How to make Rajma Galouti Kabab -

Melt in the mouth rajma kababs. Rajma Galouti Kebab Recipe are melt in the mouth kebabs that is packed with flavor from the rose water, almonds, and the paneer.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red Kidney Beans, Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Rajma Galouti Kabab checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like Moong Pakode Dhokla Bajra Methi ki Poori Cheesy Prawn Crisps

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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Galouti Kabab Recipe

  • Red Kidney Beans Soaked, drained and boiled in plenty of water 300 grams

  • Oil 2 tablespoons + for drizzling

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 6-8 cloves

  • Cashewnuts broken 2 tablespoons

  • Chironji 1 tablespoon

  • Green chillies, finely chopped 2

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Roasted chana dal powder (daalia) 2 tablespoons

  • Khoya/mawa grated 2 tablespoons

  • Deep fried onions ½ cup

  • Salt to taste

  • Fresh mint leaves 20-25

  • White pepper powder ½ teaspoon

  • Green cardamom powder ½ teaspoon

  • Garam masala powder 1 teaspoon

  • Juice of 1 lemon


Step 1

Heat 2 tbsps oil in a non stick kadai. Add ginger, garlic, cashewnuts, chironji, green chillies, caraway seeds and sauté till fragrant.

Step 2

Add roasted chana dal powder and khoya and sauté for 2 minutes.

Step 3

Add deep-fried onions, rajma, salt, fresh mint leaves, white pepper powder, green cardamom powder, garam masala powder and lemon juice and mix well.

Step 4

Transfer this into a mixer jar, cool slightly and grind into a fine paste. Transfer it into a bowl and mix well.

Step 5

Divide the mixture into equal portions and shape them into tikkis.

Step 6

Place the tikkis in a griller, drizzle some oil. Cook, turning sides, till the tikkis are golden and crisp.

Step 7

Transfer into a serving plate and serve hot.

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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.