Rajma Galouti Kabab

Ingredients list for Rajma Galouti Kabab

• 3/4 cup Kidney beans (rajma) soaked overnight, boiled and mashed
• 2 tablespo to shallow fry Oil
• 1 tablespoon Garlic chopped
• 1/2 tablespoon Ginger chopped
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Green chillies finely chopped
• 1 tablespoon Chironji
• 2 tablespoons Cashewnuts broken
• 2 tablespoons Roasted Bengal gram (daalia) powder
• 1/4 cup Fresh mint leaves
• 1/4 cup Fried onion
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Green cardamom powder
• to taste White pepper powder
• 1/2 cup Khoya gratedf
• to taste Salt
• 1 tablespoon Lemon juice
• to garnish Fresh mint sprigs

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.