Imported from Instagram

Easy Malai Seekh Kabab Gravy

Name: Easy Malai Seekh Kabab Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 500 g Chicken cubes (The OCR reads “CUBES 500g”; the exact ingredient name is partially obscured and may refer to the kabab mixture.); 2 inch piece Ginger (Grated and squeezed, according to the visible text.); Raw paste (The frame shows “KACHA (RAW PASTE” but the ingredient is cut off and cannot be identified reliably.); 0.5 tsp Red chili powder (Or to taste.); Cumin seeds (Quantity is not legible in the OCR.); 1 tsp Garam masala; 1 tbsp Fresh mint leaves (The frame shows “PODINA (FRESH …) 1 TBS”; preparation is unclear.); Fresh coriander (Add as required; the quantity is partially obscured and appears to include “41 OR AS REQUIRED.”); 1 Onion (Cut into thick slices.); 1 Capsicum (Cut into thick slices.); Cooking oil (Used to grease hands and for frying; quantity is not visible.); Cloves (Whole cloves are shown in the gravy spice sequence; quantity is not legible.); Bay leaves (Shown as “TEZ PATTA”; quantity is not visible.); Green cardamom powder (The frame reads “EL ELAICHI POWDER”; quantity is not legible.); Salt (Add as required; the visible text is incomplete.)

Recipe by Food Fusion @foodfusionpk · Instagram

Imported by Mahira Zahid on SeeMeCook

A creamy, flavorful gravy preparation for malai seekh kababs, made with sautéed onion and capsicum, whole spices, and aromatic herbs. The available frame text is incomplete, so several quantities and finishing details are uncertain.

4 servings45 minSouth Asian

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Ingredients

500 g Chicken cubes (The OCR reads “CUBES 500g”; the exact ingredient name is partially obscured and may refer to the kabab mixture.)
2 inch piece Ginger (Grated and squeezed, according to the visible text.)
Raw paste (The frame shows “KACHA (RAW PASTE” but the ingredient is cut off and cannot be identified reliably.)
0.5 tsp Red chili powder (Or to taste.)
Cumin seeds (Quantity is not legible in the OCR.)
1 tsp Garam masala
1 tbsp Fresh mint leaves (The frame shows “PODINA (FRESH …) 1 TBS”; preparation is unclear.)
Fresh coriander (Add as required; the quantity is partially obscured and appears to include “41 OR AS REQUIRED.”)
1 Onion (Cut into thick slices.)
1 Capsicum (Cut into thick slices.)
Cooking oil (Used to grease hands and for frying; quantity is not visible.)
Cloves (Whole cloves are shown in the gravy spice sequence; quantity is not legible.)
Bay leaves (Shown as “TEZ PATTA”; quantity is not visible.)
Green cardamom powder (The frame reads “EL ELAICHI POWDER”; quantity is not legible.)
Salt (Add as required; the visible text is incomplete.)

Steps

1
Grate and squeeze the ginger. Combine it with the partially obscured raw paste, red chili powder, cumin seeds, garam masala, fresh mint, and fresh coriander. Chop the mixture well.
2
Grease your hands with oil and shape the prepared mixture into seekh kababs. The exact shaping instructions are not legible in the available frames.
3
Cut the onion and capsicum into thick slices.
4
Sauté the sliced onion and capsicum for 1–2 minutes.
5
Fry the kababs over a medium flame until lightly browned. The available text does not specify whether this is done in the same pan or separately.
6
Add cumin seeds, cloves, and bay leaves, then mix well.
7
Add the remaining visible gravy seasonings, including red chili powder, green cardamom powder, and salt as required. Mix well and cook for 2–3 minutes.
8
The final gravy and kabab assembly instructions are not readable in the supplied frame text; stop here rather than infer unsupported cooking details.

Notes

The OCR contains substantial gaps: the exact kabab base, the unidentified “raw paste,” quantities for most spices, the gravy liquid or cream component, and the final assembly/cooking instructions are not visible. This extraction should not be treated as a complete reproducible recipe without clearer screenshots or the original recipe text.