Description
Beef Shami Kabab is a flavorful and juicy snack made with tender boneless beef, soaked chana dal, aromatic whole spices, and fresh herbs. Cooked in an Instant Pot for enhanced taste and tenderness, these kababs are crisp on the outside and melt-in-the-mouth soft inside. Ideal as a starter or snack, they can be prepared in advance, frozen, and fried whenever you crave a delicious treat.
Ingredients
Scale
Whole Spices
- 1 ½ tsp black peppercorns
- 1 ½ tsp coriander seeds
- 1 ½ tsp cumin seeds
- 1 black cardamom
- 6 cloves
- 1 inch cinnamon stick
- 2 green cardamom
- 1 bay leaf
Main Ingredients
- 1 kg boneless beef chunks (stew cut)
- 2 tbsp ginger garlic paste
- 250 grams chana dal (soaked overnight or at least 4-6 hours)
- 1 small red onion (roughly chopped)
- 2 tsp chilli flakes
- ¼ tsp turmeric powder (optional)
- ¾ cup water
- Salt to taste
- 1 tbsp garam masala
- ½ cup fresh coriander leaves
- ½ cup fresh mint leaves
- 8 to 10 green chillies
- 1 small red onion (optional, for garnish or mixing)
- Cooking oil (for frying)
- 1 egg (optional, for binding)
Instructions
- Toast Spices: In a dry pan over medium heat, toast black peppercorns, coriander seeds, cumin seeds, black cardamom, cloves, cinnamon stick, green cardamom, and bay leaf until fragrant. Set aside to cool.
- Cook Beef and Dal in Instant Pot: Add the boneless beef chunks, soaked chana dal, roughly chopped red onion, ginger garlic paste, turmeric powder (optional), chilli flakes, salt, and toasted spices to the Instant Pot. Pour in ¾ cup water, secure the lid, and cook under high pressure for 35 minutes. Allow natural pressure release after cooking.
- Grind the Mixture: Once cooked, transfer the beef and dal mixture to a food processor. Add garam masala, fresh coriander leaves, fresh mint leaves, green chillies, and the optional small red onion. Pulse to form a smooth, thick paste.
- Form Kababs: If desired, beat the egg and mix it into the paste to aid binding. Shape the mixture into small, round patties approximately 2 inches in diameter and about ½ inch thick.
- Fry Kababs: Heat cooking oil in a shallow frying pan over medium heat. Fry the kababs in batches until golden brown and crispy on both sides, approximately 3-4 minutes per side. Drain on paper towels to remove excess oil.
- Serve: Serve the Beef Shami Kababs hot with chutney, mint sauce, or your preferred dip as a snack or appetizer.
Notes
- Soaking chana dal overnight or at least 4-6 hours helps in faster cooking and softer kababs.
- Ginger garlic paste adds essential flavor but can be made fresh or store-bought.
- Adjust chilli flakes according to spice preference.
- Adding egg is optional but helps the kababs hold their shape better while frying.
- You can freeze uncooked or cooked kababs and fry them directly from frozen for a quick snack later.
Nutrition
- Serving Size: 1 kabab
- Calories: 85 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
