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How to make Rajma Galouti Kebabs - These spicy rajma kababs just melt in the mouth.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red Kidney Beans, Cashew Nuts

Cuisine : Hyderabadi

Course : Snacks and Starters

Rajma Galouti Kebabs
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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Rajma Galouti Kebabs checkout Refried Beans, Rajma Dhokla, Red Kidney Bean and Coriander Burgers, Mexican Vegetable Hash . You can also find more Snacks and Starters recipes like Paneer And Peanut Fingers, Slow Roasted Garlic Tomatoes, Garlicky Fish, Tri Coloured Dhokla.

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Rajma Galouti Kebabs Recipe Card

Rajma Galouti Kebabs
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Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Galouti Kebabs Recipe

  • Red Kidney Beans 2 cups

  • Cashew Nuts

  • 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 chopped 1 inch piece

  • Garlic chopped 10 cloves

  • Green chillies finely chopped 6

  • Mawa (khoya) grated 4 tablespoons

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh mint leaves 1-2 sprigs

  • Onions cut into roundels 2 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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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 www.sanjeevkapoor.com 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.