Tunde Kabab Recipe

Introduction:

Tunde Kabab Recipe, a name synonymous with the royal culinary heritage of Lucknow, is a dish that has captivated food lovers for centuries. Originating from the kitchens of the Nawabs, this delicacy is renowned for its melt-in-the-mouth texture and intricate blend of spices. The story behind Tunde Kabab Recipe is as fascinating as its taste – it’s said to have been created for a toothless Nawab who couldn’t chew regular kababs, leading to the invention of this incredibly soft and flavorful kebab.

In this blog post, we will explore the rich history of Tunde Kabab Recipe, delve into the ingredients that make it special, and guide you through a step-by-step recipe to recreate this legendary dish at home. Along the way, we’ll share pro tips to ensure your kababs are perfect and offer some beautiful quotes about the joys of cooking and eating. To enhance your experience, we’ll include images illustrating each step of the process.

About Tunde Kabab :

Tunde Kabab, also known as Tunday Kababi, hails from the culinary capital of India, Lucknow. This dish is a masterpiece of Awadhi cuisine, characterized by its use of a unique blend of spices, including a special garam masala made from over 160 different spices. The name “Tunde” comes from the Hindi word for a person with only one arm, a nod to the one-armed chef who created these kababs for the Nawab of Lucknow.

These kababs are traditionally made from minced meat, usually beef or lamb, though chicken and mutton variants are also popular. The key to their exquisite texture lies in the use of raw papaya as a tenderizer, which breaks down the meat fibers to achieve that signature softness.

Ingredients:

for the Kabab:

• 500 grams minced meat (beef, lamb, or mutton)
• 2 tablespoons raw papaya paste
• 2 tablespoons gram flour (besan)
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1/4 cup fresh coriander leaves, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1 tablespoon red chili powder
• 1 tablespoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• 1 teaspoon salt, or to taste
• 1/2 cup ghee (clarified butter) or oil, for frying

for the Special Spice Blend (Garam Masala):

• 1 tablespoon black cardamom seeds
• 1 tablespoon green cardamom seeds
• 1 tablespoon cloves
• 1 tablespoon cinnamon sticks
• 1 tablespoon mace
• 1 tablespoon nutmeg
• 1 tablespoon black peppercorns

Instructions:

1: Prepare the Special Spice Blend:

• Toast the Spices: In a dry skillet, toast the black cardamom seeds, green cardamom seeds, cloves, cinnamon sticks, mace, nutmeg, and black peppercorns over medium heat until fragrant. This should take about 3-4 minutes.
• Grind the Spices: Allow the toasted spices to cool, then grind them to a fine powder using a spice grinder or mortar and pestle. Store this special garam masala in an airtight container.

2: Prepare the Meat Mixture:

• Marinate the Meat: In a large mixing bowl, combine the minced meat with raw papaya paste. Mix well and let it marinate for at least 30 minutes to tenderize the meat.
• Add the Spices and Herbs: To the marinated meat, add the gram flour, finely chopped onion, ginger-garlic paste, green chilies, fresh coriander leaves, fresh mint leaves, red chili powder, garam masala powder, cumin powder, coriander powder, black pepper powder, and salt. Mix thoroughly to combine all the ingredients.
• Knead the Mixture: Using your hands, knead the meat mixture for about 5-7 minutes. This helps in achieving the right texture and ensures that all the spices are evenly distributed.

3: Shape the Kababs:

• Form Patties: Divide the meat mixture into equal portions and shape them into small, flat patties. Make sure the patties are not too thick to ensure even cooking.

4: Cook the Kababs:

• Heat the Ghee: In a large skillet, heat the ghee or oil over medium heat. Ensure the oil is hot but not smoking.
• Fry the Kababs: Carefully place the kabab patties in the hot ghee or oil. Fry them in batches to avoid overcrowding the pan. Cook each side for about 3-4 minutes or until golden brown and fully cooked through.
• Drain Excess Oil: Remove the kababs from the skillet and place them on a plate lined with paper towels to drain any excess oil.

5: Serve:

• Garnish and Serve: Serve the Tunde Kababs hot, garnished with additional fresh coriander and mint leaves. They pair wonderfully with naan, paratha, or rice, and are often enjoyed with a side of mint chutney and sliced onions.

“Indulge in the regal taste of Tunde Kabab and let its melt-in-the-mouth texture transport you to the royal kitchens of the Nawabs.”

pro tips:

• Use Fresh Spices: Freshly ground spices will give your kababs a more vibrant and authentic flavor.
• Marinate Properly: Allowing the meat to marinate with raw papaya paste is crucial for achieving the signature tenderness of Tunde Kababs.
• Knead Well: Kneading the meat mixture helps to bind the ingredients and develop the right texture.
• Cook on Medium Heat: Frying the kababs on medium heat ensures they cook evenly and achieve a beautiful golden brown color without burning.
• Rest the Kababs: Let the kababs rest for a few minutes after frying. This helps the flavors to meld and makes them easier to handle.
• Adjust Spice Levels: Feel free to adjust the spice levels according to your preference. You can add more green chilies for extra heat or balance the flavors with a touch of sugar.

conclusion:

Tunde Kabab is more than just a dish it’s a piece of history, a symbol of culinary artistry, and a testament to the rich traditions of Lucknowi cuisine. By following this detailed recipe and incorporating the pro tips, you can bring a taste of royal India to your kitchen. Whether it’s a special occasion or a regular family dinner, these kababs are sure to impress with their exquisite flavor and melt-in-the-mouth texture.

So, gather your ingredients, embrace the process, and enjoy the journey of creating these legendary Tunde Kababs. Happy cooking!