Rajma Galouti Kebab Recipe
Description:
Rajma Galouti Kebabs are an exquisite vegetarian take on the traditional Galouti kebabs. These melt-in-the-mouth delicacies are packed with flavor, thanks to the fragrant rose water, crunchy almonds, and the soft creaminess of paneer. The combination of cooked rajma (kidney beans), mashed potatoes, and crumbled paneer gives these kebabs a soft, luscious texture that is sure to captivate your taste buds. Infused with aromatic mint, saffron, and a touch of garam masala, these kebabs are perfect as an appetizer for any special occasion.
Cuisine: Awadhi
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1/2 cup |
| Potatoes (Aloo), boiled & mashed | 2 medium-sized potatoes |
| Paneer (Homemade Cottage Cheese) | 1/2 cup crumbled |
| Mint Leaves (Pudina) | 6 leaves |
| Cashew Nuts | 1/4 cup |
| Ginger | 1-inch piece |
| Garlic | 3 cloves |
| Green Chilli | 1 |
| Rose Water | 1 tsp |
| Saffron Strands | 2 strands |
| Garam Masala Powder | 1 tsp |
| Chaat Masala Powder | 1 tsp |
| Onions | 2, sliced and caramelized |
| Gram Flour (Besan) | 2 tbsp |
| Salt | To taste |
| Oil | For cooking and greasing the pan |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Total Time:
65 minutes
Servings:
8-10 kebabs
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 170 kcal |
| Carbohydrates | 18g |
| Protein | 6g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 130mg |
Instructions:
Step 1: Soak and Cook the Rajma (Kidney Beans)
- Soak the Rajma: Begin by soaking the rajma in plenty of water for at least 8 hours or overnight. This helps soften the beans and ensures they cook evenly.
- Cook the Rajma: After soaking, drain the rajma and transfer them to a pressure cooker. Add 2-1/2 cups of water and a pinch of salt. Pressure cook on medium heat until you hear 5 to 6 whistles.
- Simmer: Once the whistles are done, reduce the heat to low and allow the rajma to simmer for about 20 minutes. Turn off the heat and let the pressure release naturally, which will take about 15 more minutes. The rajma should be fully cooked and soft.
- Drain: Drain the excess water from the rajma (reserve it for soups or cooking rice). The rajma should be soft enough to mash easily with your fingers.
Step 2: Prepare the Kebab Mixture
- Grind the Aromatics: In a food processor, grind the mint leaves, ginger, garlic, green chilli, and cashew nuts into a coarse paste.
- Combine with Rajma: Add the cooked rajma to the food processor along with the aromatic paste. Pulse it together until everything is well blended into a coarse mixture. You want the texture to be chunky but cohesive.
- Add Other Ingredients: Transfer the blended mixture into a large mixing bowl. Add the mashed potatoes, crumbled paneer, saffron strands (soaked in a tablespoon of warm water), garam masala, chaat masala, and caramelized onions. Add salt to taste.
- Knead the Dough: Add the gram flour (besan) to the mixture to help bind the kebab dough. Knead everything together until you get a smooth, cohesive dough. If the mixture is too sticky, add a little more gram flour.
Step 3: Shape the Kebabs
- Divide the Dough: Divide the kebab dough into 8 to 10 equal portions.
- Shape into Discs: Roll each portion into a smooth ball, then gently flatten it to form round discs. You can make them as thick or thin as you like, but traditionally they are about 2 inches in diameter and about 1/2-inch thick.
Step 4: Cook the Rajma Galouti Kebabs
- Preheat the Pan: Heat a non-stick skillet or frying pan on medium-high heat. Add a small amount of oil to grease the pan.
- Cook the Kebabs: Place the shaped kebabs in the preheated pan. Drizzle a few drops of oil over each kebab. Cook for about 3-4 minutes on each side or until golden brown and slightly crispy. Flip them carefully to ensure even cooking on both sides.
- Repeat: Continue cooking the remaining kebabs, adding more oil to the pan as needed. You may need to cook them in batches.
Step 5: Serve
- Serve Hot: Once cooked, transfer the Rajma Galouti Kebabs to a serving platter.
- Accompaniments: Serve these melt-in-the-mouth kebabs with a side of green chutney or your favorite dip. Garnish with fresh mint leaves for an added touch of freshness.
Tips for Perfect Rajma Galouti Kebabs:
- Soak the Rajma Well: Soaking the rajma overnight ensures they cook evenly and become soft enough to mash. Donβt skip this step!
- Saffron Infusion: Saffron adds a beautiful color and flavor to the kebabs. Be sure to soak the saffron strands in warm water to release its flavor.
- Caramelizing Onions: Caramelizing the onions brings out their natural sweetness, which enhances the flavor of the kebabs. Be patient and cook them on low heat until they turn golden and soft.
- Gram Flour (Besan) Usage: Gram flour helps bind the kebab mixture and gives the kebabs a light texture. Be sure to add it slowly and knead well.
- Low Heat Cooking: To avoid burning, cook the kebabs on medium heat. This ensures they cook evenly while achieving a crisp outer layer.
Rajma Galouti Kebabs are a delightful vegetarian version of the famous Galouti Kebabs. Their soft, melt-in-the-mouth texture and rich flavor make them an ideal appetizer for any gathering. Perfectly paired with a tangy green chutney, these kebabs will surely be a hit at your next party or family meal.
