Here is an aromatic and flavor-packed Seekh Kabab Masala Recipe made in the traditional Indian and Pakistani way. This recipe yields a well-balanced blend that will complement your favorite seekh kabab dish without overpowering it.
Seekh kabab Masala is a spice blend made by grinding whole spices. Nothing can beat the amazing aroma of freshly ground spices. You can use this Seekh kabab spice mix for your chicken, beef, or mutton Seekh Kebabs or Meatballs (koftas)
Make your own masala at home and enjoy the freshness of whole spices.
Homemade spices add a distinct and aromatic flavor to the dish. Although store-bought masala is an easy option, a little extra effort can make your meal taste fantastic.
Seekh kabab is one of the most popular barbeque dishes and street foods in the Indian subcontinent. The right combination of spice ingredients is essential for making the perfect seekh kabab, so here is the spice blend that will give your kabab the perfect flavor.
Benefits of Homemade Seekh Kabab Masala
Here are a few reasons to prepare this spice blend at home:
This ground combination is a fantastic way to include the aroma and flavor of whole spices.
Nothing surpasses homemade seekh kabab masala in terms of taste and quality. Homemade masala retains its fragrance and flavor for months.
The flavor and aroma of freshly ground spices make the effort well worth producing amazing homemade seasoning for seekh kababs and meatballs.
Seekh Kabab Masala Recipe
Here’s a quick 15-minute recipe for homemade Seekh Kabab Masala that’s significantly more fragrant and aromatic than a store-bought brand.
This magical seasoning is created with 9 ingredients only. The ingredients used in this recipe are almost available in the spice rack of every kitchen. When you’ll use this homemade seekh kabab masala in seekh kababs, you’ll get the wonderful taste of restaurant-style seekh kababs.
You can use this spice mix in koftas also. With the ingredients used in this recipe, we can prepare almost 15 teaspoons of the spice mix. You can use 1 ½ to 2 tsp of this homemade spice mix into 1 kg mincemeat. Let’s see which ingredients have been used in seekh kabab masala.
How to use this spice blend in Chicken Seekh Kabab, in combination with some other spices? click here.
Seekh Kabab Masala Spices – How to Buy and Store
I strongly advise purchasing whole spices instead of buying a pre-ground blend. Whole spices contain all of the aromatic essential oils that contribute to the unique flavor of a homemade spice blend.
You can buy these whole spices easily from your nearby grocery stores or order online.
Whole spices are even better because they retain aroma and flavor for months. Spoon in this ground spice mix in an airtight mason jar and store it in a cool and dry place (preferably a spice cabinet) for maximum shelf life (up to 5 months) and use the amount specified in the recipe.
Seekh Kabab Masala Ingredients
Seekh Kabab Masala powder contains stronger spices like cinnamon, cloves, and cardamom. This spice blend contains five of the most common spices found in authentic Punjabi garam masala i.e. black peppercorns, black cumin seeds, cinnamon sticks, black cardamom pods, and cloves.
This recipe calls for the following whole spices. It’s fine if you don’t have all of these spices on hand. Use what you have in your hand and you’ll find that the freshness alone outperforms any store-bought brand.
Star Anise
Star Anise or Badyan flower (Badyan ka Phool) imparts a wonderful and sweet fragrance to the blend. It is used in foods like biryani, soup, and other dishes. It should be used moderately. Its excessive use changes the taste of the dish.
Badyan flower is also used in the treatment of some diseases. It is antioxidant, antifungal, and antibacterial.
Nutmeg (Jayfal)
The outer hard shell of the Nutmeg is removed and the seed inside is used as Nutmeg (Jayfal). A small quantity of Jayfal not only enhances the taste of foods but has amazing health benefits, too.
It is considered hot in its characteristics (گرم خصوصیات) and boosts energy. It has a strong fragrance. Nutmeg is used in soup, meat gravy, steaks, and sweet dishes.
Mace (Javitri)
Mace or Javitri is an outer shell of Nutmeg (Jayfal). It separates automatically when it becomes dry. When it is fresh, its color is greenish. Upon ripening it becomes red or yellowish. It is strong in taste and fragrance.
It is included in hot spices. In the Indian subcontinent, mace is used in preparing sweet dishes, meat, vegetables, chutneys, pulao, and in some drinks. It should be used in moderate quantities. Its excessive use can make the taste bitter.
It has also a lot of other benefits. According to herbs experts, javitri has vitamins A, B1, B2, calcium, magnesium, phosphorus, and zinc in good amounts.
Cinnamon
Cinnamon is among the most popular spices in the world. This is a shell of a specific tree. It contains fiber, iron, and magnesium. It enhances the taste of tea, coffee, and drinks. Besides recipes, cinnamon is also used in medicines.
Cloves
Another absolutely essential savory spice that adds texture and depth to the spice mix. According to historians, in south Asian countries, especially in China and the Indian sub-continent, the clove has been in use for 2 thousand years.
With the use of clove, not only the taste of the food becomes pleasant but also it has numerous health benefits. Cloves are also used in medicines. They contain vitamins, fiber, and minerals. They have antioxidants that have positive effects on our health.
Black Cardamom
To enhance the taste and fragrance of spicy dishes, black cardamom is always present in every kitchen. Black cardamom is larger and stronger than green cardamom.
It has many health benefits. This spice has antioxidant, anti-inflammatory, anti-ulcer, and antimicrobial characteristics. It helps not only in fighting against dreadful diseases but also helps control infection.
Black Cumin Seeds
The history of cumin is 5000 years old. It not only has an important value among spices but it has also many health benefits. Cumin contains proteins, carbohydrates, calcium, phosphorus, iron, magnesium, sodium, and vitamins.
We can find cumin in three colors; white, black, and golden. Black cumin seeds (kala zeera) are more robust and pungent compared to regular cumin seeds. Due to its characteristics, it has hot and dry (گرم اور خشک) effects on the human body.
Long Pepper
Long Pepper is also named pippali, filfil daraz, and maghan. For centuries, it has been in use to enhance the taste of meals. It has very hot and dry characteristics (بہت گرم اور بہت خشک). Its taste resembles black pepper and cinnamon. In different dishes, it is used as a spice.
Its use protects against some diseases. It improves the digestive system and relaxes the belly by controlling gastritis (gas problem) and indigestion.
Green cardamom
We use green cardamom in meals and drinks. It has a specific taste that gives perfection to sweet and delicious dishes.
People use it not only in sweet, curry, and meat dishes, but also used in drinks like coffee and tea. it has a sufficient number of vitamins and minerals, and also contains fiber.
Precaution
Like other seekh kabab masalas or garam masalas, this blend has also hot and dry characteristics.
Use these spices in moderate quantities. Besides having numerous culinary and health benefits, these spices may have certain side effects if we use them in excessive quantities.
I recommend using the quantity specified in this recipe. Overuse of this spice mix in a dish may cause a bitter taste and also have bad effects on health.
Seekh Kabab Masala Recipe Tips
- Before grinding, clean the spices. Spread them on a large flat plate and sort through them. Remove the stone or dirt if any.
- Try to make a small batch of seasoning mix. Prepare the spice mix enough for 2 to 3 months, based on your consumption.
- Place the seekh kabab masala powder in a mason jar. Label it and you may put the production date on it. Store it in your spice rack for up to 3 months.
- It is recommended that use the spice blend within 3 months to get its optimum aroma and flavor in the dish. However, you can use it for up to 5 months maximum.
Seekh Kabab Masala Recipe
Ingredients
- 4 grams Nutmeg (Jayfal)
- 2 grams Mace (Javitri or Jalvitri)
- 3 grams Cinnamon (Dar Chini)
- 2 Big Cardamom (Bari Ilaichi, 3 grams)
- 3 grams Long Pepper (Pippali)
- 6-7 Green Cardamom (Sabz Ilaichi)
- 3 grams Cloves (Loang)
- 2 grams Star Anise (Badyan ke Phool)
- 20 grams Black Cumin Seeds (Kala Zeera)
Instructions
How to Make Seekh Kabab Masala
- Clean all spices by removing rotten pieces or dirt if any.
- Break the cinnamon sticks into smaller pieces and clean the dirt between the grooves with a damp kitchen towel.
- Grind the spice mix by using a coffee grinder or spice grinder. Give the spice mix a good shake in between to prevent spices from clumping.
- Grind all the ingredients till a fine texture. Now transfer it to the airtight spice jar.
