Rajma Kebab

Methods

• Heat oil in a non-stick pan, add onion and ginger-garlic paste and saute till slightly brown.
• Add tomato, mix and saute till slightly soft. Add tomato ketchup, chilli flakes, cumin powder, red chilli powder, pepper powder and garam masala powder and mix well. Add coconut and saute for a few more seconds.
• Add boiled kidney beans, mix well and cook till mixture is dry. Remove the pan from heat and keep aside to cool. Transfer into a blender jar and blend into a smooth paste. Transfer the paste into a bowl, add salt and mix well.
• Divide the mixture into small equal portions and shape them into round flat kababs.
• Heat sufficient oil in a non-stick pan, place the kababs in it and shallow-fry, turning sides, till evenly done on both sides. Drain on absorbent paper.
• Arrange the kababs on a serving platter and serve hot with a bowl of tomato ketchup.