Rajma Galouti Kebab

Recipe by
Total Time:
13 hours
Serves:4
Rated 3.5 based on 100 votes
3.5
Cuisine: Indian Recipe
Difficulty: Medium

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Rate This Recipe
3.5

Ingredients

  • 2 cups - Rajma
  • 15 - Cashewnuts
  • 2 tbsps - Chironji
  • 1.5 tbsps - Khus Khus
  • 1 tsp - shahi Jeera
  • 8 - green Cardamoms
  • 6 - black Cardamoms
  • 4 - Cloves
  • 2 inch - Cinnamon sticks
  • A pinch of Saffron
  • 1/2 tsp - kewra water
  • 2 tbsp - ghee, also some to shallow fry
  • 1 inch - ginger, chopped piece
  • 10 Cloves - garlic, chopped
  • 6 - green chillies, finely chopped
  • 4 tbsps - khoya, grated
  • 1 tsp - white pepper powder
  • Salt to taste
  • 1 tbsp - Lemon juice
  • 1 to 2 sprigs - fresh Mint leaves
  • 2 - onions, cut into roundels

How to Make Rajma Galouti Kebab

  • Soak rajma in 5 cups of water, preferably overnight.
  • Boil in sufficient quantity of water until soft. Drain and set aside.
  • Dry roast cashewnuts, chironji and khus khus. 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.
  • Heat 2 tbsps of ghee in a pan. Add ginger and garlic. Saute for a few seconds.
  • Add green chillies and saute for 1 minute.
  • Add rajma and cook for 3 to 4 minutes.
  • Add cashewnut paste and stir-fry for 4 to 5 minutes.
  • Add khoya, white pepper powder and salt. Stir-fry for 4-5 minutes. Remove from heat.
  • Cool and mash rajma to a smooth paste.
  • Sprinkle powdered spices and soaked saffron. Adjust salt.
  • Add lemon juice and mix thoroughly.
  • Divide mixture into equal balls and press them lightly.
  • Heat 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.