How to make Rajma Galouti Kebabs - These spicy rajma kababs just melt in the mouth.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red Kidney Beans, Cashew Nuts
Cuisine : Hyderabadi
Course : Snacks and Starters
Rajma Galouti Kebabs Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
For more recipes related to Rajma Galouti Kebabs checkout Refried Beans, Rajma Dhokla, Red Kidney Bean and Coriander Burgers, Mexican Vegetable Hash . You can also find more Snacks and Starters recipes like Aloo Chat, Palak aur Vegetable Samose, Rainbow Shashlik, Handvo Cups With Paneer Topping.
Prep Time : 7-8 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rajma Galouti Kebabs Recipe
Red Kidney Beans 2 cups
Cashew Nuts
Cashewnuts 15
Sunflower seeds (charoli/chironji) 2 tablespoons
Poppy seeds (khuskhus/posto) 1 1/2 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Green cardamoms 8
Black cardamoms 6
Cloves 4
Cinnamon 2 inch stick
Saffron (kesar) a pinch
Kewra water 1/2 teaspoon
Pure ghee 2 tablespoons + to shallow fry
Ginger chopped 1 inch piece
Garlic chopped 10 cloves
Green chillies finely chopped 6
Mawa (khoya) grated 4 tablespoons
White pepper powder 1 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Fresh mint leaves 1-2 sprigs
Onions cut into roundels 2 medium
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
