cutlets:

Choosing the Right Potatoes:

Red potatoes are the ideal choice for making kababs because they have a mild flavor. This subtle taste allows the seasonings and spices to shine through, making them a great base for delicious aloo kababs. If you follow this tip, you'll ensure your cutlets are well-balanced and flavorful!

Boiling Potatoes:

For the best texture, slightly hard-boil the potatoes. This technique ensures that the potatoes are firm enough to hold their shape while being easy to mash.

Binding Agents:

To enhance the flavor and texture of aloo cutlets, consider adding cottage cheese or cheddar cheese as a binding agent. This addition enriches the taste and appeals to kids' palates. However, in this recipe, I've opted for straightforward breadcrumbs to keep it simple.

                            

Avoid Cornstarch:

It's crucial to refrain from adding cornstarch in this recipe, as it can lead to a different texture. Remember, these are kababs, not aloo tikki.

Shallow Frying Technique:

Using a non-stick pan for shallow-frying your aloo kabab is highly recommended. Non-stick pans require less oil compared to traditional frying methods, prohibiting the kababs from sticking, which ensures a beautiful golden crust without excess oiliness.

Egg Coating Option:

I prefer to fry the potato kababs without an egg coating. However, if you enjoy a more decadent texture, you can opt to dip them in beaten egg before frying for an extra crispy exterior. 

Follow this enhanced guide, and you’ll be well on your way to creating irresistible aloo kababs that are sure to delight family and friends alike!

                      

You might like this:

arbi fry

Gobi Aloo

Pulao kabab

Peshawari chapli kabab

Lebanese Kabab 

Have you tried Potato Kababs? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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How to Make Aloo Kabab?

1st step:

Begin by preparing a pot with 1 liter of water and add 1 teaspoon of salt. Place it on the stove over high heat and bring the water to a rolling boil. Once the water is boiling, carefully add the potatoes.

You can choose to leave the skins on or peel them beforehand, depending on your preference. Boil the potatoes for approximately 15 minutes, adjusting the time based on the type and size of the potatoes you are using.

                 

To check if the potatoes are cooked, insert a fork into one of them to see if it is tender. If the fork goes in easily, they are ready. Turn off the flame, carefully remove the potatoes from the boiling water, and allow them to cool completely

                      

If you boil unpeeled potatoes, once cool, peel the skins off. Next, finely chop fresh coriander leaves and green chilies to add flavor. 

                           

2nd step:

In a large mixing bowl, mash or grate the cooled potatoes until they are smooth and lump-free. Add a mix of seasonings to the mashed potatoes: a pinch of salt, 1-2 teaspoons of chaat masala powder, a sprinkle of black pepper powder, 1 teaspoon of garlic powder, ½ teaspoon of mustard powder, and a pinch of chili flakes to taste. 

                  

Gently combine the potato mixture with the spices until well incorporated, ensuring even distribution of flavors. To add texture, fold in approximately ½ cup of breadcrumbs along with the chopped coriander and green chilies.

Mix well until a cohesive dough forms. At this stage, taste the mixture and adjust the spices as desired, adding more for extra heat if you prefer.

                                       

3rd step:

Divide the mixture into equal portions and shape them according to your preference: round, oval, or square. You can use a mold for precise shapes or simply use your hands for a more rustic look. Aim for a thickness of about ½ inch for even cooking.

                                              

4th Step:

In a medium-sized mixing bowl, crack one egg and add a pinch of salt and freshly crushed black pepper (about ¼ teaspoon). If you don’t have a pepper grinder,

You can use a mortar and pestle to crush the peppercorns for the freshest flavor.

               

 5th Step:

In a frying pan, drizzle a generous amount of cooking oil (about 3-4 tablespoons) and heat it over medium heat until hot. Dip each aloo cutlet into the egg mixture, allowing any excess to drip off before gently placing the kababs into the hot oil. 

                                   

Fry them in batches to avoid overcrowding the pan, cooking each aloo kabab until they are crispy and golden brown on both sides, about 3-4 minutes per side

                 

Once cooked, transfer the kababs onto a kitchen towel to absorb any excess oil.

                         

Final Step:

Serve the aloo kababs hot, accompanied by your favorite condiments such as ketchup and chutney for dipping. Enjoy your delicious homemade snack!