Rajma Galouti Kebab Recipe
The Rajma Galouti Kebab Recipe are melt in the mouth kebabs that is packed with flavor from the rose water, almonds, and the paneer. The soft cooked rajma, along with the potatoes and the paneer give that melt in the mouth feeling. The Rajma Galouti Kebab is a vegetarian version of the traditional Galouti kebab, where meat has been replaced with rajma.
The kebab is packed with proteins and nutrients that there would be no guilt in having them as a snack or appetizer for parties.
The kidney beans (rajma) is packed with fiber, protein, carbohydrates nd micro-nutrients.Red kidney beans are not a complete protein, meaning they do not provide all of the essential amino acids. However, they're a good source of lean protein, providing 17 percent of your recommended daily allowance. If you pair kidney beans with a whole grain, such as brown rice, the meal provides all of the essential amino acids. Amino acids are necessary for forming the basic structure of your body's cells, tissues and muscles. (more info)
If you are looking for more Rajma recipes here are some :
- 1/2 cup Rajma (Large Kidney Beans)
- 2 Potatoes (Aloo) , boiled and mashed
- 1/2 Paneer (Homemade Cottage Cheese) , crumbled
- 6 Mint Leaves (Pudina)
- 1/4 cup Cashew nuts
- 1 inch Ginger
- 3 cloves Garlic
- 1 Green Chilli
- 1 teaspoon Rose water
- 2 Saffron strands
- 1 teaspoon Garam masala powder
- 1 teaspoon Chaat Masala Powder
- 2 Onions , sliced caramelized
- 2 tablespoons Gram flour (besan)
- Salt , to taste
- Sunflower Oil , for cooking
How to make Rajma Galouti Kebab Recipe
To begin making the Rajma Galouti Kebab Recipe, 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. You can use the water in stocks or soups or even cooking rice.
We will now begin to make the Rajma Galouti Kebabs.
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 8 to 10 equal portions. Shape the portions into round circular discs.
Our final steps is to cook the Rajma Galouti Kebab. 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 oil over the kebabs and pan fry them on both sides until lightly crisp.
Proceed the same way to make the remaining Rajma Galouti Kebabs. Place them on a serving platter and serve it along with Green Chutney..