Rajma Galawati Kabab | Chej Ajay Chopra

Galawati means “to melt in your mouth,” and these kababs are exactly that.

Preparation Time: 9 hrs
Cooking Time: 30 mins
Method: moderate
Course: Starter
Type: Lucknowi

Ingredients:

1. Red kidney beans (rajma) 2 cups
2. Salt to taste
3. Pure ghee 1 tsp + to shallow-fry
4. Browned onion paste 1 cup
5. Ginger, chopped 1 tsp
6. Green chilies, chopped 3
7. Small onion, chopped 1
8. Fresh coriander leaves, chopped 4 tsp
9. Red chili powder 1 tbsp
10. Kitchen king masala 1 tbsp
11. Garam masala powder 1 tsp
12. Roasted Chana (daalia) powder 5 tbsp
13. Rose water 1 tsp
14. Lettuce leaves a few
15. 3 colored capsicums, cut into thin strips ¼ cup
16. Lemon juice 2 tsp

Method:

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