Reshmi Kabab Recipe

Name: Reshmi Kabab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 kg minced beef; 1 teaspoon kashmiri chili powder; 2 tablespoons fresh coriander leaves, chopped; 3 green chilies, chopped; ½ cup onion paste; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 teaspoon allspice; 1 teaspoon black pepper; 2 tablespoons raw papaya paste; 2 eggs; 2 slices bread; oil, to fry; salt

Servings: persons

1 kg minced beef
1 teaspoon kashmiri chili powder
2 tablespoons fresh coriander leaves, chopped
3 green chilies, chopped
½ cup onion paste
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon allspice
1 teaspoon black pepper
2 tablespoons raw papaya paste
2 eggs
2 slices bread
oil, to fry
salt

1
Mix well all the spices, coriander, green chillies, bread and eggs in the minced beef.
2
Make elongated kebabs, deep fry them.
3
Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs.
4
Put the heated charcoal over the bread pieces and pour a few drops of oil over it.
5
As soon as smoke starts coming out, cover the dish.
6
The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it.
7
Remove the bread and charcoal piece before serving.
8
Garnish with chopped coriander leaves to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg minced beef, 1 teaspoon kashmiri chili powder, 2 tablespoons fresh coriander leaves, chopped, 3 green chilies, chopped, and more.

Yes, Reshmi Kabab falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Reshmi Kabab

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