Rajma Galouti Kabab

Ingredients 

• ¾ cup kidney beans (rajma) soaked overnight, boiled and mashed
• 2 tablespoons oil + to shallow fry
• 1 tablespoon garlic chopped
• ½ tablespoon ginger chopped
• 1 teaspoon cumin seeds
• ½ teaspoon green chillies finely chopped
• 1 tablespoon chironji
• 2 tablespoons cashewnuts broken
• 2 tablespoons roasted Bengal gram (daalia) powder
• ¼ cup fresh mint leaves
• ¼ cup fried onion
• 1 teaspoon garam masala powder
• ½ teaspoon green cardamom powder
• White pepper powder to taste 
• ½ cup khoya grated
• Salt to taste 
• 1 tablespoon lemon juice
• Fresh mint sprigs to garnish

Method

1. Heat 2 tablespoons oil in a non-stick pan, add garlic, ginger, cumin seeds and green chillies, mix and sauté for a minute.
2. Add chironji and cashewnuts, mix and sauté for 2 minutes. Add Bengal gram powder and mix well.
3. Add mint leaves, fried onions, garam masala powder, green cardamom powder and white pepper powder, mix well and saute for 1 minute.
4. Add khoya, mix well and cook till it melts. Add kidney beans, mix well and cook for 1-2 minutes. Add salt and lemon juice, mix and cook for a minute.
5. Take the pan off the heat, cool, transfer into a grinder jar and grind to a fine mixture. Transfer the mixture into a plate. Grease your hands with a little oil, divide the mixture into equal portions and shape them into tikkis.
6. Heat some oil in a non-stick tawa. Place the tikkis on it and shallow-fry, turning sides, till evenly golden brown on both sides.
7. Arrange the kababs on a serving platter, garnish with mint sprigs and serve hot with onion rings, lemon slices and green chutney.