Rajma Galouti Kebabs These spicy rajma kababs just melt in the mouth. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Mar 2016 in Recipes Course New Update Main Ingredients Red Kidney Beans, Cashew Nuts Cuisine Hyderabadi Course Snacks and Starters Prep Time 7-8 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Rajma Galouti Kebabs 2 cups Red Kidney Beans Cashew Nuts 15 Cashewnuts 2 tablespoons Sunflower seeds (charoli/chironji) 1 1/2 tablespoons Poppy seeds (khuskhus/posto) 1 teaspoon Caraway seeds (shahi jeera) 8 Green cardamoms 6 Black cardamoms 4 Cloves 2 inch stick Cinnamon a pinch Saffron (kesar) 1/2 teaspoon Kewra water Pure ghee 2 tablespoons + to shallow fry 1 inch piece Ginger chopped 10 cloves Garlic chopped 6 Green chillies finely chopped 4 tablespoons Mawa (khoya) grated 1 teaspoon White pepper powder to taste Salt 1 tablespoon Lemon juice 1-2 sprigs Fresh mint leaves 2 medium Onions cut into roundels Method 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. 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. 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. 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. 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. 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. Nutrition Info Calories 2432 Carbohydrates 286.1 Protein 108.8 Fat 94.6 #Poppy seeds (khuskhus/posto) #White pepper powder #Green chillies #Fresh mint leaves #Salt #Green cardamoms #Onions #Lemon juice #Saffron (kesar) #Mawa (khoya) #Cloves #Cashewnuts #Cinnamon #Caraway seeds (shahi jeera) #Ginger #Black cardamoms #Sunflower seeds (charoli/chironji) #Garlic #Kewra water Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article