Handi Gola Kabab Recipe

Cooking Directions

• STEP 1.In a bowl, mix together minced meat, ginger-garlic paste, green chilies, coriander leaves, cumin powder, red chili powder, garam masala, and salt.
• STEP 2.Shape the mixture into small balls and set aside.
• STEP 3.Heat oil in a handi or deep pan and add chopped onions. Cook until golden brown.
• STEP 4.Add the marinated meatballs to the handi and cook on low heat for about 20-25 minutes, stirring occasionally.
• STEP 5.Once the meatballs are cooked and the oil separates, add yogurt and cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to use lean minced meat for the kababs to avoid excess oil.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a smoky flavor, you can cook the kababs on a charcoal grill before adding them to the handi.

Storage and Serving

• Leftover Handi Gola Kabab can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kababs in a microwave or on a stovetop before serving.
• Serve the kababs as an appetizer with mint chutney or as a main course with naan or rice.