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(Mouth watering veg. version of  galouti kebab prepared with boiled kidney beans)

Preparation time—20-25 minutes                            Cooking time—25-30 minutes

Serving—4                                                                  Category—veg.(kebab)


  • Boiled kidney beans, pass through puree machine-2cups
  • Cashew nut paste-1 ½tbsp
  • Brown onion paste-2tbsp
  • Roasted chana powder-4tbsp
  • Red chilli powder-1tsp
  • Saffron-a few strands
  • Rose jal-a few drops
  • Desi  ghee-1tbsp
  • Oil or ghee-for shallow frying
  • Salt-to taste


  • Cumin seeds-½tsp
  • Cloves-2-3
  • Black pepper corns
  • Black cardamom-1
  • Green cardamoms-3-4
  • Fennel seeds-1tsp
  • Star anise-1
  • Cinnnamon-1 inch stick
  • Mace(javitri)-1 flower
  • Nutmeg-1/8 of a nutmeg
  • Poppy seeds 1tbsp


1-To make galouti masala dry roasts all the masala ingredients till fragrant, remove from the heat to cool and then grind it to a fine powder.

2-Take mashed kidney beans in a bowl. Add onion paste, cashew nut paste, red chilli powder, galouti masala, gulab jal, kewra water, saffron strands,1tbsp of ghee, roasted chana powder and salt and mix well.

3-Divide the mixture into 10-12 equal portions, shape them into flat and round kebabs. Heat oil in a non-stick pan and shallow fry the kebabss till golden brown from both the sides.

4-Drain on absorbent paper and serve hot with mint yoghurt chutney.

About Anil Kumar

Chef at Mayuri Farms and Restaurant