Seekh Kabab Gravy Recipe | Restaurant Style Kabab Masala | Pakistani kabab Curry

Soft and juicy seekh kababs served in a rich, spicy onion-tomato gravy — this Pakistani-style Kabab Curry is perfect with naan or rice! A full-flavored meal your family will love ❤️ Ground Masala (Use in Kababs & Gravy): Sabut Dhania (Whole Coriander) – 2 tbsp Zeera (Cumin) – 2 tbsp Green Elaichi (Cardamom) – 4 Kaju (Cashews) – 10 Sabut Kali Mirch (Black Peppercorns) – 1 tsp Dry roast all the ingredients on low flame, then grind into a powder. Store in an airtight jar. Use 2 tsp for kababs, and the rest for gravy. Ingredients for Seekh Kababs (Makes 18 Kababs): Beef / Mutton Qeema – ½ kg Onion – 1 large (chopped) Green Chillies – 4–5 Salt – ½ tsp Turmeric Powder – ½ tsp Red Chilli Powder – 1 tsp Dhania (Coriander) Powder – 2 tsp Garam Masala – 1 tsp Cumin Powder – 1 tsp Ginger Garlic Paste – 1 tbsp Ground Masala – 2 tsp (see below) 👉 Grind all these ingredients together to prepare the kabab mixture. Shape into kababs and set aside. For Gravy: Onions – 2 large (chopped) Salt – 1 tsp (adjust to taste) Red Chilli Powder – 2 tsp Turmeric Powder – ½ tsp Dhania Powder – 2 tsp Garam Masala – 1 tsp Tomato Puree – 1 cup Oil – 2 big tbsp Yogurt – ½ cup (whisked) Long (Cloves) – 4 Green Elaichi – 4 Darchini (Cinnamon Sticks) – 2 pieces Kali Mirch (Whole Black Pepper) – 6–8 Ginger Garlic Paste – 1 tbsp Ground Masala – 2 tbsp Water – ½ cup Fresh Coriander – for garnish 📌 Watch the full video for step-by-step cooking and tips! 👍 Don't forget to LIKE, COMMENT, and SUBSCRIBE for more authentic Pakistani recipes!