How to make Rajma Galouti Kabab -

Melt in mouth kababs for the vegetarians made using red kidney beans mixture

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kidney beans (rajma), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Rajma Galouti Kabab checkout Rajma Ki Galouti, Mexican Magic Cups, Rajma Pav Bhaji, Veg Sliders . You can also find more Snacks and Starters recipes like Spinach pastry Fluffy Omellete - SK Khazana Masala Pulled Bun- TBD Tres Leches

Rajma Galouti Kabab

Rajma Galouti Kabab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Galouti Kabab Recipe

  • Kidney beans (rajma) soaked overnight, boiled and mashed 3/4 cup

  • Oil 2 tablespo to shallow fry

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1/2 tablespoon

  • Cumin seeds 1 teaspoon

  • Green chillies finely chopped 1/2 teaspoon

  • Chironji 1 tablespoon

  • Cashewnuts broken 2 tablespoons

  • Roasted Bengal gram (daalia) powder 2 tablespoons

  • Fresh mint leaves 1/4 cup

  • Fried onion 1/4 cup

  • Garam masala powder 1 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • White pepper powder to taste

  • Khoya gratedf 1/2 cup

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh mint sprigs to garnish


Step 1

Heat 2 tablespoons oil in a non-stick pan, add garlic, ginger, cumin seeds and green chillies, mix and sauté for a minute.

Step 2

Add chironji and cashewnuts, mix and sauté for 2 minutes. Add Bengal gram powder and mix well.

Step 3

Add mint leaves, fried onions, garam masala powder, green cardamom powder and white pepper powder, mix well and saute for 1 minute.

Step 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.

Step 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.

Step 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.

Step 7

Arrange the kababs on a serving platter, garnish with mint sprigs and serve hot with onion rings, lemon slices and green chutney.

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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 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.