Shwet's Sizzling Wok

A foodie's delight

Rajma Galouti Kabab

on March 15, 2016

Soft and melt in the mouth Kababs !! Totally in love with this.. And it tasted better than non veg one’s which I had tasted in a restaurant.. Those were made of Lamb meat.. And to think of the fact these were made by red kidney beans.. Isn’t it amazing 😉

So here goes the story, I had soaked rajma beans to prepare rajma masala for dinner, and my hubby didn’t wanna have it !! Well, happens at times 😦 So what to do with soaked rajma beans was a big question. Wanted to make something interesting so that he eats and my rajma also doesn’t go in waste 😉 This recipe was really a life saver to me !! and to top it off, sooooooooo delicious !! Yummm.. This is  gonna be my next party starter when I have guests. 🙂 Try these beauties.. and let the people guessing 😉

Recipe Credits : Archana’s Kitchen


  • 1 cup rajma
  • 2 small potatoes, boiled and mashed
  • 1/2 cup paneer, crumbled
  • a small bunch of mint leaves
  • 1/4 cup cashew nuts
  • 1 inch piece of ginger
  • 2 to 3 cloves garlic
  • 1 green chilli
  • 1 teaspoon of rose water
  • a few strands of saffron
  • 1 teaspoon of garam masala powder
  • 1 teaspoon of chaat masala powder
  • 2 large onions, sliced & caramelized
  • 2 large tablespoons of gram flour
  • salt to taste
  • Ghee for cooking


  • We will first soak the rajma for at least 8 hours. After the soaking period, cook the rajma along with salt until very soft. If you press the rajma between your fingers it should mash easily.
  • To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water. Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles. After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes. After 20 minutes of simmering, turn off the heat. Allow the pressure to release naturally. The rajma will continue to cook under the pressure that exists in the cooker. This will take another 15 minutes.
  • Once the rajma are cooked through completely, drain the excess water. We will now begin to make the Rajma Galouti Kababs.
  • We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food processor to make coarse mixture. Next add in the rajma and blend again into the mixture.
  • Add this kebab mixture into a large mixing bowl. Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough.
  • Divide the mixture into equal portions. Shape the portions into round circular discs.
  • Our final steps is to cook the Rajma Galouti Kabab. To do that, preheat a pan and grease it with oil. Place the shaped Kebab portions on the preheated skillet. Drizzle a few drops of ghee over the kebabs and pan fry them on both sides until lightly crisp.
  • Proceed the same way to make the remaining Rajma Galouti Kababs. Place them on a serving platter and serve hot with chutney of your choice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


Food and Lifestyle Blogger !!

Sharmis Passions

A foodie's delight

Rak's Kitchen

A foodie's delight

Authentic Food Delights

A foodie's delight

Sano's CookBook

Cooking is an evergreen and immortal art to me

Kudpiraj's Garam Tawa

A foodie's delight

Ria's Collection

A foodie's delight

Geeths Dawath

A foodie's delight

Edible Garden

Simple, Delicious, Everyday Recipes

%d bloggers like this: