Rajma Galouti Kebab recipe
The Rajma Galouti Kebab Recipe are melt in the mouth kebabs that is packed with flavor from the rose water, almonds, and the paneer. The soft cooked rajma, along with the potatoes and the paneer give that melt in the mouth feeling. The Rajma Galouti Kebab is a vegetarian version of the traditional Galouti kebab, where meat has been replaced with rajma.The kebab is packed with proteins and nutrients that there would be no guilt in having them as a snack or appetizer for parties.
Servings Prep Time
4people 7-8hours
Cook Time
40minutes
Servings Prep Time
4people 7-8hours
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.