How to make Rajma Ki Galouti Recipe

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : kidney beans (rajma), brown onion paste

Cuisine : Uttar Pradesh

Course : Snack

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Rajma Ki Galouti

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.

Rajma Ki Galouti Recipe Card

Rajma Ki Galouti
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Rajma Ki Galouti

  • kidney beans (rajma) pressure cooked and pureed 1 1/2 cups

  • brown onion paste 1 1/2 tablespoons

  • cashewnut paste 1 1/2 tablespoons

  • Salt to taste

  • red chilli powder 2 teaspoons

  • A few saffron strands

  • screwpine essence (kewra) 1 teaspoon

  • ghee 2 tablespo for shallow frying

  • roasted chana dal powder 3 tablespoons

  • butter 1 teaspoon

  • hung yogurt 2 tablespoons

  • onion finely chopped 1 small

  • tomato finely chopped 1 small

  • A few fresh mint leaves for garnishing

  • A few fresh coriander sprigs for garnishing

  • For Galouti masala

  • cumin seeds 1 teaspoon

  • coriander seeds 1 teaspoon

  • black cardamoms 4

  • green cardamoms 8-9

  • fennel seeds 1 tablespoon

  • black peppercorns 15-20

  • cinnamon 1 inch

  • star anise 2

  • cloves 5-6

  • carom seeds 1 teaspoon

  • dried rose petals 1 tablespoon

  • bay leaves 2

  • vetiver (khus) 2 grams

  • paan ki jad 3 grams

Method

Step 1

To make galouti masala, dry roast cumin seeds, coriander seeds, black cardamoms, green cardamoms, fennel seeds, peppercorns, cinnamon, star anise, cloves, carom seeds, rose petals, bay leaves, vetiver and paan ki jad till fragrant. Remove from heat, cool

Step 2

Place 1 small piece of coal on direct flame and heat it till red hot.

Step 3

Take pureed kidney beans in a bowl. Add onion paste, cashewnut paste, salt, 1 tsp red chilli powder, 1½ tbsps galouti masala, saffron strands, screwpine essence and 2 tbsps ghee and mix well. Add roasted chana dal powder and mix well.

Step 4

Place a small steel katori or a small heatproof glass bowl in the centre of the kidney beans mixture. Put the heated coal piece in it and add butter. Seal immediately with an aluminium foil and rest for 5 minutes.

Step 5

Heat ghee in a non-stick pan. Divide kidney beans mixture into 8 equal portions shaped into kababs, place on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.

Step 6

Take yogurt in a bowl. Add salt, remaining red chilli powder, onion, tomato and mix well.

Step 7

Garnish kababs with a fresh mint leaves and coriander sprigs and serve hot with yogurt mixture.

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