Today i am sharing Vegetarian Galouti Kebab. Kebabs are always my favorite, being vegetarian I always miss these Mughlai delicacies, till I tried a vegetarian version of recipe by chef Sanjeev kapoor. kebabs are basically a meat preparation.
What is Vegetarian Galouti Kebabs?
Rajma Galouti Kebab is a vegetarian version of the traditional Galouti kebab, where meat has been replaced with rajma. In fact the specialty of a kebab is its ability to completely melt in your mouth and this rajma galouti kebab does just that.
How to make:
The vegetarian version of the traditional delectable kebab, where meat has been replaced with rajma is as tasty as the non veg version. Melt in the mouth kebabs that is packed with flavor from the rose water, almonds, and the paneer. The soft cooked rajma, along with the potatoes and the paneer give that melt in the mouth feeling.
After a success of these delectable kebabs I tried almost all kababs with little vegetarian twists will share all of them soon ….shearing Step By Step tried and tested recipe of vegetarian galouti kebabs..
Lastly, I like to share for mughlai dishes with you ..
- Firstly, Nargisi Kofta- A Mughlai Dish
- Secondly, VEGETARIAN SHAMI KABAB – A Mughlai Delite
- Furthermore,Vegetarian Keema Paratha -An Indian Bread
- And so on..
Vegetarian Galouti kebab || Rajma Galouti kebabsCourse: AppetizersCuisine: Mughlai, IndianDifficulty: Medium
Rajma Galouti Kebab is a vegetarian version of the traditional Galouti kebab, where meat has been replaced with rajma. As delicious as non-veg version.
Red kidney beans (rajma) boiled..2 cups
Paneer crushed..1/2 cup
Cashew Nuts/ almonds…15 no.
Sunflower seeds (charoli/chironji)..2 tsp
Poppy seeds (khuskhus/posto)..1 1/2 Tbsp
Caraway seeds (shahi jeera)…1 Tbsp
Green cardamoms…8 tsp
Cinnamon 2 inch stick
Saffron (kesar) a pinch
Kewra water…1/2 tsp
Pure ghee 2 tablespoons + to shallow fry
Ginger chopped 1 inch piece
Garlic chopped…10 cloves
Green chillies finely chopped…..6no.
Mawa (khoya) grated 4 tablespoons
White pepper powder…1 tsp
Salt to taste
Lemon juice 1 tablespoon
Fresh mint leaves 1-2 sprigs
Onions cut into roundels 2 medium
- Soak rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft. Drain and set aside. Dry roast cashewnuts, chironji and khus khus.
- Grind to a fine paste using a little water. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Cool and grind to a fine powder. Soak saffron in kewra water.
- Heat two tablespoons of ghee in a pan, add ginger and garlic and sauté for a few seconds. Add green chillies and sauté for one minute. Add rajma and paneer, cook for three to four minutes.
- Add cashewnut paste and stir-fry for four to five minutes. Add khoya, white pepper powder and salt, stir-fry for four to five minutes.
- Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of ghee till firm.) Sprinkle powdered spices and soaked saffron. Adjust salt. Add lemon juice and mix thoroughly.
- Divide mixture into equal balls and press them lightly. Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Garnish with mint leaves and onion rings. Serve with chutney of your choice.