Low Cal Rajma Galouti Kababs Recipe - Kebab with low calories.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red kidney beans (rajma)(राजमा), Bottle gourd (lauki/doodhi)(लौकी / दूधी)

Cuisine : Uttar Pradesh

Course : Starter

Low Cal Rajma Galouti Kababs

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Low Cal Rajma Galouti Kababs checkout Rajma Galouti Kebabs , Rajma Falafal . You can also find more Starter recipes like Beer Batter Fried Bombay Duck, Sesame Tofu , Pasanda Kebab, Thai Style Chips. Or try out these recipes from Uttar Pradesh Cuisine like Achari Pineapple, Sweet & Sour Pumpkin, Chowkey Dahiwali Aloo, Kalakand.

Low Cal Rajma Galouti Kababs Recipe - how to make Low Cal Rajma Galouti Kababs


Prep Time : 10-15 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Red kidney beans (rajma) 2 cups

  • Bottle gourd (lauki/doodhi) grated1/2 cup

  • Sunflower seeds (charoli/chironji) 2 tablespoons

  • Poppy seeds (khuskhus/posto) 1 1/2 tablespoons

  • Caraway seed (shahi jeera) powder 1 teaspoon

  • Green cardamoms 8

  • Black cardamoms 6

  • Cloves 4

  • Cinnamon 2 inch stick

  • Saffron (kesar) a pinch

  • Kewra water 1/2 teaspoon

  • Oil 2 tablespo

  • Ginger chopped 1 inch piece

  • Garlic chopped 10 cloves

  • Green chillies finely chopped 6

  • Skimmed milk powder 2 tablespoons

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Lemon 1

  • Fresh mint leaves a few sprigs

  • Onions roundels 2 medium


Step 1

Soak rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft.

Step 2

Drain and keep aside. Add two tablespoons of water to grated bottle gourd and boil.

Step 3

Drain and squeeze all the excess moisture away. Dry roast chironji and khus khus.

Step 4

Grind to a fine paste using a little water. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Grind to a fine powder.

Step 5

Soak saffron in kewra water. Heat two tablespoons of oil in a pan, add ginger and garlic and sauté for a few seconds.

Step 6

Add green chillies and sauté for one minute. Add rajma and cook for three to four minutes.

Step 7

Add boiled bottle gourd and stir-fry for two to three minutes.

Step 8

Add skimmed milk powder, chironji-khuskhus paste, half of the white pepper powder and salt. Stir-fry for six to seven minutes.

Step 9

Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of a little oil till firm.) Sprinkle powdered spices, remaining white pepper powder and soaked saffron.

Step 10

Adjust salt. Add freshly squeezed juice of lemon and mix thoroughly.

Step 11

Divide mixture into equal balls and press them lightly.

Step 12

Heat a little oil in a non-stick pan. Fry tikkis until lightly coloured on both sides.

Step 13

Garnish with mint leaves and onion rings. Serve with chutney of your choice.

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