Bhopali Shammi Kabab (Veg)

Name: Bhopali Shammi Kabab (Veg)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Cups Kidney beans; 15 nos Cashew nuts; 2 Tbsp Chironji; 2 Tbsp Poppy seeds; 1 Tbsp Black Cumin Seeds; 8 nos Green Cardamom; 6 nos Black Cardamom; 4 nos Cloves; 2 inches Cinnamon stick; 1 pinch Saffron strands; 1/2 Tsp Kewda water; 2 Tbsp Ghee & for shallow fry; Ghee for shallow fry; 1 inch Ginger finely chopped; 10 flakes Garlic finely chopped; 4 Tbsp Milk solids (Khoya); 6 nos Green chillies finely chopped; 1 Tbsp White pepper; 1 Tbsp Lemon juice; to taste Salt

Nirmaljeet Kaur @cook_12288154

#flavoursofbhopal Bhopal is famous for it's kebabs. My recipe is a vegetarian version of the same kebabs and it has almost the same flavour and taste.

Nirmaljeet Kaur @cook_12288154

#flavoursofbhopal Bhopal is famous for it's kebabs. My recipe is a vegetarian version of the same kebabs and it has almost the same flavour and taste.

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Ingredients

30 minutes

4 servings

2 CupsKidney beans
15nos Cashew nuts
2 TbspChironji
2 TbspPoppy seeds
1 TbspBlack Cumin Seeds
8nos Green Cardamom
6nos Black Cardamom
4nos Cloves
2 inchesCinnamon stick
1 pinchSaffron strands
1/2 TspKewda water
2 TbspGhee & for shallow fry
Ghee for shallow fry
1 inchGinger finely chopped
10flakes Garlic finely chopped
4 TbspMilk solids (Khoya)
6nos Green chillies finely chopped
1 TbspWhite pepper
1 TbspLemon juice
to tasteSalt

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Steps

30 minutes

1

Soak kidney beans over night in water.
2

Drain and wash the beans. Add 5 cups water & salt. Pressure cook on high flame till 5 whistles. Now let it cook on low flame for 25 minutes.
3

Dry roast Cashew, chironji, poppy seeds in a pan. After it cools make paste by adding a little water.
4

Dry roast black cumin seeds, green cardamon, black cardamon, cloves & cinnamon. After roasting grind to make spices powder.
5

Soak saffron in kewda water.
6

Heat 2 tbsp ghee add chopped ginger & garlic saute. Add green chillies & saute.
7

Add beans & cook for 3 to 4 minutes. Add cashew paste stir for 4 to 5 minutes. Now add milk solids and white pepper & stir.
8

Cool & add spice powder, saffron, salt & lemon juice. Mash and mix properly.
9

Make 25 balls flatten them & shallow fry in pure ghee.
10

Garnish with mint leaves, onion rings & serve hot with rumali roti and green chutney.