Rajma Ki Galouti

Main Ingredients	kidney beans (rajma), brown onion paste
Cuisine	Uttar Pradesh
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	26-30 minutes
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Veg

Ingredients list for Rajma Ki Galouti

• 1 1/2 cups kidney beans (rajma) pressure cooked and pureed
• 1 1/2 tablespoons brown onion paste
• 1 1/2 tablespoons cashewnut paste
• Salt to taste
• 2 teaspoons red chilli powder
• A few saffron strands
• 1 teaspoon screwpine essence (kewra)
• 2 tablespo for shallow frying ghee
• 3 tablespoons roasted chana dal powder
• 1 teaspoon butter
• 2 tablespoons hung yogurt
• 1 small onion finely chopped
• 1 small tomato finely chopped
• for garnishing A few fresh mint leaves
• for garnishing A few fresh coriander sprigs
• For Galouti masala
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 4 black cardamoms
• 8-9 green cardamoms
• 1 tablespoon fennel seeds
• 15-20 black peppercorns
• 1 inch cinnamon
• 2 star anise
• 5-6 cloves
• 1 teaspoon carom seeds
• 1 tablespoon dried rose petals
• 2 bay leaves
• 2 grams vetiver (khus)
• 3 grams paan ki jad

Method

1. To make galouti masala, dry roast cumin seeds, coriander seeds, black cardamoms, green cardamoms, fennel seeds, peppercorns, cinnamon, star anise, cloves, carom seeds, rose petals, bay leaves, vetiver and paan ki jad till fragrant. Remove from heat, cool
2. Place 1 small piece of coal on direct flame and heat it till red hot.
3. Take pureed kidney beans in a bowl. Add onion paste, cashewnut paste, salt, 1 tsp red chilli powder, 1½ tbsps galouti masala, saffron strands, screwpine essence and 2 tbsps ghee and mix well. Add roasted chana dal powder and mix well.
4. Place a small steel katori or a small heatproof glass bowl in the centre of the kidney beans mixture. Put the heated coal piece in it and add butter. Seal immediately with an aluminium foil and rest for 5 minutes.
5. Heat ghee in a non-stick pan. Divide kidney beans mixture into 8 equal portions shaped into kababs, place on the pan and shallow-fry till evenly golden from both the sides. Drain on absorbent paper.
6. Take yogurt in a bowl. Add salt, remaining red chilli powder, onion, tomato and mix well.
7. Garnish kababs with a fresh mint leaves and coriander sprigs and serve hot with yogurt mixture.

Nutrition Info

Calories	2120
Carbohydrates	246.6
Protein	88.5
Fat	81.7
Other Fiber	Fiber- 30.3gm