Bakery Style Reshaydar Shami Kabab without Chopper – Make & Freeze

Make best Reshaydar bakery style shami kabab without chopper or any fancy tools. Make and freeze before Ramazan. #happycookingtoyou #foodfusion #Shamikabab #shamikababrecipe #foodfusion #ramadanrecipes

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-Water 1 litre

-Boneless beef 500g

-Adrak (Ginger) 1 inch piece

-Lehsan (Garlic) cloves 6-7

-Sabut dhania (Coriander seeds) 1 tbs

-Sabut lal mirch (Button red chillies) 10-11

-Badi elaichi (Black cardamom) 2-3

-Zeera (Cumin seeds) 1 tbs

-Darchini (Cinnamon stick) large 1

-Himalayan pink salt 1 tsp or to taste

-Pyaz (Onion) sliced 1 medium

-Chana daal (Split bengal gram) 250g (soaked overnight)

-Lal mirch powder (Red chilli powder) 1 tsp or to taste

-Garam masala powder 2 tsp

-Haldi powder (Turmeric powder) ½ tsp

-Himalayan pink salt 1 tsp or to taste

-Hari mirch (Green chilli) chopped 1 tbs

-Hara dhania (Fresh coriander) chopped handful

-Podina (Mint leaves) chopped handful

-Anday (Eggs) 2

-Cooking oil for frying



-In a wok,add water,beef,ginger,garlic,coriander seeds,button red chillies,black cardamom,cumin seeds, cinnamon stick,pink salt,onion,mix well & bring it to boil,cover & cook on medium low flame until meat is 50% done (30 minutes).

-Remove & discard whole spices.

-Add split bengal gram & mix well,cover & cook on medium low flame until tender & water dries up (40-50 minutes).

-Remove from flame & mash well with the help of masher.

-Add red chilli powder,garam masala powder,turmeric powder,pink salt,green chilli,fresh coriander,mint leaves,mix well & knead to combine.

-Take a mixture (50g) & make kabab of equal sizes.

-Can be stored in an airtight container for up to 3 months in freezer.

-In a bowl,add eggs & whisk well until foamy.

-In frying pan,heat cooking oil,dip kabab in whisked egg mixture & fry on medium flame from both sides until golden brown (makes 20-22).


Recipe By: Seema Hanif

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