Rajma Galawati

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Top Rated Recipe

Chef Ajay Chopra

Last Updated: Sep 03, 2019

Rajma Galawati

About Rajma Galawati

Table of Contents

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

  • Red kidney beans (rajma) 2 cups
  • Salt to taste
  • Pure ghee 1 tsp + to shallow-fry
  • Browned onion paste 1 cup
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  • 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.
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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 ΒΌ cup
  • Lemon juice 2 tsps

How to Make Rajma Galawati (Stepwise Photos)

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. Open the lid when the pressure reduces completely and drain the beans.
  2. Put the beans in a mixer jar and grind to a fine puree. Transfer it into a bowl.
  3. 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.
  4. Divide the mixture into equal portions and shape them into kababs.
  5. 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.
  6. To make salad, tear lettuce leaves and put into a bowl. Add coriander leaves and capsicums and mix well. Add salt and lemon juice.
  7. Serve the galawati kababs with the salad.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Key Details:

Prep:9 hours

Cook time: 30 minutes

Difficulty Level: Moderate

Course: Starter

Cuisine: Lucknowi

Key Ingredients:

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