Introduction:

 

Rajma Galouti has always been one of those recipes that takes me back to the time I first tried it at a family get-together. I remember my aunt telling me about how this recipe was a vegetarian twist on the traditional meat-based galouti kebabs, and it instantly intrigued me. The first bite was nothing short of perfection—melting in my mouth with rich, aromatic spices and a subtle texture that made it stand out from the usual vegetarian fare.

When I decided to recreate Rajma Galouti in my kitchen, I knew I wanted to maintain its authenticity while adding my own touch. The secret is in getting the spices just right and blending them into a smooth, creamy paste that delivers on texture without compromising on flavor.

 

Ingredients:

 

• Rajma (Kidney Beans) – 1 ½ cup
• Water – as required
• Fried Onion – ½ cup
• Fried Cashew Nuts – 2 tbsp
• Water – as required
• Salt – 1 tsp
• Degi Mirch Powder – 1 tsp
• Galouti Masala – 4 tsp
• Saffron – 8-10 strands
• Kewra Water – 1 tsp
• Fried Onion & Fried Cashew Paste – 2 tbsp
• Ghee – 150 gms
• Roasted Chana Dal Powder – 100 gms
• Coal – 1 piece
• Cloves – 4-5 pieces
• Ghee – 1 tsp (for smoking)
• Ghee – for shallow frying
• Green Chutney – for garnish

For Galouti Masala:

• Coriander Seeds – 2 tbsp
• Jeera (Cumin Seeds) – 1 tbsp
• Cinnamon – 1-inch stick
• Star Anise – 1 piece
• Black Cardamom – 3 pieces
• Green Cardamom – 8-10 pieces
• Black Pepper – 12-15 pieces
• Cloves – 7-8 pieces
• Pan ki Jad – ½ inch
• Khas ki Jad – a few pieces
• Dry Rose Petals – 2 tbsp
• Saunf (Fennel Seeds) – 1 tsp

 

Instructions:

 

Step 1: Prepare the Galouti Masala
Roast the Spices:
In a dry pan over medium heat, add coriander seeds, cumin seeds, cinnamon, star anise, black cardamom, green cardamom, black pepper, cloves, and fennel seeds. Stir continuously until they become aromatic and slightly darker. Be careful not to burn them.

Grind the Masala:
Transfer the roasted spices to a grinder. Add pan ki jad, khas ki jad, and dry rose petals. Grind into a fine powder. Set aside.

 

Step 2: Cook the Rajma
Soak the Rajma:
Soak the rajma overnight in water for about 8-10 hours. Drain and rinse them thoroughly before cooking.

Cook the Rajma:
In a pressure cooker, add the soaked rajma with fresh water. Cook until the rajma is very soft and tender (approximately 45-50 minutes). Once cooked, drain the excess water and mash the rajma into a smooth paste.

 

Step 3: Prepare the Onion & Cashew Paste
Blend the Paste:
In a blender, add fried onions and fried cashew nuts. Blend with a little water to form a smooth paste. This will add a creamy texture to the kebabs.

 

Step 4: Mix the Kebab Ingredients
Combine the Ingredients:
In a large mixing bowl, combine the mashed rajma, fried onion-cashew paste, salt, degi mirch powder, and galouti masala. Mix until all the ingredients are evenly distributed.

Add Flavor Enhancers:
Add saffron strands soaked in warm water and kewra water to the mixture. Mix thoroughly to enhance the aroma and flavor of the kebabs.

 

Step 5: Bind and Smoke the Mixture
Add the Binding Agent:
Add roasted chana dal powder to the mixture to bind it. Ensure the mixture holds together. Adjust the consistency by adding more chana dal powder if necessary.

Infuse Smoky Flavor:
Place a small bowl in the center of the mixture. Heat a piece of coal until red hot. Place the hot coal in the bowl, add cloves and a spoonful of ghee over it, and cover the bowl to trap the smoke. Let the smoke infuse into the mixture for about 5 minutes, then remove the bowl.

 

Step 6: Shape and Cook the Kebabs
Shape the Patties:
Take small portions of the kebab mixture and shape them into small, round patties using your hands.

Cook the Kebabs:
Heat a flat pan over medium heat and add ghee. Place the kebabs on the pan and cook until golden brown on both sides, flipping carefully. Continue this process until all kebabs are cooked.

 

Serve Hot:
Once cooked, remove the kebabs and serve hot with green chutney.

 

 

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About the Recipe:

 

Rajma Galouti is a wonderful fusion dish that brings together the hearty flavor of kidney beans with the delicate texture of galouti kebabs. It’s a perfect option for vegetarians who want to indulge in something traditionally rich and luxurious. The kidney beans (rajma) are slow-cooked and mashed to perfection, infused with spices, and then shaped into soft, melt-in-the-mouth patties.

This dish combines simplicity with sophistication. You don't need a lot of ingredients, but the way you treat each component matters. The right mix of spices, slow cooking the beans, and the fine balance between texture and flavor is what makes Rajma Galouti a memorable dish.

 

Cooking Tips:

 

• Soak the Rajma Overnight: Soaking the rajma for at least 8-10 hours ensures that it cooks evenly and becomes soft enough to mash.
• Use a Heavy-Bottomed Pan: For slow-cooking the kidney beans and infusing the spices, a heavy-bottomed pan is your best bet. This prevents the rajma from sticking and allows the flavors to meld beautifully.
• Blend to a Smooth Paste: The texture is crucial in this dish. Make sure you blend the rajma and spice mix to a fine, smooth paste to achieve that signature melt-in-the-mouth experience.
• Rest the Mixture: Once you’ve prepared the galouti mixture, let it rest for about 30 minutes. This helps the flavors settle and makes the mixture easier to shape into patties.
• Cook on Low Heat: To get a nice, even golden brown crust without burning, cook the patties on low heat. This allows the inside to remain soft while achieving the perfect outer texture.

 

Pairing Guide:

 

Rajma Galouti pairs beautifully with a variety of accompaniments. You can serve it with mint chutney or a tangy tamarind sauce to enhance the flavors. For a complete meal, pair it with roomali roti or naan. A light yogurt-based raita can also balance out the richness of the galouti. As for beverages, a refreshing masala chai or mint lemonade works wonders alongside these kebabs, adding a fresh and vibrant contrast.

 

Frequently Asked Questions:

 

1. What is Rajma Galouti?
Rajma Galouti is a vegetarian version of the traditional galouti kebabs, made with kidney beans (rajma) instead of meat. The beans are slow-cooked, mashed, and infused with spices to create soft, melt-in-the-mouth patties.

2. Can I make Rajma Galouti ahead of time?
Yes, you can prepare the rajma mixture ahead of time and store it in the fridge. When you're ready to serve, shape the patties and cook them fresh for the best texture.

3. What can I serve with Rajma Galouti?
Rajma Galouti pairs well with mint chutney, tamarind sauce, roomali roti, naan, or a light yogurt-based raita. You can also enjoy it as an appetizer on its own.

4. How long should I cook the rajma for Rajma Galouti?
After soaking the rajma overnight, cook it for about 45-60 minutes until it becomes soft enough to mash easily.

5. Can I freeze Rajma Galouti?
Yes, you can freeze the uncooked patties. Just make sure to thaw them completely before frying or grilling them.

6. How do I ensure the Rajma Galouti patties don’t fall apart while cooking?
Let the rajma mixture rest for 30 minutes before shaping the patties. You can also add a binding agent like bread crumbs if necessary.

7. Is Rajma Galouti gluten-free?
If you skip using any binding agents like bread crumbs and ensure your spices are gluten-free, Rajma Galouti can be made gluten-free.

8. Can I use canned kidney beans for Rajma Galouti?
While it's best to use dried and soaked rajma for the authentic texture, canned kidney beans can be used in a pinch. Just be sure to rinse them thoroughly before use.

9. What spices are typically used in Rajma Galouti?
Common spices include cumin, coriander, garam masala, ginger, garlic, and green chilies, all of which help build the layers of flavor in the dish.

10. How do I achieve the melt-in-the-mouth texture for Rajma Galouti?
The key is to cook the rajma until it's very soft and then blend it into a smooth paste. Additionally, cooking the patties on low heat ensures a soft interior with a crisp outer layer.

 

 

 

 

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