Rajma Galouti Kebab Recipe

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Directions

• Soak the rajma for at least 8 hours and To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water.
• Cover the pressure cooker and pressure cook for40 min and after 40 min turn the heat to low and cook for 20 minutes.
• After 20 minutes switch off the flame and allow the pressure to release naturally.
• Once the rajma are cooked through completely, drain the excess water from the rajma.
• Blend mint leaves, green chilies, ginger, garlic, cashew nut in a food processor to make a coarse mixture and add rajma and blend again into a smooth mixture.
• Add this kebab mixture into a large mixing bowl and add besan, garam masala, saffron, chaat masala, caramelized onions, and salt and knead well to make a kebab dough.
• Divide the mixture into equal portions and shape the portions into round circular discs.
• Preheat a pan and grease it with some oil and place the shaped Kebab portions on the preheated skillet.
• Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp.
• Place the kebab on a serving platter and serve it along with Green Chutney

Meghna Nath