Rajma Galouti Kebab Recipe

Step 1: To begin making the Rajma Galouti Kebab Recipe, we will first soak the rajma for at least 8 hours

Step 2: After the soaking period, cook the rajma along with salt until very soft

Step 3: If you press the rajma between your fingers it should mash easily

Step 4: To cook the rajma, place the rajma in the pressure cooker, add salt and 2-1/2 cups of water

Step 5: Cover the pressure cooker, place the weight on and pressure cook until you hear 5 to 6 whistles

Step 6: After 5 to 6 whistles, turn the heat to low the simmer for about 20 minutes

Step 7: After 20 minutes of simmering, turn off the heat

Step 8: Allow the pressure to release naturally

Step 9: The rajma will continue to cook under the pressure that exists in the cooker

Step 10: This will take another 15 minutes

Step 11: Once the rajma are cooked through completely, drain the excess water

Step 12: You can use the water in stocks or soups or even cooking rice

Step 13: We will now begin to make the Rajma Galouti Kebabs

Step 14: We will first grind the mint leaves, green chillies, ginger, garlic, cashew nut together in a food processor to make coarse mixture

Step 15: Next add in the rajma and blend again into the mixture

Step 16: Add this kebab mixture into a large mixing bowl

Step 17: Add the remaining kebab ingredients, except the oil and knead well to make a kebab dough

Step 18: Divide the mixture into 8 to 10 equal portions

Step 19: Shape the portions into round circular discs

Step 20: Our final steps is to cook the Rajma Galouti Kebab

Step 21: To do that, preheat a pan and grease it with oil

Step 22: Place the shaped Kebab portions on the preheated skillet

Step 23: Drizzle a few drops of oil over the kebabs and pan fry them on both sides until lightly crisp

Step 24: Proceed the same way to make the remaining Rajma Galouti Kebabs

Step 25: Place them on a serving platter and serve it along with Green Chutney