Grilled Rajma Seekh Kabab with Rajma Dip

Name: Grilled Rajma Seekh Kabab with Rajma Dip
Total time: 17100 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup Rajma (kidney beans)soaked for 4 hours for Kabab & Dip; 2-3 medium size potatoes boiled; 1 spring coriander leaves chopped; 2 tsp mint leaves chopped; 1 medium sized onion chopped finely; 1 tsp ginger-garlic paste; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp cumin powder; 2-3 green chillies chopped; 3 Tbsp Besan/gram flour roasted; as needed Oil; to taste Salt; as needed Ghee to baste the Kababs on the grill; 1 cup Boiled Rajma(kidney beans); 2 Tbsp processed Cheese; 1/4 cup yoghurt; 1 garlic clove chopped fine; 1/2 tsp red chilli powder; 1/2 tsp Chaat Masala; 1/2 tsp cumin powder; 1/2 tsp coriander powder; To taste Salt

Madhumita Bishnu @Madhubish27

Kolkata

#tech3
Usually we have Chicken or Mutton Seekh Kabab but why not a vegetarian one and I made with Rajma. It’s exceptionally tasty with Rajma dip

Madhumita Bishnu @Madhubish27

Kolkata

#tech3
Usually we have Chicken or Mutton Seekh Kabab but why not a vegetarian one and I made with Rajma. It’s exceptionally tasty with Rajma dip

Saved

Ingredients

Preparation time-4hrs20mins,Cooking time-25 mins

2 people

For Kabab
1 cupRajma (kidney beans)soaked for 4 hours for Kabab & Dip
2-3medium size potatoes boiled
1 springcoriander leaves chopped
2 tspmint leaves chopped
1medium sized onion chopped finely
1 tspginger-garlic paste
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcoriander powder
1 tspcumin powder
2-3green chillies chopped
3 TbspBesan/gram flour roasted
as neededOil
to tasteSalt
as neededGhee to baste the Kababs on the grill
Rajma Dip
1 cupBoiled Rajma(kidney beans)
2 Tbspprocessed Cheese
1/4 cupyoghurt
1garlic clove chopped fine
1/2 tspred chilli powder
1/2 tspChaat Masala
1/2 tspcumin powder
1/2 tspcoriander powder
To tasteSalt

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Steps

Preparation time-4hrs20mins,Cooking time-25 mins

1

For Kabab - Boil potatoes and Rajma separately in a pressure cooker. Cool, drain and mash separately in two bowls.
2

In a bowl separate 1/4 cup mashed Rajma for dip.
3

In a wok heat oil and add chopped onions, stir for 3-4 mins, add ginger-garlic paste, stir. Add roasted besan, boiled Rajma and boiled potatoes. Cook until spices well mixed. Add chilli powder, turmeric powder, cumin powder, coriander powder, stir very well. Add chopped coriander, chopped mint and salt and stir very well. Let the mix be soft and all moisture absorbed. Cool completely.
4

Shape the Kababs and put on the Satay sticks. Set aside. Baste the Grill with ghee and place on the gas over. Put the Kababs and baste ghee on each side of the Kababs. Grill until smoky effect is there and set aside. Complete the batches
5

For the Dip - Mix the boiled and mashed Rajma to yogurt, chopped garlic, processed cheese, Chaat masala powder, red chilli powder, coriander powder, cumin powder, salt and mix well. Dip is ready.
6

Garnish with mint leaves and enjoy

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on September 23, 2020 17:50

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you