How to make Rajma Gilauti Kebab -

Vegetarian version of the most delicious mutton gilauti kebab.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Red Kidney Beans, Cashewnuts (काजू)

Cuisine : Indian

Course : Snacks and Starters

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Rajma Gilauti Kebab

Rajma Gilauti Kebab 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 : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Gilauti Kebab Recipe

  • Red Kidney Beans boiled and mashed Soaked 1 cup

  • Cashewnuts 5

  • Cinnamon 4 inch sticks

  • Black cardamom 1

  • Caraway seeds (shahi jeera) 1/4 teaspoon

  • Green cardamoms 2

  • Poppy seeds (khuskhus/posto) 1/2 teaspoon

  • Charoli/chironji 1 teaspoon

  • Cashewnuts 8

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil to shallow fry

  • Yogurt as required

  • Green chutney as required


Step 1

Dry roast cloves, cinnamon, black cardamom, caraway seeds, green cardamoms and poppy seeds in a non-stick pan till fragrant.

Step 2

Add charoli and cashewnuts and roast till they brown.

Step 3

Transfer into a mixer jar, cool and grind to a powder. Grind cooked rajma in a mixer jar.

Step 4

Mix together rajma, red chilli powder, salt and ground masala.

Step 5

Divide the mixture into equal portions with damp hands and shape into tikkis.

Step 6

Heat oil in a non-stick pan and shallow fry the tikkis, turning sides once, till both sides are equally done.

Step 7

Serve hot with yogurt 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.