Simple, practical, and full of everyday flavour, galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab is a vegetarian awadhi snacks made with rajma, water, and salt in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 9 kebab
- Category: snacks
- Cuisine: awadhi
Ingredients
for pressure cooking:
- 1 cup rajma
- 4 cup water
- ½ tsp salt
for masala paste:
- 10 whole cashew / kaju (soaked)
- 2 tbsp fried onions
- 1 chilli (whole)
- 2 pods cardamom / elachi
- 2 tbsp coriander
- 3 tbsp saffron water
other ingredients:
- 1 tsp ginger garlic paste
- ½ tsp kashmiri red chilli powder
- 1 tsp garam masala
- ¼ tsp salt
- 1 tsp rose water
- 1 tsp kewra water
- 1 tsp ghee / clarified butter
- ¼ cup besan / gram flour (roasted)
- oil for roasting
Method
- in a small blender take 10 whole cashews. make sure to soak cashews in warm water for 10 minutes.
- also add 2 tbsp fried onions, 1 chilli, 2 pods cardamom, 2 tbsp coriander and 3 tbsp saffron water.
- blend to smooth paste.
- transfer the masala paste to rajma paste.
- further add all spices, 1 tsp ghee and ¼ cup besan.
- combine well making sure the spices are combined well.
- grease the hands with oil and shape a small ball sized mixture.
- roast in tawa heating 2 tbsp oil.
- roast on both sides until the galouti kebab turns golden and crisp.
- finally, enjoy galouti kebab or rajma kebab with green chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
