Kebab Karhai 4.83/5 (6)

Kebab Karhai is an Afghani dish which is not so famous in Pakistani restaurants but is now introduced in home cooking. I make this dish quite often for fancy dinner parties and my guests always appreciate it.


For kebab:

  • Green chilies 5-6
  • Onion Small 2
  • Coriander ½ Cup
  • Mint leaves ½ Cup
  • Beef mince ½ kg
  • Egg 1
  • Cumin seeds Roasted & crushed 1 TBS
  • Red chili powder 1 Tsp
  • Whole spice powder 1 Tsp
  • Salt 1 tsp or to taste
  • Ginger garlic paste 1 TBS
  • Oil 2 TBS or as required

For Gravy:

  • Oil ½ Cup
  • Cumin seeds 1 & ½ TBS
  • Onion Chopped 1
  • Ginger garlic paste ½ TBS
  • Tomatoes Pureed 2-3
  • Red chili powder 1 Tsp
  • Salt ½ tsp or to taste
  • Turmeric powder ½ tsp
  • Whole spice powder ½ tsp
  • Water ½ Cup
  • Dried fenugreek leaves ½ tsp
  • Green chili for garnishing
  • Coriander for garnishing


  1. In a chopper, add green chilies, onion, coriander and mint leaves, chop well.
  2. Add beef mince, egg, cumin seeds, red chili powder, whole spice powder, salt, ginger garlic paste, chop until well combined and refrigerate for 30 minutes.
  3. Grease your hands with oil and make 24 kebabs of equal sizes.
  4. In frying pan, heat oil and shallow fry kebabs for 2-3 minutes, set aside.
  5. In the wok, add oil, cumin seeds, onion, ginger garlic paste, tomato pureed, red chili powder, salt, turmeric powder, whole spice powder and mix well.
  6. Add water and kebabs, cover and cook on low flame for 20-25 minutes.
  7. Add Kasuri methi, green chili, coriander and put it on simmer for 1-2 minutes and serve. Enjoy!

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