👁️ K ❤️ K
Soft Rajma Galouti Kebab Recipe with Garam Masala
Ingredients
- 2 Cups Boiled Rajma For Paste
- 10 Cashews nuts
- 2 Tbsp Fried Onion
- 1 Green Chilli
- 2 Tsp Green Cardamom
- 1 Tbsp chopped Coriander
- 2-3 Tbsp Saffron Water
- 1 Tsp Ginger Garlic Paste
- 1 Tsp Prayosha Meera Garam Masala Powder
- Salt To Taste
- 1 Tsp Rose Water
- 1/2 Tsp Kewra Water
- 1 Tsp Ghee
- 2-3 Tbsp Roasted Gram Flour
- 2-3 Tbsp Oil/Ghee for cooking
Step by Step Guide
Make a paste
- In a mixer jar, add 10 cashews, 2 tbsp fried onions, 2 tsp green cardamom, 1 green chilli, 1 tbsp chopped coriander, 1 tsp ginger-garlic paste, and 2–3 tbsp saffron water.
- Blend everything into a smooth and fine paste.
- In another mixer jar, add 2 cups boiled rajma, 2–3 tbsp roasted gram flour, the prepared paste, 1 tsp rose water, ½ tsp kewra water, and 1 tsp Prayosha Meera Garam Masala Powder.
- Blend all the ingredients until you get a smooth and thick kebab mixture.
- Divide the mixture into equal portions. Grease your palms with a little oil and shape each portion into a round, flat tikki.
Fry kebab
- Heat 2–3 tbsp oil or ghee in a shallow frying pan over medium heat.
- Place the prepared Rajma Galouti Kebabs in the pan one by one, leaving a little space between each kebab.
- Shallow-fry the kebabs until they become crisp and golden brown on both sides. Flip them gently to avoid breaking.
- Garnish with fresh mint sprigs and serve the hot Rajma Galouti Kebabs with onion rings, lemon slices, and green chutney.
