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Recipe, recipes, food,

Muthi Kabab

..Muthi Kabab
  • Serves: 19 People
  • Prep Time: 10 Minutes
  • Cooking: 20 Minutes
  • Calories: 1480
  • Difficulty: easy

This muthi kabab recipe can't be missed at any cost as it has a flawless taste that will increase your love for kababs. Muthi Kebab is named due to the process of making meat stakes by pressing it with the palm and fingers which is commonly called Muthi in Bengali, Hindi and Urdu. In my point of view muthi kabab is one of the quickest and easy to prepare kabab among all kababs. It will take about 20 minutes only in cooking and 10 minutes just in preparation. Muthi kabab is made from the palm of our hand which gives a special shape when pressed by hand. Usually moms or ladies at home do this preparation with their clean and lovely hands. So, there is no need to worry about touching the meat of this kabab with your hands. Rather, it gives a touch of love to your loved ones. This is a kabab full of fresh minced meat (keema). It does not contain bread, eggs or gram flour. Beef and mutton mince and lots of spices are used in this muthi kabab. If you enjoy Pakistani cooking, try the recipe of this muthiya kabab as well. This is a bakra eid special recipe and will make your eid menu special.



  1. In a chopper add onion, ginger, garlic, green chilies, fresh mint, fresh coriander and chop all these well.

  2. Then add mince (keema) in the chopper along with crushed coriander, crushed cumin, red chili powder, chili flakes or crushed red chilies, turmeric powder, salt, garam masala powder and chop all these things till a well combined mince mixture made.

  3. Grease your hands with oil, take almost 2 tablespoon of mixture in your hand, first give it an oval shape and then press the kabab with your fingers and fist. This will give finger marking on the kabab.

  4. Do the same process with complete mixture and make muthi kababs.

  5. In a wok add cooking oil and heat it.

  6. Place the kababs in it, also add water, let the water come to the boil.

  7. Cover the wok and cook kababs on low flame for 15-20 minutes. (you may take out the kababs at this stage and store in freezer for up to 1 month).

  8. For giving the muthi kababs a golden brown color heat a tablespoon of cooking oil and cook muthi kababs on high flame until golden brown.

  9. Serve with raita or green chatni as per your choice.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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