Rajma Galawati

Rajma Galawati

By Chef Ajay Chopra

From Hi Tea

Prep: 9 hours

Cook: 30 minutes

Method: Moderate

Course: Starter

Key Ingredients:

Red kidney beans (rajma)

Galawati means melt in the mouth and these kababs are just that - heavenly

Ingredients

Red kidney beans (rajma) 2 cups
Salt to taste
Pure ghee 1 tsp + to shallow-fry
Browned onion paste 1 cup
Ginger, chopped 1 tsp
Green chillies, chopped 3
Small onion, chopped 1
Fresh coriander leaves, chopped 4 tsps
Red chilli powder 1 tbsp
Kitchen king masala 1 tbsp
Garam masala powder 1 tsp
Roasted chana (daalia) powder 5 tbsps
Rose water 1 tsp
Lettuce leaves a few
3 coloured capsicums, cut into thin strips ¼ cup
Lemon juice 2 tsps

Methods

Drain the red kidney beans and cook them in fresh water and salt in a pressure cooker till 6-8 whistles are given out. Open the lid when the pressure reduces completely and drain the beans.
Put the beans in a mixer jar and grind to a fine puree. Transfer it into a bowl.
Add 1 tsp ghee and mix well. Add browned onion paste, salt, ginger, chillies, onion and 2 tsps coriander leaves and mix well. Add red chilli powder, kitchen king masala, garam masala, roasted chana powder and rose water and mix well.
Divide the mixture into equal portions and shape them into kababs.
Heat ghee in a non-stick pan and shallow-fry the kababs on low heat, turning sides, till both sides are evenly golden. Drain on absorbent paper.
To make salad, tear lettuce leaves and put into a bowl. Add coriander leaves and capsicums and mix well. Add salt and lemon juice.
Serve the galawati kababs with the salad.

Welcome to www.foodfood.com ("Website"). This Website is owned and operated by Turmeric Vision Private Limited.

Follow Us