by Muhammad Usama
Gola kabab masala is a special recipe in Pakistan. It is popular all across South Asia. There are three different words in the title: the one is Gola which is an Urdu word that means shindig or round-like shape while the other word is kabab this is also an Urdu language word and we all know that kabab is a separate dish which is made on the charcoal or grilled cook and the last one is masala, the word masala has two different meanings but here the word masala means gravy. So, the combination of these words makes a very tasteful and delightful dish. This dish is mostly available at many local restaurants and hotels like dhabas. In Pakistan, housewife makes this dish once or twice a week and they enjoyed its delightful taste. As I say that it is easily available on Pakistani streets and has some variations. The aroma and fragrance of this dish are mouthwatering and delightful, so today I will show how to cook this delightful recipe in a very easy way by following these easy steps of a recipe you can make at your own home.
Origin and History
Every dish should include origin and history in their cuisine’s introductory part with their respective cuisine’s tradition this is the most important part of any cuisine. So, when we talk about the origin of this dish (Gola Kabab Masala/Gravy) is originated from the Indian Subcontinent and first introduced by the Indian Chef who belongs to the eastern part of India. Mughlai cuisine is the collection of all desi foods and local cuisines that most of the Asian dishes are belong to the Mughlai family and it is located in India. So, the Gola Kabab Masala/Gravy is also a part of Mughlai Cuisines. Further, it becomes popular with the passage of time all across Asian countries.
Serving is also the most important section of any dish or cuisine. As when we talk about the serving of Gola Kabab Masala, it can be served with boiled rice, hot chapatti, and nan (which is made from sourdough), I mainly refer that this dish is doubled in taste when you eat it with hot serving Nan or Sourdough or homemade chapatti. So, you can serve it with your family and your loved ones.
- (Allspice) 6-8
- (Long pepper) 3
- (Mace) ½ tsp
- (Caraway seeds) 1 tsp
- (Nutmeg) ½ tsp
- (Cumin seeds) ½ tbs
- (Coriander seeds) ½ tbs
- (Beef mince) with fat ½ kg
- (Ginger garlic paste) 1 tbs
- (Raw papaya) paste ½ tbs
- (Onion) fried 2 tbs
- (Salt) ½ tsp or to taste
- (Green chilies) chopped 2 tbs
- (Spice mix) 1 tbs
- Oil 2 tbs
- Oil ½ Cup
- (Onion) chopped 1 large
- (Tomatoes) chopped 1 medium
- (Red chili powder) 1 & ½ tsp or to taste
- (Salt) 1 tsp or to taste
- (Water) 2 tbs if required
- (Yogurt) 3 tbs
- (Water) ½ Cup
- Garam masala powder ½ tsp
- (Fresh coriander)
- At start we need to prepare Masala or Gravy.
- First we need to take a Medium-size frying pan adding 6 to 8 allspice, 3 long peppers, ½ mace, and 1 tsp of caraway seeds, half tsp of nutmeg, cumin seeds and coriander seeds into the pan
- Now after adding these ingredients roast it until its fragrant then leave it to cool.
- When it become cold or at room temperature add these roasted ingredients into the grinder and grind it well into the form of powder.
- Now our Gola Kabab Masala is about to ready.
- Now its time to make beef kababs, take a beef mince with fat add it into the chopper, then add ginger garlic paste, raw papaya paste, fried onion, salt to taste, chopped green chilies and 1 tsp of prepared Gola Kabab Masala into the chopper.
- Chop it well until they will well combine.
Making Gola Kababs:
- Make 10 to 15 Gola Kabab with your hands.
- First grease your hands with oil.
- Then make 10 to 15 small circle balls of beef mince.
Frying Gola kababs
- Take frying pan grease with oil put all gola kebabs and let its fry from all sides.
- Then set all gola kababs into the pan and let it fry from all sides until its color changes to a golden brown.
- Set them aside.
Cooking Method for Gravy
- Now take a wok add half a cup of oil and set it on the stove with medium-low flame.
- Then chopped onion and fry it until its seems like translucent.
- Then add chopped tomatoes and mix it well and cook for approximately 2 minutes.
- Then add red chili powder, salt to taste and in last add remaining Gola Kebab Masala or Spice.
- Mix it well then add some water and mix it again.
- Now add yogurt and again add some cup of water and leave it for cooking approximately for 5 minutes.
- Now set all fried gola kebabs into the wok and add water into it.
- Now cover the wok and leave it for cook for approximately 6 to 8 minutes at low flame.
- After that uncover the wok and add Garam Masala Powder and fresh coriander into the wok.
- In the Last step again cover it and let it simmer for approximately 3 minutes at low flame.
- For coal, smoke set the burning coal into the core of the wok and then immediately cover the wok for charcoal smoke (2 to 3 minutes approximately).
- Your dish is ready to eat, dish it out into a separate bowl.
- Serve it to your family and your loved ones.
- Enjoy the meal.
- Calories: 220 kcal
- Proteins: 12g
- Fats: 16g
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes required
- Serving: 4 to 5 Persons
- Origin: Indian Subcontinent
- Cuisine: Pakistan, Indian (Mughlai)