How to make Low Cal Rajma Galouti Kababs - Kebab with low calories.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red Kidney Beans, Bottle Gourd

Cuisine : Uttar Pradesh

Course : Snacks and Starters

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 Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like Ommappodi, Deep Pan Pizza, Sour Wings With Garlic, Baked Falafel.

Low Cal Rajma Galouti Kababs Recipe Card

Low Cal Rajma Galouti Kababs

Prep Time : 10-15 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Low Cal Rajma Galouti Kababs Recipe

  • Red Kidney Beans 2 cups

  • Bottle Gourd grated 1/2 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

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.