Thursday, June 6, 2013

Rajma Galouti Kabab


Rajma/Kidney Beans - 2 cups, soak in water overnight
Ginger - 1 inch long piece
Garlic Cloves - 8
Green Chillies - 5
Reduced Milk/Khova/Mava - 1/2 cup
Cashew nuts - 10
Poppy Seeds - 1 1/2 tbsps
Sunflower Seeds/Chironji - 2 tbsps
Keora Essence - 1/2 tsp
Cloves - 5
Cinnamon - 1 1/2 inch long piece
Cardamoms - 5
Caraway Seeds/Shahjeera - 1 tsp
Pepper Powder - 1 tsp
Lemon Juice - 1 tbsp
Salt to taste
Ghee/Oil - 2 tsps + for shallow frying


  1. Pressure cook kidney beans until soft.
  2. Drain out water and finely mash the cooked beans. You can also blend it into a fine paste.
  3. Shred green chillies, ginger and garlic cloves. Keep aside.
  4. Dry roast cashew nuts, poppy seeds and sunflower seeds separately. Blend it into a fine pasting using little water.
  5. Dry roast cardamom, cloves, cinnamon and caraway seeds. Once cooled, blend to a fine powder.
  6. Heat 2 tsps oil/ghee in a pan, add shredded green chillies, garlic and ginger. Saute until the raw smell disappears.
  7. Now add khova and saute for 2-3 minutes.
  8. Add mashed/blended kidney beans. Mix well.
  9. Add cashew nut paste, powdered spices, pepper powder and salt. Mix thoroughly and turn off the flame.
  10. Add lemon juice, keora essence. Mix well.
  11. Once cooled, divide this mixture into lemon sized balls, flatten each ball pressing gently between your palms to make small thick discs.
  12. Heat oil/ghee in a flat bottomed pan and shallow fry both sides of the discs until they turn slightly brown.
  13. Serve hot with green chutney and onion rings.
This recipe is sourced from Sanjeev Kapoor's recipes.


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