Kachay qeemay kay kabab or galawat kay kabab made with a smooth paste of mince along with spices that you just slide into the pan and then flatten it with hands. The recipe that I am going to share today is a different version as these are kachay qeemay ka steam kabab. Yes! you heard it right these kababs are cooked with steam of boiling water and these are a healthy version of kababs. Of course you can even fry them in little oil after they are steam cooked and they will taste delicious even then. I made these kacahy keemay ke kabab without any meat tenderizer and believe me they are cooked very well without it as well. You can prepare these with mutton or beef as per your choice. These homemade kachay qeema kabab are very easy and healthy so give these a try and enjoy.
In a pan add button red chilies, green cardamom, coriander seeds and cumin seeds. Dry roast all these spices on low flame till they turn fragrant.
Grind this masala into fine powder and keep aside.
Take mince in a mixing bowl and add ginger garlic paste, chopped onion, chopped green chilies, prepared and grinded masala, roasted chickpea powder, garam masala, lemon juice, salt, red chili flakes.
Give a good mix to everything to combine well.
Add this mixture in the chopper and grind these into the fine paste as much as you can.
Take out in the bowl, cover it and let the mince mixture marinate for 60 minutes.
After marination mix egg in the mince and combine it as well.
Make kababs of this mixture. Make sure to make as thin kabbas as possible as they will fluff up while steaming.
Put a pot on medium flame, half fill it with water and let this water boil.
Put a strainer on the pot and grease it with ghee or oil.
Put the kababs on it, cover it and let these steam cook for 15-20 minutes.
Flip the side of kababs and cook again for 15-20 minutes.
Take out and your kababs are ready.
Add a little bit of oil in the frying pan and fry these on medium flame for 1-2 minutes.
Delicious and easy kachay keemay ke steam kabab are ready.