Rajma Galouti Kebab Recipe

Twitter

Facebook

Google +

Pinterest

Prep Time Null

Cooking Time Null

Servings Null

Rating

Here is a low-fat version of Rajma Galouti Kebab. This kebab can be prepared by using less oil. This lip smacking snack is loaded with nutrients and protein. Let’s follow this healthy recipe.

Ingredients

1/2 cupRajma (Large Kidney Beans)
2Potatoes (aloo), boiled and mashed
1/2 Paneer(Homemade Cottage Cheese), crumbled
6Mint Leaves (Pudina)
1/4 cupCashew nuts
1 inchGinger
3cloves Garlic
1Green Chili
1 teaspoonRose water
2Saffron strands
1 teaspoonGaram masala powder
1 teaspoonChaat Masala Powder
2Onions, sliced caramelized
2 tablespoonsGram flour (besan)
Saltto taste
Cooking oilfor cooking

Directions

Step1Soak 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.
Step2Cover the pressure cooker and pressure cook for40 min and after 40 min turn the heat to low and cook for 20 minutes.
Step3After 20 minutes switch off the flame and allow the pressure to release naturally.
Step4Once the rajma are cooked through completely, drain the excess water from the rajma.
Step5Blend 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.
Step6Add 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.
Step7Divide the mixture into equal portions and shape the portions into round circular discs.
Step8Preheat a pan and grease it with some oil and place the shaped Kebab portions on the preheated skillet.
Step9Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp.
Step10Place the kebab on a serving platter and serve it along with Green Chutney