Rajma Galouti Kebab: Are you a fan of kebabs but don’t like meat? Then Galouti Kebab is perfect for you.
This kebab recipe, originating from the royal kitchens of Lucknow, is absolutely delicious. Created in the 19th century by the personal chefs of Nawab Asaf-ud-Daulah, it was designed to be so tender that it could be eaten easily even without teeth. It became known as “Galouti”, meaning “that which melts in the mouth”. Let’s learn more about this delicious recipe:
What ingredients are needed to make Rajma Galouti Kebab?
Kidney beans – 2 cups (boiled)
Ginger – 1 inch (grated)
Green chillies – 2 (finely chopped)
Garlic – 6-7 cloves (finely chopped)
Fried onions – 1/4 cup
Fresh coriander leaves – 1 handful (including white stems)
Soaked cashews – 1/4 cup
Dried rose petals – 1 tablespoon
Mint leaves – 1 handful
Cardamom pods – 2-3
Kewra water – 1-2 teaspoons
Garam masala – 1 teaspoon
Red chilli powder – 1 teaspoon
Chaat masala – 1 teaspoon
Roasted gram flour (besan) – 1/2 cup
Ghee – for shallow frying
Salt – to taste
Pickled onions – for garnish
How do you make Rajma Galouti Kebab?
Step 1 – To make Rajma Galouti Kebab, first you need to boil the kidney beans thoroughly until they become soft, then mash them slightly to make a paste.
Step 2 – Next, in a blender, combine ginger, green chillies, garlic, fried onions, coriander stems, soaked cashews, dried rose petals, mint, and cardamom. Then add a little water and a few drops of kewra water to make a fragrant and smooth paste. Finally, you will need to mix this paste into boiling water.
Step 3 – Now, add red chilli powder, chaat masala, garam masala, salt, and roasted gram flour to it and mix well. Then, shape this mixture into small kebabs and let them set for 10 minutes.
Step 4 – Now, add red chilli powder, chaat masala, garam masala, salt, and roasted gram flour to it and mix well. Then, shape this mixture into small kebabs and let them set for 10 minutes.
Step 5- Bake until golden and crispy on both sides. Bake until golden and crispy on both sides.