Quick & Easy Hyderabadi Shami Kabab Recipe By Ammi Ke Khane
Quick & Easy Hyderabadi Shami Kabab Recipe By Ammi Ke Khane is a medium Indian recipe that serves 4. 260 calories per serving. Recipe by Ammi Ke Khane on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $44.28 total, $11.07 per serving
Ingredients
- 500 g Boneless Mutton (trimmed of excess fat, cut into 2‑inch cubes)
- 100 g Chana Dal (soaked in water for 30 minutes, then drained)
- 1 medium Onion (finely chopped, about 100 g)
- 1 tsp Red Chili Powder (adjust to heat preference)
- ½ tsp Turmeric Powder
- 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1 tsp Salt (or to taste)
- 3 tbsp Tata Simply Better Groundnut Oil (pure, cold‑pressed, unrefined)
- ½ cup Water (for pressure cooking)
- 2 tbsp Roasted Peanuts (Khushkhush) (coarsely ground)
- 2 tbsp Cashews (roasted and coarsely ground)
- 2 tbsp Almonds (roasted and coarsely ground)
- 1 tsp Garam Masala (roasted for extra aroma)
- 1 tbsp Lemon Juice (freshly squeezed)
- 2 pieces Green Chilies (finely chopped)
- 2 tbsp Fresh Coriander Leaves (chopped)
- 1 tbsp Fresh Mint Leaves (chopped)
- 2 tbsp Yogurt (plain, full‑fat)
- 3 tbsp Additional Groundnut Oil for Frying (for shallow frying)
Instructions
Prepare Ingredients
Rinse 100 g chana dal and soak in water for 30 minutes. Finely chop one medium onion and set aside. Measure all spices, nuts, herbs and yogurt.
Time: PT15M
Pressure Cook the Meat and Dal
Place the cubed boneless mutton, soaked chana dal, chopped onion, red chili powder, turmeric, ginger‑garlic paste, salt, 3 tbsp groundnut oil and ½ cup water into the pressure cooker. Close the lid and cook on medium heat until the meat is fork‑tender (about 2 whistles).
Time: PT30M
Lightly Roast the Cooked Mixture
Release pressure, open the cooker and spread the cooked meat‑dal mixture on a plate. Heat a skillet over medium heat and lightly sauté for 3‑4 minutes to evaporate excess moisture.
Time: PT5M
Grind the Spice‑Nut Paste
In a blender, combine roasted peanuts, cashews, almonds, roasted garam masala, lemon juice, green chilies, fresh coriander, mint, a pinch of garlic (optional) and 2 tbsp yogurt. Blend to a smooth paste.
Time: PT10M
Combine Paste with Meat‑Dal Base
Transfer the nut‑spice paste back into the meat‑dal mixture. Mix thoroughly until a uniform, slightly sticky mass forms.
Time: PT5M
Shape the Kebabs
With lightly oiled hands, take portions of the mixture and shape into round discs (≈ 2 inches) or oval lozenges. Place them on a tray.
Time: PT5M
Heat Oil for Frying
Add 3 tbsp groundnut oil to a tawa (flat skillet) and heat over medium flame until shimmering.
Time: PT5M
Temperature: 180°C
Fry the Shami Kebabs
Place the shaped kebabs gently onto the hot oil. Fry for 2‑3 minutes each side, turning carefully, until both sides turn golden‑brown and the interior is hot throughout.
Time: PT10M
Temperature: 180°C
Drain and Serve
Remove kebabs with a slotted spoon, drain on paper towels, and serve hot with chutney or salad.
Time: PT2M
Nutrition Facts
- Calories
- 260
- Protein
- 16 g
- Carbohydrates
- 12 g
- Fat
- 16 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, High‑Protein, Nut‑Rich
Allergens: Peanuts, Tree nuts (cashews, almonds), Dairy (yogurt)
Ingredient Substitutions
- Instead of Boneless Mutton: Boneless Beef, Ground Lamb
- Instead of Chana Dal: Toor Dal, Moong Dal
- Instead of Onion: Shallot
- Instead of Red Chili Powder: Paprika, Kashmiri Chili Powder
- Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Tata Simply Better Groundnut Oil: Peanut Oil, Ghee
- Instead of Roasted Peanuts (Khushkhush): Roasted Chickpeas
- Instead of Cashews: Almonds
- Instead of Almonds: Cashews
- Instead of Garam Masala: Mild Curry Powder
- Instead of Lemon Juice: Lime Juice
- Instead of Green Chilies: Jalapeño
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Fresh Mint Leaves: Basil
- Instead of Yogurt: Greek Yogurt, Buttermilk
- Instead of Additional Groundnut Oil for Frying: Vegetable Oil, Ghee
Equipment Needed
- Pressure Cooker
- Blender or Food Processor
- Frying Pan (Tawa)
- Mixing Bowl
- Spatula or Wooden Spoon
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Pressure cooking until meat is fully tender.
- Achieving a smooth nut‑spice paste in the blender.
- Ensuring the mixture is dry enough before shaping.
- Frying to a deep golden brown without burning.
Chef Tips from the Video
- Using pure cold‑pressed groundnut oil adds a distinctive nutty aroma that defines authentic shami kebab.
- Roast the nuts and garam masala until fragrant; this deepens the flavor profile.
- For extra tenderness, add a pinch of baking soda to the pressure cooker water.
Troubleshooting
Meat remains tough after pressure cooking.
Add another 5‑10 minutes of pressure cooking or ensure enough water is present to generate steam.
Kebabs fall apart while frying.
Chill the mixture for 10‑15 minutes before shaping; add a tablespoon of gram flour to bind if needed.
Kebabs are pale, not golden.
Increase the oil temperature slightly (to about 190°C) and fry a little longer, turning frequently.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then bag; lasts up to 1 month. Reheat before serving.
Room temperature: Not recommended; kebabs should be kept refrigerated.
Make-Ahead Tips
- Prepare the meat‑dal mixture and grind the nut paste a day ahead; refrigerate and shape just before frying.
- Kebabs can be frozen after shaping; fry directly from frozen for a slightly longer cooking time.
Frequently Asked Questions
What is the cultural significance and history of Shami Kebab in Hyderabadi cuisine?
Shami Kebab originated in the Mughal courts of Hyderabad and was later adapted for the Nizam’s royal kitchens. It became a popular evening snack during Ramadan, prized for its soft texture and rich flavor.
What are the traditional regional variations of Shami Kebab in Indian cuisine?
In North India, Shami Kebab is often made with beef or lamb and includes a higher proportion of spices. In Hyderabad, the kebab gets a distinct touch with roasted nuts, groundnut oil, and a subtle citrus note, reflecting the city’s Persian‑Mughal heritage.
How is authentic Shami Kebab traditionally served in Hyderabad?
Authentic Hyderabadi Shami Kebab is served hot, accompanied by fresh onion rings, lemon wedges, and a side of green coriander‑mint chutney. It is commonly enjoyed as an evening snack (chaat) during Ramadan.
What occasions or celebrations is Shami Kebab traditionally associated with in Indian culture?
Shami Kebab is a staple during Ramadan Iftar, festive gatherings, weddings, and special family meals in Hyderabad. Its melt‑in‑the‑mouth texture makes it a favorite for celebratory platters.
What makes Shami Kebab special or unique in Hyderabadi cuisine?
The combination of pressure‑cooked meat, soaked chana dal, and a rich nut‑spice paste creates an exceptionally soft, juicy kebab. Using pure groundnut oil adds a nutty aroma that sets Hyderabadi Shami Kebab apart from other regional versions.
What are the most common mistakes to avoid when making Shami Kebab at home?
Common errors include under‑cooking the meat in the pressure cooker, over‑mixing the paste which makes it grainy, and frying at too low a temperature resulting in soggy kebabs. Follow the critical steps for tender meat and golden frying.
Why does this Shami Kebab recipe use cold‑pressed groundnut oil instead of regular refined oil?
Cold‑pressed groundnut oil retains natural nutty flavors and a higher smoke point, which enhances the kebab’s aroma and ensures a crisp, golden exterior without burning the delicate interior.
Can I make Shami Kebab ahead of time and how should I store it?
Yes. Prepare the meat‑dal mixture and grind the nut paste up to a day ahead; keep refrigerated. Shape the kebabs and either fry immediately or freeze them. Store fried kebabs in an airtight container in the fridge for up to 3 days.
What texture and appearance should I look for when making Shami Kebab?
The kebabs should feel soft and slightly crumbly when pressed, with a smooth, uniform surface. After frying, they should be deep golden‑brown on the outside while remaining melt‑in‑the‑mouth inside.
What does the YouTube channel Ammi Ke Khane specialize in?
The YouTube channel Ammi Ke Khane specializes in traditional Indian home‑cooking recipes, focusing on authentic flavors, step‑by‑step guidance, and dishes that are popular in Indian households, especially during festivals and seasonal occasions.
How does the YouTube channel Ammi Ke Khane's approach to Indian cooking differ from other Indian cooking channels?
Ammi Ke Khane emphasizes heritage recipes passed down through generations, uses minimal modern gadgets, and often highlights the use of pure, locally sourced oils like Tata Simply Better Groundnut Oil, giving a nostalgic, home‑style feel compared to more experimental or fusion‑focused channels.
Last updated: September 6, 2026
