How to make Bhuna Masala Keema Kabab -

Bhuna masala adds a special flavour to these soya granule kababs.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bhuna Masala, Soya Granules (सोया ग्रैन्यूल्ज़)

Cuisine : Indian

Course : Snacks and Starters


Bhuna Masala Keema Kabab

Bhuna Masala Keema Kabab Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bhuna Masala Keema Kabab Recipe

  • Bhuna Masala 100 grams

  • Soya Granules 2 cups

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Green chilli finely chopped 1

  • Ginger cut into thin long strips and soaked in juice of 1 1 inch

  • Onion finely chopped 1 medium

  • Cornflour/ corn starch 3 tablespoons

  • Juice of 1 lemon

  • Fresh mint leaves finely chopped 2 tablespoons

  • Salt to taste

  • Oil 3-4 tablespoons

  • Fresh mint sprigs for garnish

Method

Step 1

Mix together soya granules, bhuna masala, red chilli powder, garam masala powder, coriander powder, cumin powder, dried mango powder, green chilli, ginger, potatoes, onion and cornstarch in a bowl.

Step 2

Add lemon juice, mint leaves, salt and mix well. Set aside for 5 minutes. Heat oil in a non-stick pan.

Step 3

Divide the soya mixture into equal portions and shape them into balls. Further press them slightly to make kababs.

Step 4

Place the kababs in the pan and shallow-fry, turning sides, till golden and crisp on both the sides. Drain on absorbent paper.

Step 5

Place a few mint sprigs on a serving plate. Transfer the kakabs on the plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.