Rajma Galouti Kebab Recipe

Experience the luxurious melt-in-mouth texture of Rajma Galouti Kebab, a vegetarian homage to the celebrated Awadhi kebabs. Crafted with velvety rajma (kidney beans), aromatic spices, and a touch of saffron, these kebabs capture the essence of Mughal-inspired cuisine while delivering a delightful crispy exterior and a soft, flavor-packed center. Traditionally cooked with meat, this innovative version transforms rajma into irresistible patties that can be served as a zesty snack with chutneys, or tucked into burgers and rolls for a satisfying meal.

Rajma Galouti Kebabs are more than just a protein-rich snack—they’re perfect as a party starter or weeknight dinner. The base of slow-cooked kidney beans combined with cashew paste creates an exceptional mouthfeel, balanced by fragrant saffron, fried onions, and a dash of garam masala. Whether you pan-roast, shallow fry, or deep fry these kababs, each bite boasts a tantalizing blend of spice and tenderness. Paired with green chutney, these kebabs invite you to indulge without guilt, making them a must-try for vegetarians and meat-lovers alike.

Rajma Galouti Kebab Recipe

Print Recipe

By Malini Serves: 9 Prep Time: 20 minutes Cooking Time: 20 minutes

Ingredients

• 1 cup rajma
• 4 cup water
• ½ tsp salt
• 10 whole cashew, soaked
• 2 tbsp fried onions
• 1 chilli, whole
• 2 pods cardamom
• 2 tbsp coriander
• 3 tbsp saffron water
• 1 tsp ginger garlic paste
• ½ tsp kashmiri red chilli powder
• 1 tsp garam masala
• ¼ tsp salt
• 1 tsp rose water
• 1 tsp kewra water
• 1 tsp ghee
• ¼ cup besan, roasted
• oil for roasting

Instructions

1

Soak rajma in water for at least 8 hours or overnight. Drain and pressure cook until soft.

2

In a small blender, combine soaked cashews, fried onions, green chilli, cardamom pods, coriander, and saffron water. Blend into a smooth paste.

3

Mash the cooked rajma thoroughly, ensuring a smooth consistency, and transfer it to a mixing bowl.

4

Mix in the prepared cashew-onion paste, ginger garlic paste, kashmiri red chilli powder, garam masala, remaining salt, rose water, kewra water, and roasted besan.

5

Add melted ghee and stir until all ingredients are evenly incorporated.

6

Lightly oil your palms and shape the mixture into small, even-sized patties.

7

Heat oil in a skillet or tawa and roast the kebabs over medium flame until both sides are golden brown and crisp.

8

Serve hot with a side of green chutney.

Notes

Tips:
Always soak the rajma adequately to ensure a soft and easier-to-mash texture., Opt for pan-roasting for a healthier version or deep fry for extra crispiness., Include millets or quinoa in the mixture for added crunch and a nutritional boost., Keep kebabs moist by not overcooking them on high heat., You can serve these in wraps, burgers, or simply as a tea-time snack.