Kababs are always my favorite, being vegetarian I always miss these Muglai delicacies, till I tried a vegetarian version of recipe by chef Sanjeev kapoor. kebabs are basically a meat preparation. Rajma Galouti Kebab, a delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma. The specialty of a galouti kebab is its ability to completely melt in your mouth and this rajma galouti kebab does just that.
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..
Vegetarian Galouti Kebabs
2 cups ......Red kidney beans (rajma) boiled
1/2 cup .....Paneer crushed
2................Sunflower seeds (charoli/chironji)
1 1/2 Tbsp..Poppy seeds (khuskhus/posto)
1 Tbsp .......Caraway seeds (shahi jeera)
8 tsp...........Green cardamoms
6 ................Black cardamoms
Cinnamon 2 inch stick
Saffron (kesar) a pinch
1/2 tsp ......Kewra water
Pure ghee 2 tablespoons + to shallow fry
Ginger chopped 1 inch piece
10 cloves....Garlic chopped
6 ................Green chillies finely chopped
Mawa (khoya) grated 4 tablespoons
1 tsp............White pepper powder
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.