Rajma Kebab

Indian Rajma Kebab or Kidney bean kebab is a favorite in my house. From these pinkish or maroon red colored beans most often I prepare Rajma Masala, which is a staple during weekends. I also prepare Rajma Pulao at times. This kidney bean kebab is the newest addition to the recipes that I prepare from kidney beans. This Kidney Bean Kebab has a firm texture and doesn’t melt in the mouth like vegetarian Galouti Kebab. They make for a nice evening snack for kids or can feature in your starters menu for parties or even everyday dinner. You can even make the kebab mixture a day before and refrigerate, next day prepare it.

Indian Rajma Kebab or Kidney bean kebab is a favorite in my house. From these pinkish or maroon red colored beans most often I prepare Rajma Masala, which is a staple during weekends.

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Rajma Kebab
Prep Time
8 hr 18 mins
Cook Time
25 mins
Total Time
8 hr 43 mins
 

Indian Rajma Kebab or Kidney bean kebab is a favorite in my house. From these pinkish or maroon red colored beans most often I prepare Rajma Masala, which is a staple during weekends. I also prepare Rajma Pulao at times. This kidney bean kebab is the newest addition to the recipes that I prepare from kidney beans. This Kidney Bean Kebab has a firm texture and doesn’t melt in the mouth like vegetarian Galouti Kebab. They make for a nice evening snack for kids or can feature in your starters menu for parties or even everyday dinner. You can even make the kebab mixture a day before and refrigerate, next day prepare it.

Course: Appetizer, Vegetarian
Cuisine: Indian
Servings: 4 people
Calories: 50 kcal
Ingredients
  • 1 cup Kidney beans / rajma kidney beans pressure cooked in 2 cups water
  • 1 medium to large Potato pressure cooked in ¾ to 1 cup water
  • 2 to 3 teaspoon Olive / white oil for sautéing onions
  • 1.5 oz (45 grams) or 1⁄3 cup Chopped onion ½ teaspoon Ginger garlic paste
  • ½ inch Ginger crushed to paste
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • ½ teaspoon Garam masala powder
  • 2 tablespoon Cornflour or gram flour
  • ½ teaspoon Lemon juice or mango powder dry add per taste
  • 1 to 2 tablespoon Olive / white oil for pan frying
  • Salt as required
Instructions
  1. Soak 1 cup kidney beans in enough water overnight or for 8 hours.

  2. Next day drain all the water. Rinse the kidney beans very well in running water.

  3. Pour 2 cups water and pressure cook the kidney beans till they have softened really well.

  4. NOTE

    If the beans are new and fresh, it will take less time to cook depending on age. I pressure cooked for 18 minutes on medium flame. This takes about pressure cooking for 20 to 22 whistles on a medium flame.

  5. When the pressure settles down on its own in the cooker, open the cooker.

  6. NOTE

    Mash few beans and check if they are softened. If not pressure cook for some more time.

  7. Then drain them well and keep aside.

  8. In another pot or streamer boil 1 medium to large potato.

  9. After boiling, when the potato turns warm, peel and mash it with a fork or masher.

  10. Now add the kidney beans.

  11. With a masher, mash the kidney beans.

  12. NOTE

    You need to give some pressure while mashing the beans. No need to make a fine paste.

  13. In a pan heat 2 to 3 teaspoon oil and add ¼ cup finely chopped onions.

  14. Sauté the onions until translucent or light brown.

  15. Now add ½ teaspoon ginger-garlic paste or ½ teaspoon crushed ginger-garlic (about 2 to 3 garlic cloves + ½ inch ginger crushed to paste).

  16. Sauté till the raw aroma of both ginger and garlic goes away.

  17. Add 2 tablespoon cornflour or gram flour.

  18. Sauté for 2 to 3 minutes on low flame.

  19. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ teaspoon Garam Masala Powder.

  20. Mix very well. Switch off the flame.

  21. Now add the sautéed onion, spices mixture to the mashed kidney beans and potato mixture.

  22. Add ½ teaspoon lemon juice or ½ dry mango powder according to the requirement.

  23. Season with salt.

  24. Mix well. Check the taste and add more salt, spices or lemon juice; if required.

  25. Then shape into small or medium sized balls first and then flatten them.

  26. Heat 1 to 2 tablespoon oil in a pan. Place the kebabs on a low flame or medium flame.

  27. Pan fry the kebabs.

  28. When the base becomes golden, flip and fry the other side.

  29. Fry the kebabs till they are evenly cooked golden and crisp. Then remove in a plate or tray.

  30. SERVE

    If desired squeeze a lemon juice on the kebab and serve it.

  31. OUR DINE TABLE

    Serve Kidney Bean Kebabs hot or warm with any chutney or dip. Kidney Beans Kebab can be served with Herb Yogurt Dip or Mint Raita and also dwells with Chili-Garlic Dip or Coriander Dip. It will make people familiar with a vegetarian kebab.

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Nutrition Details

CategoryAmount
Calories 50
Protein 1.8 g
Carbohydrate 7.2 g
Fat 1.5 g
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Article Categories:
Appetizers · Vegetarians

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