Rajma Galouti Kebabs Recipe - These spicy rajma kababs just melt in the mouth.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red kidney beans (rajma)(राजमा),

Cuisine : Uttar Pradesh

Course : Starter

Rajma Galouti Kebabs

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 Rajma Galouti Kebabs checkout Rajma Falafal . You can also find more Starter recipes like Yogurt and Prune Bruschetta, Egg Delight, Herbed Crepe Rolls With Chicken, Yeral Varuval. Or try out these recipes from Uttar Pradesh Cuisine like Chakotra Chaat, Arbi Cutlet , Mashorba Mushroom, Kesari Badam Kulfi.

Rajma Galouti Kebabs Recipe - Rajma Galouti Kebabs

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Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Red kidney beans (rajma) 2 cups

  • Cashewnuts 15

  • Sunflower seeds (charoli/chironji) 2 tablespoons

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

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Green cardamoms 8

  • Black cardamoms 6

  • Cloves 4

  • Cinnamon 2 inch stick

  • Saffron (kesar) a pinch

  • Kewra water 1/2 teaspoon

  • Pure ghee 2 tablespoons + to shallow fry

  • Ginger chopped1 inch piece

  • Garlic chopped10 cloves

  • Green chillies finely chopped6

  • Mawa (khoya) grated4 tablespoons

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh mint leaves 1-2 sprigs

  • Onions cut into roundels2 medium

Method

Step 1

Soak rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft. Drain and set aside. Dry roast cashewnuts, chironji and khus khus.

Step 2

Grind to a fine paste using a little water. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Cool and grind to a fine powder. Soak saffron in kewra water.

Step 3

Heat two tablespoons of ghee in a pan, add ginger and garlic and sauté for a few seconds. Add green chillies and sauté for one minute. Add rajma and cook for three to four minutes.

Step 4

Add cashewnut paste and stir-fry for four to five minutes. Add khoya, white pepper powder and salt, stir-fry for four to five minutes.

Step 5

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 ghee till firm.) Sprinkle powdered spices and soaked saffron. Adjust salt. Add lemon juice and mix thoroughly.

Step 6

Divide mixture into equal balls and press them lightly. Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Garnish with mint leaves and onion rings. Serve with chutney of your choice.

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