How to make melt-in-the-mouth Shaami Kabab at home

Soft, spiced mince-and-dal patties with a crisp coat: the classic Mumbai iftar kabab, made the way the recipe on our pouch tells it.

Every Shahi Masala pouch carries its own tried-and-tested recipe on the back, written in English, Hindi and Urdu. Here it is in full, with a few notes from our kitchen.

At a glance

Cook time: 35 min · Serves: 7-8 · Pouch: 40g

Ingredients

• Mince (keema) 750 g
• Garlic, peeled, 15 to 20 cloves
• 1 onion, chopped
• Chana dal (split Bengal gram) 150 g, soaked
• 1 pouch Shahi Shaami Kabab Masala

Method

1. Wash the mince and add the garlic, onion, chana dal and Shahi Shaami Kabab Masala with 2 cups of water; cook it.
2. Grind the cooked ingredients and shape into patties (tikki).
3. Coat with 'butter ka chura' (crumbs) and egg, and fry.

Tips from the Shahi kitchen

• Measure the meat as the pouch suggests: the blend is balanced for that quantity.
• Taste before adding extra salt; the masala is already seasoned.
• Store the opened pouch airtight, in a cool and dry place.

Order Shahi Shaami Kabab Masala as a single pouch, a Pack of 6 or a Pack of 12.