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This recipe is sourced from Sanjeev Kapoor’s recipes.
Galouti Kababs are soft, melt-in-mouth kababs orinating from the city of Nawabs. This hallmark dish of Awadhi cuisine is usually prepared from minced meat. In this recipe I have use Rajma or kidney beans.
Ingredients:
Rajma/Kidney Beans – 2 cups, soak in water overnight
Ginger – 1 inch long piece
Garlic Cloves – 8
Green Chillies – 5
Reduced Milk/Khova/Mava – 1/2 cup
Cashew nuts – 10
Poppy Seeds – 1 1/2 tbsps
Sunflower Seeds/Chironji – 2 tbsps
Keora Essence – 1/2 tsp
Cloves – 5
Cinnamon – 1 1/2 inch long piece
Cardamoms – 5
Caraway Seeds/Shahjeera – 1 tsp
Pepper Powder – 1 tsp
Lemon Juice – 1 tbsp
Salt to taste
Ghee/Oil – 2 tsps + for shallow frying
Method:
- Pressure cook kidney beans until soft.
- Drain out water and finely mash the cooked beans. You can also blend it into a fine paste.
- Shred green chillies, ginger and garlic cloves. Keep aside.
- Dry roast cashew nuts, poppy seeds and sunflower seeds separately. Blend it into a fine pasting using little water.
- Dry roast cardamom, cloves, cinnamon and caraway seeds. Once cooled, blend to a fine powder.
- Heat 2 tsps oil/ghee in a pan, add shredded green chillies, garlic and ginger. Saute until the raw smell disappears.
- Now add khova and saute for 2-3 minutes.
- Add mashed/blended kidney beans. Mix well.
- Add cashew nut paste, powdered spices, pepper powder and salt. Mix thoroughly and turn off the flame.
- Add lemon juice, keora essence. Mix well.
- Once cooled, divide this mixture into lemon sized balls, flatten each ball pressing gently between your palms to make small thick discs.
- Heat oil/ghee in a flat bottomed pan and shallow fry both sides of the discs until they turn slightly brown.
- Serve hot with green chutney and onion rings.
This recipe is sourced from Sanjeev Kapoor’s recipes.