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Kebab Masala
November 19, 2019
DifficultyBeginner
Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
 1 cup Rajma
 ½ cup Channa Dal
 15 Cashewnut
 ½ tbsp Dried Rose Petals
 1 Fried Onion Slices
 4 Garlic
 Salt To Taste
 4 tbsp Milk
 1 Kesar
 1 tbsp Kebab Masala - By The Indian Queen
 Oil - For Frying
1

Boil the rajma along with channa daal, garlic cloves and salt. Make sure the water filled is
just enough to soak the pulses. 5-6 whistles will be enough to bring them to perfect boil.

2

Soak the cashews in warm water for 15 minutes.

3

Soak kesar in a tbsp of milk.

4

In a grinder, add soaked cashew-nuts (without water), dried rose petals, friend onion, soaked kesar along with milk. Add the left over milk and grind them together to make a fine paste.

5

Drain the water and grind the boiled rajma and channa dal till they make a smooth paste. If required, you can add a table spoon of water to make a paste.

6

Mix the cashew paste along with the rajma paste, add kebab masala and mix them well till a smooth kebab paste is formed.

7

Adjust the salt to taste.

8

Make the flat patties with the kebab paste.

9

Heat the tawa well, add generous amount of vegetable oil or desi ghee and shallow fry the kebabs.

10

Serve it hot along with green chutney and onion rings.

11

NOTE :
1. Rajma and channa daal needs to be soaked in water overnight or for 7-8 hours.
2. Onion needs to be sliced and then deep fry them.
3. In case while making patties, the paste sticks to your hand, you can apply little oil on
your palms to avoid them sticking.
4. Make sure that the cashews are soaked in water for 15 minutes or else they will not
grind properly.
5. If you wish, you can store the kebab paste for few days in the airtight container in the
refrigerator.

Ingredients

 1 cup Rajma
 ½ cup Channa Dal
 15 Cashewnut
 ½ tbsp Dried Rose Petals
 1 Fried Onion Slices
 4 Garlic
 Salt To Taste
 4 tbsp Milk
 1 Kesar
 1 tbsp Kebab Masala - By The Indian Queen
 Oil - For Frying

Directions

1

Boil the rajma along with channa daal, garlic cloves and salt. Make sure the water filled is
just enough to soak the pulses. 5-6 whistles will be enough to bring them to perfect boil.

2

Soak the cashews in warm water for 15 minutes.

3

Soak kesar in a tbsp of milk.

4

In a grinder, add soaked cashew-nuts (without water), dried rose petals, friend onion, soaked kesar along with milk. Add the left over milk and grind them together to make a fine paste.

5

Drain the water and grind the boiled rajma and channa dal till they make a smooth paste. If required, you can add a table spoon of water to make a paste.

6

Mix the cashew paste along with the rajma paste, add kebab masala and mix them well till a smooth kebab paste is formed.

7

Adjust the salt to taste.

8

Make the flat patties with the kebab paste.

9

Heat the tawa well, add generous amount of vegetable oil or desi ghee and shallow fry the kebabs.

10

Serve it hot along with green chutney and onion rings.

11

NOTE :
1. Rajma and channa daal needs to be soaked in water overnight or for 7-8 hours.
2. Onion needs to be sliced and then deep fry them.
3. In case while making patties, the paste sticks to your hand, you can apply little oil on
your palms to avoid them sticking.
4. Make sure that the cashews are soaked in water for 15 minutes or else they will not
grind properly.
5. If you wish, you can store the kebab paste for few days in the airtight container in the
refrigerator.

Rajma Ke Galouti Kebab

One thought on “Rajma Ke Galouti Kebab

  1. Loved the Khajoor Pickle – fresh flavours of lemon and dates which is a rare combination. I appreciated the plain colour of this sweet pickle/ chutney – clearly no colours added, just like a chutney I would have made at home. Also, there is no spice in this at all! Great for little kids.

    The Buni ka masala is like a chaat masala – too yum. I’ve been putting it into so many dishes – just adds a little twist, which is fantastic!

    The haldi is pure – we use it only medicinally for colds etc. A marked difference from the store bought stuff.

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