Rajma Galouti Kebab Recipe
Cuisine: Awadhi
Course: Appetizer
Diet: Vegetarian
Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
These Rajma Galouti Kebabs are an exquisite fusion of flavors that beautifully marry the richness of kidney beans (rajma) with aromatic spices and herbs. Traditionally an Awadhi delicacy, these kebabs are as soft as they are flavorful, making them a perfect vegetarian option for appetizers. Infused with mint, saffron, and garam masala, these kebabs bring a burst of flavor in every bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1/2 cup |
| Potatoes (Aloo), boiled and mashed | 2 |
| Paneer (Homemade Cottage Cheese) | 1/2 block, crumbled |
| Mint Leaves (Pudina) | 6 leaves |
| Cashew Nuts | 1/4 cup |
| Ginger | 1 inch |
| 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 (sliced and caramelized) | 2 |
| Gram Flour (Besan) | 2 tbsp |
| Salt | To taste |
| Sunflower Oil | For cooking |
Instructions:
Step 1: Prepare the Rajma (Kidney Beans)
Start by soaking the rajma (kidney beans) for at least 8 hours. This soaking step helps soften the beans, making them easier to cook and mash. After the soaking period, cook the rajma along with a pinch of salt until the beans are very soft. When you press a bean between your fingers, it should mash easily.
To cook the rajma, place them in a pressure cooker with 2-1/2 cups of water and the salt. Seal the pressure cooker and cook on high heat until you hear 5 to 6 whistles. Once the whistles are done, reduce the heat to low and let the beans simmer for another 20 minutes. After this, turn off the heat and allow the pressure to release naturally. This should take about 15 minutes.
Once the rajma is fully cooked, drain the excess water. You can save this water for making soups, stocks, or cooking rice.
Step 2: Make the Kebab Mixture
While the rajma cools down, it’s time to prepare the aromatic mixture for the kebabs. In a food processor, grind together the mint leaves, green chili, ginger, garlic, and cashew nuts into a coarse mixture.
Next, add the cooked and drained rajma into the food processor. Blend again until you get a smooth mixture. This mixture forms the base of the kebab dough.
Step 3: Add the Other Ingredients
Transfer the ground mixture into a large mixing bowl. Add in the boiled and mashed potatoes, crumbled paneer, caramelized onions, rose water, saffron, garam masala powder, chaat masala powder, and gram flour (besan). Season with salt to taste.
Knead the mixture well to form a smooth dough-like consistency. The mixture should be thick enough to hold its shape when formed into kebabs.
Step 4: Shape the Kebabs
Divide the mixture into 8 to 10 equal portions. Roll each portion into a ball, then flatten it gently to form round, disc-shaped kebabs. Make sure the kebabs are evenly shaped so they cook uniformly.
Step 5: Cook the Rajma Galouti Kebabs
Now, it’s time to cook the kebabs. Preheat a non-stick skillet or pan on medium heat and lightly grease it with sunflower oil. Place the shaped kebabs on the preheated pan.
Drizzle a few drops of oil over the kebabs and pan-fry them on both sides until they turn golden brown and slightly crispy. This should take about 3-4 minutes per side.
Repeat this process for the remaining kebabs.
Step 6: Serve
Once all the kebabs are cooked, transfer them to a serving platter. Serve the Rajma Galouti Kebabs hot, accompanied by a refreshing green chutney or your favorite dip.
Tips:
- Ensure that the rajma is thoroughly cooked before grinding it into the mixture to avoid a grainy texture in the kebabs.
- Caramelizing the onions adds sweetness and depth of flavor, which enhances the overall taste of the kebabs.
- These kebabs can be made in advance and stored in the refrigerator. Simply reheat them on a pan before serving.
Enjoy these delightful, soft Rajma Galouti Kebabs, a true tribute to the rich culinary heritage of Awadhi cuisine!
