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Rajma Ki Galouti

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

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Rajma Ki Galouti

Main Ingredients

kidney beans (rajma), brown onion paste

Cuisine

Punjabi

Course

Starter

Level Of Cooking

Medium

Ingredients

  • 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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