These succulent Malai Gola Kabab are the perfect addition to your Bakra Eid (Eid ul Adha) table. Made with beef or mutton their exotic taste and tenderness makes them very addictive. If you do not like red meat, you can also use chicken mince. I gave them a little spin by stir-frying some bell pepper, cherry tomatoes and red onion and placed the kabab over them.
These malai gola kababs are juicy, melt-in-your-mouth kababs full of traditional spices and a hint of smokey flavour!
There are so many different variations of both chicken and meat kababs. All these kababs are so tender, juicy, and spiced just right. We challenge you to find something that beats fresh kababs right off the grill!
These malai gola kabab are one of the many kababs you will find in many different regions. They are traditional kababs, named gola (round), for their oval shape.
Even if you are not able to experience these authentic kababs, you can recreate some of the magic at home. You will love these gola kababs! They are tender, juicy, melt in your mouth kababs,so easy to make – the mixture is made in only one bowl ,made with traditional spices for restaurant-quality kababs.
This wholesome and mouth-watering recipe is a perfect addition to your Bakra Eid Menu. Try out Malai Gola Kabab this Eid and let us know how it turned out.
Malai Gola Kebab is a lip-smacking Kabab made with mutton, cooked to perfection with simple flavours get together with the mutton. This appetizer can be served at your next dinner party.
Gola Kabab are melt-in-the-mouth, oval-shaped kababs that are seasoned with traditional spices and are incredibly juicy. They are traditionally grilled over charcoal but can be cooked in a pan too.
Malai Gola kebab is a yummylicious kebab, that make a perfect starter, great to be served for family get together, potluck with friends or weekend parties.
These Kebabs are tangy, juicy, roasted to perfection and every bite of it is infused with the aroma & flavor of the Mughlai cuisine.
These mouthwatering Kebabs are prepared with very few ingredients. Simply marinate the ingredients the day before and quickly shallow fry them when your guests are about to arrive. You can serve them piping hot along with spicy green chutney, and that combination will linger in your taste bud memories forever.
Ingredients for Malai Gola Kebab
Steps for Malai Gola Kebab
Malai Gola Kebab
Ingredients
4-5 Green Chillies
Coriander Leaves
3 tablespoon Fried Onions
300 grams Minced Mutton (kheema)
1 teaspoon Ginger-Garlic paste
1 teaspoon Chilli Flakes
1 tablespoon Raw Papaya paste
1 teaspoon Salt
1 teaspoon Red Chilli powder
1/4th teaspoon Turmeric powder
1 teaspoon Cumin powder
3 teaspoon Ghee
1 piece of Coal
Ghee
2 pinches of Garam Masala powder
1 tablespoon Oil
1 Onion
1 tablespoon Oil
Capsicum (red
green or yellow)
Steps
Take a large food processor or mixer, add 4-5 green chillies, 3 tbsp fried onions, some coriander leaves and chop these 3 ingredients for just a little.
Then open the food processor add 300 grams washed and dried kheema, 1 tsp ginger garlic paste, 1 tsp Chilli flakes, 1 tbsp raw papaya paste, 1 tsp salt, 1 tsp red chilli powder, 1/4th tsp turmeric powder, 1 tsp cumin powder, 3 tsp ghee grind these ingredients and make a fine mixture of the Kheema.
Now remove the mixture in a bowl, make some place in the centre of the bowl and place a small bowl (Katori) in it.
Then add one burning coal into the bowl (Katori), pour few drops of oil or ghee on it, then cover it tightly for 5 minutes to give your kebabs a smoky flavour.
After 5 minutes remove the bowl (Katori), let it marinate for one hour in the fridge.
If you are not adding paste of raw papaya, then let it marinate for 2 hours.
After one hour take it out from the fridge add a pinch of Garam Masala and give a good mix to the kheema.
Take a straw or a wooden spoon, apply oil to the straw to make the kebab, take a portion from the kheema mixture and shape into a ball.
Wrap the ball of kheema around the straw, slide it out of the straw, you will now have a ball shape Kabab with the hole in the middle. Set on a plate till ready to cook.
Repeat with the remaining mixture, you will get at least 10-12 kababs from this mixture.
Heat the pan with 1 tbsp oil add the kebabs to the pan, fry them on low to medium flame by turning it occasionally for 8-10 minutes patiently.
Flip the kebabs to cook all over until slightly brown. When done off the flame.
Now in another Pan heat 1 tbsp oil, add one sliced onion and bell peppers of any colour you like and sauté them for 1-2 minutes, keep stirring.
Then place the Gola Kababs on the sautéed onions and peppers and stir it with light hands, cook for 2 minutes on low flame and then transfer it into serving dish.
Then pour some fresh cream on the hot Gola Kababs to get your Malai Gola Kababs.
Serve Malai Kebab with Dhaniya Pudina Chutney, raita, cucumber salad and some Roghni Naan or Garlic Naan.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
18. Tips *If the kababs feel soft when shaping them, add some 1 tablespoon of cornstarch or chickpea flour. It will help shape the kababs properly. *Traditionally, kababs are made in a grill or tandoor, with high heat, and smoked. Using charcoal, like in the recipe really helps re-create that smokey flavor. *The kababs should be served fresh. The mixture for the kababs can be stored in the fridge overnight, so it is perfect to make ahead! *If you have leftovers, these gola kababs are fantastic in a paratha roll, similar to these seekh kabab. * It is better to use fattier ground meat instead of lean, so that the kababs bind together and have a richer taste. *Make your own fried onions or use store-bought. If using store-bought fried onions, try to use a branded one. *Meat Tenderizer really helps make tender kababs in a short time. Green papaya powder or Kachri powder are great options!
