Rajma Galouti Kebabs

Ingredients list for Rajma Galouti Kebabs

• 2 cups Red Kidney Beans
• Cashew Nuts
• 15 Cashewnuts
• 2 tablespoons Sunflower seeds (charoli/chironji)
• 1 1/2 tablespoons Poppy seeds (khuskhus/posto)
• 1 teaspoon Caraway seeds (shahi jeera)
• 8 Green cardamoms
• 6 Black cardamoms
• 4 Cloves
• 2 inch stick Cinnamon
• a pinch Saffron (kesar)
• 1/2 teaspoon Kewra water
• Pure ghee 2 tablespoons + to shallow fry
• 1 inch piece Ginger chopped
• 10 cloves Garlic chopped
• 6 Green chillies finely chopped
• 4 tablespoons Mawa (khoya) grated
• 1 teaspoon White pepper powder
• to taste Salt
• 1 tablespoon Lemon juice
• 1-2 sprigs Fresh mint leaves
• 2 medium Onions cut into roundels

Method

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.
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.
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.
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.
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.
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.

Nutrition Info