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Wednesday, July 16, 2014

Rajma Galouti Kebab

Had my eyes on this for a long time but finally got a chance this week as I was running a little short on vegetables. A good thing that my timing coincides with the holy month of Ramzan as this would be great on the 'iftar' menu. Read about it for the first time in one of those handy cookbooks written by the late Tarla Dalal and quite liked it for its simplicity. Then came an episode on Khana khazana featuring another strikingly different version of this delicacy which seemed to have originated in some far away universe. The latter was loaded by spices and too much of nuts I felt.

I decided to go with my favorite cook's recipe and modify/tweak it a bit while making the best use of ingredients available in my pantry. But when I made the first lot, I realized that the rajma gives a dry texture to these kebabs. Typical of any lentil fritters. So the potato/panner/khoya/nuts paste are very much required to impart that silken melt-in-the-mouth kinda texture to the kebabs. The addition of ghee is also crucial for the same reason. They turned out fine with the addition of more potato and unsweetened khoya.Read on for my version -






Preparation Time - 30 mins

Ingredients -

1 cup rajma/kidney beans
1 medium sized potato (boiled & peeled)
1/3 cup grated paneer
4 tbsp grated/crumbled unsweetened khoya
1 medium sized onion
2-3 green chilis
1 tsp finely chopped ginger
2-3 tsp chopped coriander leaves
1-2 tsp chopped mint leaves
1/4 tsp coriander powder
1/5 tsp cumin powder
1/3 tsp red chilli powder
2 pinch garam masala
1/3 turmeric
salt to taste
5-6 tsp oil/clarified butter (gives a more authentic taste)


Preparation - Wash and soak the rajma beans overnight.

Finely chop the onions and green chillis.

Cooking - Transfer the rajma to a pressure cooker with salt, turmeric and 1 1/2 cups water. Pressure cook for 3-4 whistles till soft but not too mushy. Allow steam to escape naturally. Then drain the kidney beans and keep aside.

Heat 3 tsp oil in a wok. Add the onions and fry till translucent.

Add the ginger and saute for 30 seconds. Add the powdered masalas and fry for another 20-30 seconds.

Add the kidney beans along with the grated potato, paneer and khoya. Use a heavy spoon or ladle to mash up the beans and get a uniform mix of the ingredients. Adjust salt.

Finally add the chopped green chili, mint and coriander leaves. Mix well. Remove from flame and keep aside till it cools down a bit.

Take small portions from the above mixture and shape into flattened circles or tikkis.

Heat a flat non-stick pan and brush with some oil/ghee. Place 3-4 of the flattened circles on it. Let it cook on one side for 3-4 minutes on low to medium flame. Brush on some oil/ghee on the top of each before flipping it over. Let it cook on this side for another 3 mins. Remove and keep aside.

Serve hot with mint-coriander chutney/ketchup or even a yogurt dip.



















Note - There kebabs are actually meant to be deep fried but I wanted to keep the calories in check with all the ghee and khoya going into it. Hence pan-fried them.

6 comments:

  1. Simply mouthwatering and lovely looking galoti kabab.
    Deepa

    ReplyDelete
  2. Great work Sweta. M proud of what u r doing. Keep it up

    ReplyDelete
  3. This looks really delicious and very tasty.

    ReplyDelete

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