Kabob Masala (kabobs in Tomato Sauce) is a delightful kabob curry served with a tangy sauce. Indulging in curries with naan or fragrant white rice brings me immense joy. While dining out is a treat, the satisfaction of recreating takeout flavors at home is unmatched. This kebab masala recipe is sure to become one of your cherished go-to dishes, providing endless delight each time I prepare it.
Ingredients for kabob masala (kabobs in Tomato Sauce)
Kabobs
I made beef kabobs and used them to make this masala. You can check some of the recipes below. You can also use store-bought minced beef kabob. If you are using one of the recipes, don’t cook them separately.
Tomato sauce
The sauce is creamy, rich, and buttery. I used a can of peeled tomato but you can also use fresh tomatoes or puree to make this sauce.
Spices
For the spices, I used salt, red chili, cumin, and coriander powder along with paprika and garam masala. All the spices cook with tomato sauce and make a tangy and delicious sauce.
Heavy cream
Heavy cream gives this recipe a creamy and rich texture, and cream goes very well with the tomato sauce.
Onion and ginger garlic paste
One small onion along with ginger and garlic paste makes the base of the sauce. Saute everything for a few minutes to release the flavors before adding the spices.
How to serve Kabob masla
Kabob masala happens to be a personal favorite of mine. It is best enjoyed accompanied by steamed white rice and freshly made naan bread. However, other types of bread, such as puri or paratha, also complement this delightful curry. The dish’s subtly tangy flavor enhances its overall appeal.
Kabob Masala
Ingredients
- 10 Beef kebabs Check the recipe or use store bought
- 1 small Onion peeled and thinly sliced
- 1 tsp Cumin seeds
- 3/4 tsp Salt
- 3/4 tsp Red chili
- 3/4 tsp Paprika
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 16 oz Crushed tomatoes
- 1/2 tsp Fenugreek leaves
- 1/4 cup Heavy cream
- 1/2 tsp Garam masala
- 4 tbsp Oil
- Cilantro for garnish
Instructions
- Add oil to a pan, add sliced onions and ginger-garlic paste. Cook for 3-4 minutes over medium heat.
- Add salt, chili powder, cumin powder, coriander powder, turmeric, and paprika. Cook it for 3-4 more minutes. Add a splash of water to prevent the masala from burning.
- Now add a can of crushed tomatoes. Cover and cook for 5 minutes over low heat.
- Now blend the masala with a hand blender or in a regular blender. Add about 1/2 cup of water to the masala.
- Add the masala back to the pot.
- Add your kebabs to the masala, cover, and cook for 10 minutes on low heat.
- Don't stir for the first five minutes. Then gently change the side, and cook for another 5 minutes.
- Sprinkle fenugreek leaves and garam masala.
- Add your heavy cream and stir.
- Garnish with cilantro and serve with rice.