• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Rajma galouti kebab

2 cups – red kidney beans (rajma)
15 – cashewnuts
2 tbsp – sunflower seeds (charoli/chironji)
1tbsp – poppy seeds (khuskhus/posto)
1 tsp – caraway seeds (shahi jeera)
8 – green cardamoms
6 – black cardamoms
5 – cloves
2 inch – cinnamon sticks
Saffron (kesar), a pinch
1/2 tsp – kewra water
2 tbsp – pure ghee, also to shallow fry
1 inch – ginger, chopped piece
10 cloves – garlic, chopped
6 – green chillies, finely chopped
4 tbsp – mawa (khoya), grated
1 tsp – white pepper powder
Salt to taste
1 tbsp – lemon juice
1sprigs – fresh mint leaves
2 – onions, cut into roundels
Directions
Overnight soak rajma in five cups of water.
Boil in sufficient quantity of water until soft.
Drain and set aside.
Dry roast cashewnuts, chironji and khus khus.
Using a little water, grind to a fine paste.
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 a further minute.
Add rajma and cook for three to four minutes.
Add cashew nut 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.
Sprinkle powdered spices and soaked saffron.
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 brown on both sides.